The title says it all don’t you think? An eggless ferrero rocher cake for each and every one of us to devour, indulge into, and enjoy! This cake has layers of a chocolate and hazelnut sponge, milk chocolate ganache, and some ferrero chocolate chunks. It’s silky smooth, decadent, and an absolute treat to make.
This eggless ferrero rocher cake is perfect for any special occasion. My recipe actually makes a two layered cake but I doubled the recipe and made a tall four layered cake. You can do the same for a celebration and make a stellar cake.
Components of eggless ferrero rocher cake
For the cake, we will make the eggless sponge, the whipped ganache frosting, and we will need some ferrero rocher chunks. Just three components but each component is packed with flavor and decadence.
The sponge
For this particular cake I wanted to make sure we are incorporating all the chocolate and hazelnut flavors that make a ferrero rocher chocolate epic. In the eggless sponge we have the gorgeous hazelnut spread, nutella, and some toasted and chopped hazelnuts. Along with these, the sponge has curd, caster sugar, vegetable oil, maida, baking soda and baking powder.
Adding both baking soda and baking powder in the recipe. Baking soda will react with the curd and make the sponge more fluffy.
Whipped ganache frosting
This is hands down one of my favorite frostings ever. It has just two ingredients- chocolate and whipping cream. The process of making this frosting could not be easier where all you need to do is chop your chocolate evenly and pour hot cream over it. Chopped chocolate instantly starts to melt from the heat of the cream. You can pour the cream and let the mixture sit as is for 10-15 seconds and then use a hand whisk or a spatula to combine the mixture till it reaches a homogenous and shiny consistency. Now all you need to do is chill the ganache for at least one hour and then whip it at high speed using an electric whisk.
Ferrero rocher chunks
A ferrero rocher cake has got to have some ferrero rocher chunks in it! This is completely optional. If you don’t want to add ferrero rocher chunks, you can completely skip this step. You can add some more chopped hazelnuts in between, or some additional chocolate chips, or keep it plain.
Things to keep in mind while making the eggless ferrero rocher cake sponge
Remember we are making an eggless sponge so we need to be extra careful of the air we are adding into the batter and how. Do not skip either of the leavening agents. Add both baking powder and baking soda as each plays its own role in a recipe. Baking soda is alkaline in nature so it needs an acidic ingredient to react with. The acidic ingredient in our recipe is curd. Once the baking soda reacts with curd, it makes the entire mixture more foamy and incorporates a lot of air into the batter.
Baking powder is not alkaline in nature. It simply gets activated by heat. So the moment you put the cake pans in the oven, baking powder will also start to react and give the cake sponges a great structure.
For the sponge, using your hand whisk is perfect. Just make sure to whisk quickly and for a few minutes every time you are mixing the ingredients. This is another step that will help with an airy and well structured eggless sponge.
Making the sponge with eggs
If you want, you can also definitely make the sponge with eggs. For this recipe you will need to add two eggs instead of yogurt. Another ingredient that you might want to add in case you are adding eggs is vanilla. Vanilla always adds a great taste and makes sure you cannot smell/taste eggs in your cake batter. But if want, you can choose to leave out vanilla.
How to roast hazelnuts
Roasting any kind of nut is what releases all of its flavors and makes it crunchy and toasty and warm. Add whole hazelnuts to a saucepan and place the saucepan over low medium heat. Keep stirring the nuts around till they become slightly brown on the edges. It is important to keep stirring otherwise the nuts can burn very quickly. You’ll know the nuts are ready when they have that slight brown color and when you can smell the gorgeous aroma of the hazelnuts.
Helpful tips for the chocolate ganache
You want to make sure your ganache is smooth, stable, and light. For this you need to:
- Chop your chocolate in even chunks and small sized chunks so that when you pour the whipping cream over it, all chunks melt instantly.
- Make sure the cream you are pouring over the chocolate is adequately hot. If you pour cream that is at room temperature or that is cold, the chocolate will never melt and you won’t be able to combine the chocolate and cream.
- In addition to chopping your chocolate in even chunks, you also need to make sure they are in small chunks. If you keep big even chunks, the heat from the cream might only melt the bigger chunks 90% of the way and your ganache will most likely look smooth once you combine it. But when you whip it, the chunks will become hindrance and you will have a lumpy ganache.
- It is very important to chill/freeze your ganache for at least 1 hour before you whip it with an electric mixer. If your ganache is not optimally chilled, it will never whip up to become a stable ganache. Cold things whip up quickly and hold their shape.
