Ferrero Rocher Cake – Full Recipe 
Ingredients
For the Cake:
• 4 eggs
• 1 cup granulated sugar
• 1 cup milk
• ½ cup vegetable oil
• 2 tablespoons cocoa powder
• 1 packet vanilla extract
• 1 packet baking powder
• 2 cups flour
For the Cream:
• 1 liter milk
• 1 cup granulated sugar
• 3 tablespoons flour
• 2 tablespoons cornstarch
• 2 tablespoons cocoa powder
• 1 packet vanilla
• 1 tablespoon butter
• 1 packet cream (200 ml)
For the Middle Layer & Topping:
• 1 cup coarsely chopped hazelnuts
• 6–8 Ferrero Rocher chocolates (chopped)
For the Ganache:
• 200 ml liquid cream
• 160 g dark chocolate
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Preparation
Cake:
Beat the eggs and sugar until fluffy. Add the milk and liquid oil. Add the cocoa, vanilla, and baking powder. Sift in the flour and mix.
Pour into a greased 26 cm pan.
Bake in a 170°C oven for about 35–40 minutes. Once cooled, slice the cake into 2 or 3 layers.
Cream:
Place milk, sugar, flour, cornstarch, and cocoa in a saucepan. Cook, stirring constantly, until thickened. Remove from heat and add vanilla and butter.
Once cooled, add the cream and beat with a mixer.
Ganache:
Heat the cream (do not boil). Add the chocolate and stir until melted.
Assembling the Cake:
• Spread cream on the first cake layer.
• Sprinkle with hazelnuts and chopped Ferrero Rocher.
• Prepare the other layers in the same way.
• Cover the top and sides of the cake with ganache.
Decoration:
Decorate with Ferrero Rocher chocolates, chopped hazelnuts, or grated chocolate.
Serving Suggestion:
Chill in the refrigerator for at least 3–4 hours. It tastes amazing when sliced 
