This Vegan Ferrero Rocher Cake with Hazelnut and Chocolate Ganache Recipe is an absolute showstopper for anyone craving rich, nutty, and indulgently chocolatey flavors without any animal products. Imagine layers of moist, hazelnut-infused sponge cake, enveloped in a luxurious chocolate frosting, then crowned with a silky ganache glaze and crunchy hazelnut accents. It’s like biting into a dream that balances texture, flavor, and a touch of elegance, making it perfect for special occasions or whenever you want to treat yourself and your loved ones to something extraordinarily delicious and plant-powered.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each playing a vital role in bringing out the vibrant textures and flavors of this Vegan Ferrero Rocher Cake with Hazelnut and Chocolate Ganache Recipe. From the wholesome ground hazelnuts to the creamy coconut milk, every component adds a layer of depth and richness that makes this cake truly unforgettable.
- Roasted hazelnuts (skinless), 100 g: Finely ground to add a toasty, nutty base for the sponge.
- Soy milk, 355 ml: Combined with apple cider vinegar to create a vegan buttermilk, bringing tenderness and moisture.
- Apple cider vinegar, 20 ml: Reacts with baking soda for the perfect cake rise and light crumb.
- Sunflower oil, 75 g: Keeps the cake moist and soft, with a neutral flavor.
- Vanilla extract, 2 teaspoons: Enhances the overall flavor with a sweet, aromatic touch.
- Soft brown sugar, 220 g: Adds sweetness and a rich, caramel-like depth.
- Plain flour, 320 g (sifted): The cake’s structure and foundation.
- Cornflour (cornstarch), 16 g: Lightens the crumb to prevent heaviness.
- Baking powder, 2 ½ teaspoons: Leavens the cake for a fluffy texture.
- Baking soda, 1 teaspoon: Helps balance acidity for perfect rising.
- Sea salt, ¼ teaspoon: Balances sweetness and elevates all flavors.
- Coconut whipping cream, 200 g (chilled): Creates a beautifully smooth and dairy-free ganache.
- Vegan dark chocolate, 200 g (finely chopped): Provides intense chocolate flavor with a glossy finish.
- Vegan block butter, 200 g (softened): Contributes richness and creaminess to the frosting.
- Icing sugar, 70 g: Sweetens and smooths the frosting.
- Roasted hazelnuts, 40 g (finely chopped): Adds delightful crunch throughout the cake layers.
- Chocolate fudge sauce, 40 g: Infuses the ganache glaze with extra decadence.
- Additional roasted hazelnuts, 80 g (finely chopped): For garnishing, enhancing visual appeal and texture.
- Vegan Ferrero Rocher chocolates, ½ batch: Optional but highly recommended for a stunning, thematic decoration.
- Gold leaf sheets (optional): Adds a luxurious touch for special occasions.
How to Make Vegan Ferrero Rocher Cake with Hazelnut and Chocolate Ganache Recipe
Step 1: Prepare the Vegan Ferrero Rocher Decorations
If you’re planning to adorn your cake with homemade vegan Ferrero Rocher chocolates, prepare them ahead of time. This will allow you to showcase them beautifully on top for an authentic touch that echoes the iconic flavors this cake is inspired by.
Step 2: Bake the Hazelnut Sponge Cake
Start by preheating your oven to 180°C (356°F). Line the bases of three 6-inch cake tins with parchment paper circles and lightly grease the sides to ensure the cakes release easily after baking. Blitz the roasted hazelnuts until finely ground in a food processor, or chop by hand if you prefer a bit of texture.
Next, create your vegan buttermilk by combining soy milk and apple cider vinegar in a jug; let it sit for 10 minutes to curdle slightly. Whisk in sunflower oil and vanilla extract to this mixture, which lends both moisture and a subtle fruity aroma. In a large bowl, sift together the flour, cornflour, baking powder, baking soda, and salt, then add the ground hazelnuts and soft brown sugar. Stir everything to combine the dry ingredients well.