- Please keep in mind that this particular ganache will not reach stiff peaks. It will reach semi soft peaks but still work like a wonder and makes for the perfect stable ganache for layered cakes.
Assembling the eggless ferrero rocher cake
To assemble the cake, the first thing you need to do is make sure your cake layers have baked and cooled completely. Your ganache should be chilled and whipped, and your ferrero rocher should be chopped and ready to be added in between layers.
- Place one layer on your cake base/serving plate. Pipe the whipped chocolate ganache on the edge of the cake,making a well in the center. Use an ice cream scoop to add a scoop of the ganache in the middle.
- Use your offset spatula to spread the scooped ganache across the cake layer evenly.
- Once your ganache is evenly spread, add as many or as less ferrero rocher chunks. Use your hands to push the chunks down a little, making sure they are in contact with the ganache layer.
- If you want, you can add more ganache on top of the ferrero rocher chunks, spread that evenly and then place the second cake layer on top.
- Once you have stacked the layers, spread some more ganache on the top layer. Cover the entire cake with the frosting using your offset spatula.
- For final touches, pipe dollops of the chocolate ganache on the edge of the cake and add some ferrero rocher chocolate on top of it.
- To cover the edges, place lots of chopped hazelnuts and give your cake an amazing look.
I have been having a lot of fun sharing elaborate cake recipes with all of you. I am covering all the flavors that I love and ones that are always a crowd pleaser. You will find lots of options on the website! This includes:
If you make these recipes, do not forget to share your images with me on my Instagram @shivesh17. Happy baking!
Recipe
- 1 cup (285gms) yogurt
- ½ cup (100gms) caster sugar
- 2 tbsp (30ml) milk
- 3 tbsp (45ml) vegetable oil
- 2 tbsp (40gms) Nutella
- 1 + ½ cup (180gms) maida
- 1 tsp (3gms) baking soda
- 1 + ½ tsp (6gms) baking powder
- Pinch of salt
- ¼ cup (35gms) chopped roasted hazelnuts
- 1 cup + ½ cup (260gms) milk chocolate
- ¾ cup (185gms) whipping cream
- In a bowl add caster sugar, and oil. Use a hand whisk to whisk till the mixture becomes light and pale. Add in yogurt and mix that in as well.
- To the same bowl add in two tablespoons of nutella. If you want, you can add more of less nutella, depending on your taste. Use the hand whisk to combine and reach a smooth consistency.
- Place a sieve over the bowl add in your dry ingredients. This includes maida, baking powder, and baking soda. Also add in a pinch of salt and use a spatula to combine the wet and dry ingredients till there are no large flour pockets.
- Lastly, lightly roast some hazelnuts on a pan over medium heat and chop them roughly. Add ¼ cup of chopped hazelnuts to the cake batter and fold those in as well.
- Transfer batter into prepared cake pans and bake at 180C for 20-25 minutes.
- For the ganache, pour hot cream over chopped chocolate. Let it sit for 20 seconds and then use a spatula to combine the chocolate and cream till you reach a lump free and smooth consistency.
- Put the ganache in the freezer for at least one hour. Once chilled, Use an electric whisk to whip at high speed till it reaches semi soft peaks.
- To assemble the cake, place one layer on your serving base and pipe the whipped chocolate ganache on the edge of the cake, making a well in the center. Take an ice cream scoop and add a scoop of the ganache in the middle.
- Use your offset spatula to spread the scooped ganache across the cake layer evenly.
- Once your ganache is evenly spread, add as many or as less ferrero rocher chunks. Use your hands to push the chunks down a little, making sure they are in contact with the ganache layer.
- Place the second cake layer on top and cover the entire cake with the ganache.
- Garnish the cake as you wish and refrigerate for 1 hour before serving. Enjoy!
Hii Shivesh!! Hope you and Yoda are doing good. This cake looks beautiful. Just love Ferro rocher.
I had a query. In the cake batter you did not add anything acidic. So what will be the difference in the cake if I add vinegar to it.
There are so many ways of making an eggless cake. I really wanna know the difference in the final results of those different methods.
Thankyou ?
Ohh so yumm!!
What is the size of the tin you used ?
6 inch I guess. That’s what his video says
Can we use chocolate fudge butter cream frosting for this cake?
Can we add nutella to the ganache as well?
Hi! The cake looks divine! What is the final yield of the cake? How many pounds?