Comments on: Ferrero Rocher Cake

By: Olivia

Olivia — Tue, 02 Sep 2025 21:36:39 +0000

In reply to V. Thanks, V!

By: V

Fri, 29 Aug 2025 17:08:17 +0000

Everyone loved it! Killer recipe

By: Olivia

Olivia — Wed, 28 May 2025 23:57:54 +0000

In reply to Sreekala Thayi. Thank you, Sreekala! Glad to hear everyone loved it :)

By: Sreekala Thayi

Sreekala Thayi — Wed, 28 May 2025 17:05:58 +0000

Loved it! Folks who generally don’t like chocolate also loved it!

By: Olivia

Olivia — Fri, 14 Feb 2025 18:11:05 +0000

In reply to Jane Phipps. Hi Jane! That will work fine, baking time may differ slightly.

By: Jane Phipps

Jane Phipps — Thu, 13 Feb 2025 22:43:16 +0000

I’m in the process of baking this cake… don’t have 3 6″ pans… can I make 2 8″ cakes? any adjustments?
thanks.
Jane

By: Olivia

Olivia — Wed, 27 Nov 2024 19:58:32 +0000

In reply to John. Hi John! Thank you for your detailed feedback and tips! I'm so happy the cakes baked up well for you and that you loved it :)

By: John

John — Tue, 26 Nov 2024 01:19:07 +0000

So yummy!

After reading the comments I was a little worried my cakes would sink or collapse. It seemed like the people who’s cakes were sinking live on the west coast, as do I. This is basically 3/4 of your chocolate cake recipe with the half the AP flour being replaced by hazelnut flour and less oil. I decided to make it even more three quartersy than as it’s written.

I did fat math. I was finding the Ferrero cake has 13 grams more fat than just a straight 3/4 scale of the chocolate cake. I also noticed you have 3/4 of the baking soda compared to the chocolate cake, but the full amount of baking powder. And the full amount of Dutch processed cocoa powder.

So I used 2 teaspoons less oil, 3/4 of the cocoa powder, and only used 3/4 of a teaspoon of baking powder, to make this Ferrero cake even closer to just a straight 3/4 version of the chocolate cake. I used DIY cake strips and baked my cakes for 37 minutes.

My cakes rose nicely, came out flat, and did not sink! I was very pleased. Taking out the 2 tsps of oil did not make the cakes dry, they were still very moist. I also didn’t find that they weren’t chocolatey enough, I thought the chocolate and hazelnut balanced perfectly.

I also went with the Nutella SMBC from the Nutella cake recipe. So so yummy. The hazelnut meringues are an awesome addition.

By: Olivia

Olivia — Wed, 20 Nov 2024 21:44:31 +0000

In reply to Lori. Hi Lori! My cakes sunk a bit in the center too, but they didn't totally cave in. I think the excess fat from the hazelnuts is the culprit. Did they cave in in the oven while they were baking?

By: Lori

Lori — Mon, 18 Nov 2024 03:02:37 +0000

Hi Olivia. I read through most of the comments before making this cake for the first time, and I am so so disappointed that my cakes sunk. I am not in a high altitude, I measured everything precisely, all my ingredients are fresh, I did not take the cakes out or open the door before time, and I used pan strips. I have been a baker for 8+ years (4 years professionally), so I feel that I am aware of most things to watch out for when baking.

I am making this cake for a customers birthday party (tomorrow) and I have absolutely no idea why they fell. What other reason could cause the cakes to fall? I will have to remake the cakes in the early morning, so appreciate any feedback on what else to check for before making, please.

Thank you.