Pour the wet ingredients into the dry mix and fold gently with a spatula until the batter is smooth and well blended. Divide the batter evenly between the three prepared pans and bake for 35 to 40 minutes. The cakes are ready when a skewer inserted into the center comes out clean.
Allow the cakes to cool in their tins for 15 to 20 minutes before transferring them to a cooling rack. For best results, refrigerate the cakes in an airtight container for a few hours or overnight—this will help them firm up, making assembly and frosting fuss-free.
Step 3: Make the Chocolate Frosting
Finely chop the vegan dark chocolate and place it in a heatproof bowl. Gently heat the coconut whipping cream in a saucepan until it just begins to simmer, then pour it over the chocolate. Let it sit for a couple of minutes to soften the chocolate, then stir until smooth and glossy.
Using an electric whisk, whip the mixture for about 2 minutes to incorporate air. Chill it in the fridge for 15-20 minutes to thicken, then transfer to a bowl or stand mixer and whip again until light and fluffy.
Add softened vegan butter one tablespoon at a time, whisking continuously to achieve a creamy texture. Finally, sift in the icing sugar and whisk until fully combined into a luscious frosting ready to envelop your cake layers.
Step 4: Assemble the Cake Layers
Trim any domed tops off the sponge cakes to achieve uniform layers. On a cake turntable, spread a small spoonful of frosting to anchor the first layer. Spread frosting evenly over this layer, sprinkle a tablespoon or two of chopped roasted hazelnuts on top, then add the next cake layer and repeat the process. Place the third sponge layer on top.
Use the remaining frosting for the cake’s exterior, smoothing the top and sides with an offset spatula and a cake scraper for a sleek finish. Chill the cake in the fridge while you prepare the chocolate ganache glaze.
Step 5: Prepare the Chocolate Ganache Glaze
Once again, finely chop dark chocolate and place in a heatproof bowl. Heat the coconut whipping cream until gently simmering and pour over the chocolate. Let it sit for a couple of minutes, then stir until silky smooth. Stir in the chocolate fudge sauce for extra richness.
Let the glaze cool to room temperature for about 10-15 minutes before pouring it over the chilled cake. Place the cake on an inverted cake tin inside a large bowl to catch drips. Pour the glaze over the top, allowing it to cascade down the sides evenly. Mark a gentle line around the base to help remove the cake from the tin when the glaze sets.
Step 6: Decorate and Finalize
After the glaze has set slightly so it is no longer flowing, sprinkle the remaining chopped hazelnuts generously around the base and top edges of the cake. For a luxe effect, press delicate gold leaf sheets on top. Finally, arrange your vegan Ferrero Rocher chocolates on the cake for a show-stopping presentation that will impress everyone.
How to Serve Vegan Ferrero Rocher Cake with Hazelnut and Chocolate Ganache Recipe
Garnishes
Adding extra roasted hazelnuts and vegan Ferrero Rocher chocolates not only highlights the cake’s nutty theme but also adds delightful crunch and elegance. A sprinkle of edible gold leaf instantly elevates the cake, making it perfect for celebrations or a beautiful centerpiece dessert.
Side Dishes
This cake pairs wonderfully with a simple scoop of dairy-free vanilla ice cream or a small bowl of fresh berries, offering a refreshing contrast to the rich hazelnut and chocolate flavors. A cup of freshly brewed espresso or strong black tea is also ideal to balance the sweetness and round out the experience.
Creative Ways to Present
For a party, consider slicing and serving this Vegan Ferrero Rocher Cake with Hazelnut and Chocolate Ganache Recipe on delicate dessert plates garnished with mint leaves or a dusting of cocoa powder. Alternatively, create mini servings in clear cups layered with crushed hazelnut cake crumbs and ganache for a fun deconstructed presentation.
