Ferrero Rocher Inspired Chocolate Mousse Cake
A decadent chocolate mousse cake inspired by Ferrero Rocher chocolates, featuring a chocolate sponge cake, rich Nutella mousse, and a crunchy hazelnut praline layer.
Servings 10 servings
Calories 450kcal
Ingredients
For the chocolate sponge
- 120 g All-purpose flour Stick to classic AP flour for a tender but sturdy sponge.
- 40 g Cocoa powder Go for Dutch-process if you can—it intensifies the chocolate flavor.
- 150 g Sugar Regular white granulated sugar dissolves best for a smooth crumb.
- 1 tsp Baking powder This duo fluffs up the cake; don’t skip either.
- 1/2 tsp Baking soda This duo fluffs up the cake; don’t skip either.
- 1 pinch Salt Rounds out all the chocolate richness.
- 2 pieces Eggs Room temperature eggs create a silkier batter.
- 120 ml Buttermilk The tang adds depth—if you’re out, a splash of milk with a teaspoon of lemon juice works.
- 60 ml Vegetable oil Oil keeps the sponge blissfully moist.
- 120 ml Hot coffee It won’t taste like coffee! It just deepens the chocolate flavor (trust me).
- 1 tsp Vanilla extract Always reach for pure vanilla, if possible.
For the mousse and decoration
- 250 g Mascarpone or cream cheese Mascarpone is my go-to for extra creaminess, but full-fat cream cheese works.
- 250 ml Heavy cream Whipped for the mousse.
- 200 ml Heavy cream Warmed for that glossy ganache.
- 80 g Nutella/hazelnut spread The magic ingredient for our mousse!
- 2 tbsp Sugar for mousse Optional, for added sweetness.
- 6 g Gelatin Bloom it right to keep your mousse light and airy.
- 2 tbsp Cold water For blooming the gelatin.
- 100 g Crushed wafers or feuilletine Feuilletine is preferred for classic crunch.
- 80 g Roasted hazelnuts, chopped Roast yourself for the freshest flavor.
- 100 g Melted milk chocolate Binds the crunch together.
- 200 g Dark chocolate For that luscious ganache.
- Ferrero Rocher chocolates to taste Ferrero Rocher chocolates or homemade hazelnut truffles The crowning glory!
- Optional Edible gold dust or foil Makes it extra special.
Instructions
Bake the Chocolate Sponge
- Preheat your oven to 175°C (350°F). Grease and line two 8-inch cake pans.
- In one bowl, whisk together the flour, cocoa, sugar, baking powder, soda, and salt.
- In another, blend eggs, buttermilk, oil, and vanilla.
- Gently combine wet and dry ingredients, then slowly mix in hot coffee. The batter will be thin—don’t worry!
- Divide between pans and bake for 20–25 minutes, until a toothpick comes out clean. Let cool completely.
Make the Crunchy Praline Layer
- Stir together crushed wafers, chopped roasted hazelnuts, and melted milk chocolate.
- Spread onto a lined tray, let it set, then gently break into chunky pieces.
Whip Up Hazelnut Mousse
- Sprinkle gelatin over cold water to bloom. Melt gently (microwave in 10-second bursts).
- Whip 250ml heavy cream to soft peaks.
- Beat mascarpone (or cream cheese) with Nutella until smooth, then fold in whipped cream and cooled melted gelatin.
- Chill for 10–15 minutes so it thickens, but don’t let it set completely.
Assemble the Cake
- Place your first sponge round on a cake plate.
- Top with half the hazelnut mousse, then scatter a generous layer of praline crunch.
- Repeat with the remaining mousse, then the second sponge layer—press gently.
- Chill the whole cake for at least 4–6 hours, or overnight if you can.
Ganache and Decoration
- Heat 200ml heavy cream until just steaming—don’t boil!
- Pour over 200g chopped dark chocolate, let sit a minute, then stir until glossy and smooth.
- Pour over chilled cake, gently pushing ganache to the edges so it drips beautifully.
- Top with Ferrero Rocher chocolates (give ‘em a little gold dusting for flair).
Notes
Slice this cake cold for the ultimate texture and crunch. For clean slices, use a hot knife.
