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5 from 4 reviews

Ferrero Rocher Cheesecake Cake

Recipe by Archersfood

This Ferrero Rocher Cheesecake Cake is a showstopper dessert that’s rich, creamy, and full of chocolatey goodness. With a moist chocolate cake base, a smooth no-bake Nutella cheesecake filling, a luscious Nutella center, and a crunchy hazelnut topping, it’s the perfect dessert for chocolate and Nutella lovers.

Easy to make, yet looks professional, perfect for celebrations, family gatherings, or just treating yourself!

  • Total Time9 hours (including refrigeration)
  • Yield10 servings
  • DietVegetarian

Ingredients

Chocolate Cake:

  • 40 g cocoa powder (1/3 cup)
  • 100 g boiling milk (1/2 cup)
  • 140 g granulated sugar (2/3 cup)
  • 70 g all purpose flour (1/2 cup)
  • 46 g sunflower oil (3 tbsp / 1/4 cup)
  • 1 egg
  • 1 tsp vinegar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon (optional)
  • Pinch of salt

Cheesecake Filling:

  • 275 g cream cheese (1 cup + 2 tbsp), room temperature
  • 180 g Nutella (2/3 cup)
  • 120 g heavy whipping cream 35% (1/2 cup)
  • 30 g granulated sugar (2 tbsp)

Nutella Filling (Center):

  • 80 g Nutella (1/3 cup)

Topping:

  • 200 g Nutella (3/4 cup)
  • 70 g chopped hazelnuts (1/2 cup)

Instructions

Chocolate Cake:

  1. Boil the milk with sugar until fully dissolved. Mix in the cocoa powder to form a smooth chocolate mixture.
  2. Add the egg, oil, and vinegar to the chocolate mixture. Make sure the mixture isn’t too hot when adding the egg to avoid scrambling.
  3. In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon.
  4. Gently fold the wet mixture into the dry ingredients until just combined. Do not overmix to keep the cake moist and soft.
  5. Pour the batter into a lined 17 cm x 6 cm (7 x 2.5 inch) springform pan.
  6. Bake at 180°C (350°F) for 25–30 minutes or until a wooden skewer comes out clean. Let the cake cool completely.

Cheesecake Filling:

  1. In a bowl, whip the cream with sugar until soft peaks form. This adds air to the cream and helps the filling hold its structure.
  2. In another bowl, work the cream cheese with Nutella using a spatula until smooth.
  3. Gently fold the whipped cream into the Nutella–cream cheese mixture to create a light, creamy filling.

Assemble the Cake:

  1. Spread all of the cheesecake filling over the cooled chocolate cake.
  2. Using a spoon, make a small well in the center and fill it with Nutella. Cover the Nutella with the surrounding cheesecake filling so it is completely enclosed.
  3. Refrigerate for at least 8 hours, or overnight for best results.

Decorate:

  1. Melt the Nutella and mix with chopped hazelnuts.
  2. Place a small plate and a cooling rack under the cake, then pour the Nutella-hazelnut mixture over the top, spreading evenly to cover the entire cake. Let set for 10 minutes.
  3. Slice and enjoy!

Equipment

Notes

Chocolate Cake:

  • Use boiling milk with cocoa powder to intensify chocolate flavor.
  • Do not overmix the batter; we want a soft, moist cake, not a dense one.
  • Use a wooden toothpick to check if the cake is done — metallic ones can slide and give a false reading.

Cheesecake Filling:

  • Use room temperature cream cheese and Nutella. Cold ingredients will make the filling lumpy and hard to work with.
  • Do not overwhip the heavy cream; whip only to soft peaks. Overwhipping changes the texture completely and can make the cheesecake grainy.
  • Use a spatula, not a whisk, to mix cream cheese with Nutella to maintain structure.

Assembly & Nutella Center:

  • Make a well in the center for the Nutella and cover it completely with surrounding cheesecake filling to prevent leaks.
  • Slightly warm Nutella if it’s too thick to fill the center.

Decoration & Topping:

  • Melt Nutella and mix with chopped hazelnuts. Spread evenly over the cake using a cooling rack and plate underneath.
  • Let the topping set for at least 10 minutes before slicing.

Troubleshooting Overwhipped Cream:

  • Option 1: Warm 1/4 of the heavy cream and fold it into the overwhipped cream to bring it back to soft peaks.
  • Option 2: Add more unwhipped heavy cream and gently fold until smooth.
  • Prep Time: 30 minutes
  • Cook Time: 25–30 minutes for cake
  • Category: Cake, cheesecake, Dessert
  • Method: Bake (for chocolate cake) + No Bake (for cheesecake filling)
  • Cuisine: International / Dessert

Nutrition

  • Serving Size: 1 slice (1/10 of cake)
  • Calories: 520 kcal
  • Sugar: 35 g
  • Sodium: 180 mg
  • Fat: 33 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 3 g
  • Protein: 7 g
  • Cholesterol: 80 mg

Find it online: https://archersfood.com/ferrero-rocher-cheesecake-cake/