Chocolate Drip Cake with Ferrero Rocher That’s Rich, Real, and Rewarding
Some desserts just speak luxury without shouting—and this chocolate drip cake with Ferrero Rocher does exactly that.
It’s awesome in the best way, soft layers of moist chocolate cake, glossy ganache dripping down the sides, and Ferrero Rocher truffles sitting proudly on top.
You need to chill your frosted cake before adding the ganache so the drip sets beautifully.
I suggest using a mix of cocoa and dark chocolate in the batter to bring that deep richness.
And don’t skip the crushed hazelnuts around the base—they balance the sweetness with a nutty crunch that ties everything together.
Recipe Overview
| Prep Time | Cook Time | Total Time | Course | Cuisine | Servings |
|---|---|---|---|---|---|
| 35 minutes | 30 minutes | 1 hour 5 minutes (plus chilling) | Dessert | Western | 10–12 slices |
Ingredients List
| Ingredient | 6 Servings | 12 Servings | Alternatives |
|---|---|---|---|
| All-purpose flour | 1½ cups | 3 cups | Cake flour (for lighter crumb) |
| Unsweetened cocoa powder | ½ cup | 1 cup | Dutch-processed cocoa |
| Granulated sugar | 1 cup | 2 cups | Light brown sugar |
| Baking soda | 1 tsp | 2 tsp | Double-acting baking powder |
| Salt | ¼ tsp | ½ tsp | Sea salt |
| Eggs | 2 | 4 | Greek yogurt (¼ cup per egg) |
| Buttermilk | ¾ cup | 1½ cups | Milk + lemon juice (1:1 ratio) |
| Vegetable oil | ½ cup | 1 cup | Melted butter |
| Vanilla extract | 1 tsp | 2 tsp | Hazelnut essence |
| Hot coffee (freshly brewed) | ½ cup | 1 cup | Hot water |
| Heavy cream (for ganache) | ¼ cup | ½ cup | Coconut cream |
| Dark chocolate chips (for ganache) | ½ cup | 1 cup | Bittersweet chocolate |
| Ferrero Rocher chocolates | 6–8 pieces | 10–12 pieces | Hazelnut truffles (any brand) |
| Crushed hazelnuts | 2 tbsp | ¼ cup | Almond or walnut bits |
Tools You’ll Need (with Alternatives)
- Mixing bowls (or large containers)
- Hand or stand mixer (or a sturdy whisk)
- Measuring cups and spoons (or digital kitchen scale)
- Two 8-inch cake pans (or springform pans)
- Cooling rack (or any flat tray)
- Offset spatula (or butter knife)
- Heatproof bowl (or microwave-safe container)
- Piping bag (or zip-lock bag with corner cut)
How to Make the Ferrero Rocher Drip Cake
This cake shines most when you go step by step and give it time to chill between layers and ganache.
Step 1: Mix the Batter
In a bowl, sift together flour, cocoa, sugar, salt, and baking soda. In a separate bowl, whisk eggs, buttermilk, oil, and vanilla.
Combine the wet with dry, then stir in the hot coffee until smooth and pourable.
Step 2: Bake the Cake
Preheat your oven to 350°F (175°C). Grease and line the pans. Divide the batter evenly and bake for 28–32 minutes.
Check with a toothpick. Cool completely before frosting.
Step 3: Make the Ganache
Heat the cream until steaming, then pour over chocolate chips. Let it sit for a minute, then stir until silky and glossy.
Set aside to cool slightly.
Step 4: Frost and Stack
Use your favorite chocolate buttercream between the layers. Apply a thin crumb coat, chill the cake, then do the final outer layer. Chill again before applying the drip.
Step 5: Apply the Chocolate Drip
With the ganache slightly cooled, drizzle it over the edges with a spoon or piping bag. Let it drip naturally and settle.
Step 6: Decorate
Top the cake with whole Ferrero Rocher chocolates and sprinkle crushed hazelnuts around the base or center.
You can also pipe little swirls and nest the truffles into them.
Decoration & Serving Tips
- Keep the design symmetrical with an even number of truffles
- Crushed hazelnuts add crunch and a rustic finish
- Pair with strong coffee or unsweetened cocoa for balance
- Chill before slicing for sharp, clean layers
Variations to Try
- Nutella Buttercream: Swap the frosting with a Nutella-based one for an ultra-rich combo
- Layer with Hazelnut Cream: Add a thin layer of hazelnut spread between the cake layers
- Mini Version: Make cupcakes with a Ferrero on top and mini chocolate drips
- Gold Leaf Accents: Press edible gold foil around the edges for a luxe touch
- Salted Ganache: Add a pinch of sea salt to the ganache to cut sweetness
Storing Tips
- Refrigerate in a covered container for up to 3–4 days
- Let the cake come to room temp before serving
- Avoid freezing fully decorated cake—freeze plain layers only
- Keep truffles wrapped if storing long to avoid moisture damage
Extra Tips for Best Results
- Let ganache cool 10–15 mins before dripping
- Always chill frosted cake before applying drip
- If cake sinks slightly in the middle, use extra buttercream to even it out
- Crumble 1–2 Ferrero Rocher and mix into frosting for surprise bites
Common Mistakes & How to Fix Them
| Mistake | Solution | Prevention |
|---|---|---|
| Ganache too runny | Cool it longer before applying | Use correct cream-to-chocolate ratio |
| Ferrero Rocher sliding off | Use buttercream swirls as a nest | Add truffles only after drip sets |
| Cake sticking to pan | Use parchment paper on base | Grease and flour pans properly |
| Drip looks dull | Brush with a bit of edible oil | Use high-quality chocolate chips |
Try It Out and Let the Chocolate Speak for Itself
No special occasion needed—just a craving for something bold and satisfying. This chocolate drip cake with Ferrero Rocher is a sweet flex.
Give it a go, and if you make it, let me know how it turned out in the comments!
