Indulge in the luxurious blend of Ferrero Rocher chocolates and rich pistachio cream with this show-stopping Ferrero Rocher Pistachio Cake. This dessert layers moist chocolate sponge with creamy pistachio buttercream and decadent chocolate ganache infused with chunks of Ferrero Rocher. Every bite is a mix of crunch, cream, and deep chocolate flavor—perfect for birthdays, holidays, or whenever you need a truly memorable dessert.
Ingredients
For the Chocolate Sponge Cake
- 200 g all-purpose flour
- 40 g cornstarch
- 60 g unsweetened cocoa powder
- 250 g granulated sugar
- 5 large eggs, room temperature
- 120 ml whole milk
- 80 ml unsalted butter, melted and cooled
- 1 tsp baking powder
- ½ tsp salt
For the Pistachio Buttercream
- 200 g unsalted butter, softened
- 200 g powdered sugar
- 100 g white chocolate, melted
- 60 g pistachio paste (or finely ground pistachios blended with a neutral oil)
- 100 ml heavy cream
- A few drops of green food coloring (optional)
- 50 g chopped pistachios (optional, for texture)
For the Chocolate Ganache Filling
- 150 g dark or semi-sweet chocolate, chopped
- 100 ml heavy cream
- 25 g unsalted butter
- 8–12 Ferrero Rocher chocolates, chopped
For Decoration
- Whole Ferrero Rocher chocolates
- Crushed pistachios
- Chocolate curls or shavings
Instructions
- Preheat your oven and prepare pans
Preheat the oven to 170°C (340°F). Grease and line three 20 cm (8-inch) cake pans, or bake in two pans and slice the layers later. - Make the chocolate sponge
Sift together flour, cornstarch, cocoa powder, baking powder, and salt.
In a large bowl, beat eggs and sugar until pale, fluffy, and tripled in volume.
Gently fold in dry ingredients alternately with milk.
Finally, fold in melted butter until fully combined without deflating the batter.
Divide evenly into cake pans. - Bake and cool
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely. - Prepare the pistachio buttercream
Beat the butter and powdered sugar until light and fluffy.
Add melted white chocolate and pistachio paste; beat until creamy.
Pour in heavy cream gradually until smooth and spreadable.
Add green food coloring if using. Stir in chopped pistachios if desired. - Make the ganache
Heat the heavy cream until just simmering, then pour over chopped dark chocolate.
Let sit for 1 minute, then stir until melted and glossy.
Add butter and mix until fully incorporated.
Fold in chopped Ferrero Rocher chocolates. Set aside to cool slightly. - Assemble the cake
Place one cake layer on a board or plate. Spread with a layer of pistachio buttercream.
Add a layer of chocolate ganache with Ferrero Rocher pieces.
Repeat with the next layer(s), then frost the top and sides with remaining pistachio cream.
Pour extra ganache on top and let it drip naturally. - Decorate
Arrange whole Ferrero Rocher chocolates on top.
Sprinkle crushed pistachios around the base or on top.
Add chocolate curls or shavings for an elegant finish. - Chill and serve
Refrigerate the cake for at least 2 hours (or overnight) before serving.
Slice with a warm knife for clean, smooth cuts.
Recipe Summary
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 60 minutes
Serving Size: 8–10 servings
Yield: One 3-layer cake
Cuisine: Fusion / International
Course: Dessert / Cake
Nutrition Information (per serving, approximate)
- Calories: 450–550 kcal
- Fat: 28 g
- Carbohydrates: 50 g
- Protein: 6–8 g
Tips & Variations
- Make ahead: This cake is even better after chilling overnight as the flavors intensify.
- For extra crunch: Mix in crushed wafer cookies or chopped hazelnuts with the ganache.
- Add liqueur: A splash of hazelnut liqueur like Frangelico in the ganache adds a gourmet touch.
- Storage: Store in the fridge for up to 3–4 days in an airtight container.
- Slicing tip: Dip your knife in hot water, wipe dry, and slice for cleaner cuts.