Make Ahead and Storage
Storing Leftovers
Store your leftover Vegan Ferrero Rocher Cake with Hazelnut and Chocolate Ganache Recipe in an airtight container in the refrigerator to keep it fresh and prevent the ganache from melting. It will keep well for up to 4 days, allowing you to savor every bite over several days without losing texture or flavor.
Freezing
This cake freezes beautifully. Wrap each slice or the whole cake tightly in plastic wrap and then foil, placing it in the freezer. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving to maintain the cake’s perfect moisture and ganache consistency.
Reheating
Since this is a chilled ganache cake, reheating is not recommended. Instead, bring the cake to room temperature by leaving it out of the fridge for about 2 hours before serving to allow the frosting and ganache to soften and enhance the flavors.
FAQs
Can I substitute hazelnuts with another nut?
While hazelnuts give this cake its signature flavor, you can experiment with almonds or walnuts, but expect a slightly different taste and texture. Roasting the nuts before use will always enhance flavor regardless of the type.
Is coconut cream necessary for the ganache?
Coconut whipping cream provides the perfect dairy-free richness essential for a smooth ganache. Substituting it might result in a less creamy texture and impact the chocolate’s shine.
Can I make this cake gluten-free?
To make this recipe gluten-free, substitute the plain flour with a gluten-free blend that includes xanthan gum. Be mindful the texture may vary slightly but it will still be delicious.
How long does the cake take to chill before assembling?
Chilling the hazelnut sponge cakes for at least a few hours or overnight is ideal. It firms up the cake, making it easier to frost and ensuring cleaner layers when stacking.
Do I have to use the vegan Ferrero Rocher chocolates for decoration?
They are optional but highly recommended for an authentic look and added indulgence. You can also decorate with extra chopped hazelnuts or chocolate shavings as alternatives.
Final Thoughts
You truly can’t go wrong making this Vegan Ferrero Rocher Cake with Hazelnut and Chocolate Ganache Recipe. It’s an absolute masterpiece that brings together the cozy crunch of hazelnuts and the smooth richness of chocolate in a totally plant-based form. I promise once you try it, this cake will become your go-to for celebrations, impressing friends and family alike with every luscious bite. So gather your ingredients, preheat your oven, and get ready to craft a cake that’s as joyful to make as it is to devour!
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Vegan Ferrero Rocher Cake with Hazelnut and Chocolate Ganache Recipe
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 10 minutes
- Yield: 16 servings
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Vegan, Western
- Diet: Vegan
Description
This Vegan Ferrero Rocher Cake is a decadent hazelnut sponge cake layered with rich vegan chocolate frosting and finished with a glossy chocolate ganache glaze. It features the nutty flavor of roasted hazelnuts combined with coconut cream and vegan dark chocolate, making a luxurious dairy-free dessert perfect for special occasions or chocolate lovers seeking a plant-based treat.
Ingredients
Hazelnut Sponge Cake
- 100 g roasted hazelnuts (skinless)
- 355 ml soy milk
- 20 ml apple cider vinegar
- 75 g sunflower oil (or rapeseed oil/olive oil)
- 2 teaspoons vanilla extract
- 220 g soft brown sugar
- 320 g plain flour (sifted)
- 16 g cornflour (cornstarch) (sifted)
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
Chocolate Frosting
- 200 g chilled coconut whipping cream
- 200 g vegan dark chocolate (finely chopped)
- 200 g vegan block butter (softened)
- 70 g icing sugar (powdered sugar)
- 40 g roasted hazelnuts (skinless) (finely chopped)
Chocolate Ganache Glaze
- 200 g chilled coconut whipping cream
- 80 g vegan dark chocolate (finely chopped)
- 40 g vegan chocolate fudge sauce
- 80 g roasted hazelnuts (skinless) (finely chopped)
- ½ batch vegan Ferrero Rocher (for decoration)
- gold leaf sheets (optional)
Instructions
- Prepare Vegan Ferrero Rocher: Make the vegan Ferrero Rocher ahead of time if using them for decoration to ensure they are set and ready.
- Preheat Oven and Prepare Cake Pans: Preheat your oven to 180°C (356°F). Line the bases of three 6-inch cake tins with parchment paper and spray the sides with oil spray to prevent sticking.
- Grind Hazelnuts: Add the hazelnuts to a food processor and blitz until finely ground, or finely chop with a knife for a slightly coarser texture.
- Make Vegan Buttermilk: In a jug, combine soy milk and apple cider vinegar. Stir and let sit for 10 minutes to curdle; this mimics buttermilk. Then add sunflower oil and vanilla extract and whisk to combine.
- Mix Dry Ingredients: In a large bowl, mix the ground hazelnuts, sifted plain flour, cornflour, brown sugar, baking powder, baking soda, and sea salt thoroughly.
- Combine Wet and Dry: Add the wet buttermilk mixture to the dry ingredients. Fold gently with a spatula until you achieve a smooth batter without overmixing.
- Divide and Bake: Divide the batter evenly among the prepared cake tins. Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean. Let cool in the tins for 15-20 minutes before turning out onto a wire rack to cool completely. Refrigerate in an airtight container; chilling makes frosting easier.
- Prepare Chocolate Frosting: Finely chop the 200g dark chocolate and place in a heatproof bowl. Heat the 200g coconut whipping cream in a saucepan over medium heat until gently simmering. Pour over chocolate and let sit 2-3 minutes. Stir until smooth. Whisk for 2 minutes with an electric whisk, chill 15-20 minutes, then whip again for 2 minutes.
- Add Vegan Butter and Icing Sugar: Gradually add softened vegan butter one tablespoon at a time while whisking to incorporate into the frosting until soft and fluffy. Add icing sugar last and whisk until well combined.
- Level Cakes: Trim any domes off the cake tops with a knife to create even layers for assembly.
- Assemble Cake Layers: Reserve about two-thirds of frosting for icing top and sides. Spread a little frosting on a turntable or plate to secure first layer of cake. Spread frosting evenly over the layer, then sprinkle about 2 tablespoons of chopped roasted hazelnuts. Repeat for second layer and top with third cake layer.
- Frost Cake: Use a spatula and cake scraper to spread remaining frosting evenly around sides and on top of the cake. Smooth the surface and refrigerate while preparing ganache glaze.
- Make Ganache Glaze: Finely chop 80g dark chocolate and place in heatproof bowl. Heat 200g coconut whipping cream until simmering and pour over chocolate. Let sit 2-3 minutes, then stir smooth. Mix in 40g chocolate fudge sauce and allow to come to room temperature (10-15 minutes).
- Glaze Cake: Place cake on an upside-down cake tin set inside a large bowl to catch drips. Pour ganache glaze evenly over the cake, allowing it to flow down the sides. Mark a line with a knife around the base to easily remove the cake from the tin once dry.
- Decorate: Let glaze set for about 5 minutes until it’s no longer running. Decorate the bottom sides and top of the cake with remaining chopped hazelnuts and optionally gold leaf sheets. Carefully transfer the cake to a serving plate.
- Top with Ferrero Rocher: Arrange prepared vegan Ferrero Rocher chocolates on top as a decorative finishing touch.
- Storage: Store the cake covered in an airtight container or cling film in the refrigerator. Remove about 2 hours before serving to allow the frosting to soften and reach room temperature.
Notes
- Preparing the vegan Ferrero Rocher in advance is recommended for ease of decoration.
- Finely grinding hazelnuts helps achieve a moist, smooth cake texture.
- Chilling the cake layers after baking helps with easier frosting and cleaner slicing.
- The coconut whipping cream must be well chilled for the frosting and ganache to whip properly.
- If preferred, oils like rapeseed or olive oil can substitute sunflower oil for a subtle flavor variation.
- Using gold leaf is optional but adds an elegant, luxurious look to the finished cake.
- Allowing the glaze to slightly set before decorating ensures a clean finish without the toppings sinking in.
