Ferrero Rocher Chocolate Hazelnut Roll Perfect for holidays

Introduction

The Ferrero Rocher chocolate hazelnut cake roll is a luxurious dessert inspired by the iconic chocolate truffle loved around the world. With its light chocolate sponge, creamy hazelnut filling and glossy chocolate ganache, this cake roll captures the essence of Ferrero Rocher in a refined and elegant form. Each slice reveals beautiful layers of chocolate and hazelnut, offering both visual appeal and deep, indulgent flavor.

What makes this dessert particularly special is its balance. The sponge cake remains light and flexible, while the hazelnut cream adds richness without being overly heavy. Meanwhile, the ganache provides a smooth, chocolate-forward finish that ties all the elements together. Thanks to the roll format, every bite delivers a harmonious combination of textures and flavors.

Perfect for holidays, celebrations or special dinners, this cake roll looks impressive while remaining approachable for home bakers. With careful technique and quality ingredients, it delivers a professional result that feels both comforting and sophisticated.

History and Inspiration of Ferrero Rocher Desserts

Ferrero Rocher chocolates were first introduced in Italy in the early 1980s and quickly became synonymous with elegance and indulgence. Featuring a whole hazelnut, smooth hazelnut cream, wafer shell and chocolate coating, they inspired countless dessert interpretations worldwide.

Bakers and pastry chefs soon adapted these flavors into cakes, pastries and layered desserts. The combination of chocolate and hazelnut became a timeless pairing, celebrated for its richness and balance. Translating these flavors into a cake roll offers a modern twist that highlights both texture and presentation.

Unlike layered cakes, a cake roll allows flavors to blend seamlessly. The spiral structure ensures consistent filling distribution, while the ganache exterior echoes the signature chocolate shell of Ferrero Rocher. This dessert pays homage to the original confection while offering a homemade, shareable alternative.

Ingredients

For the chocolate sponge cake

4 large eggs, room temperature, separated
¾ cup granulated sugar, divided
1 teaspoon vanilla extract
1 tablespoon vegetable oil
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
Powdered sugar or cocoa powder for dusting

For the hazelnut cream filling

1 (8 oz) package cream cheese, softened
¼ cup unsalted butter, softened
1 cup chocolate hazelnut spread
½ cup finely chopped hazelnuts, toasted
2 tablespoons powdered sugar (optional)

For the ganache and decoration

6 oz semi-sweet or dark chocolate, finely chopped
¾ cup heavy cream
Optional Ferrero Rocher chocolates
Additional toasted hazelnuts

Preparation

Step 1: Prepare the oven and pan

Preheat the oven to 350°F (177°C). Grease a 10 × 15-inch or 12 × 17-inch jelly-roll pan and line the bottom with parchment paper. Lightly grease the parchment to ensure easy release after baking.

Prepare a clean kitchen towel and dust it generously with cocoa powder or powdered sugar. This prevents sticking and helps maintain a smooth sponge surface.

Step 2: Prepare the batter

In a large bowl, beat the egg yolks with most of the granulated sugar, vanilla extract and vegetable oil until the mixture becomes thick, pale and glossy. This step builds structure and moisture in the sponge.

In a separate, clean bowl, beat the egg whites with the remaining sugar until stiff peaks form. Gently fold the egg whites into the yolk mixture in two or three additions, using a spatula and light motions to preserve air.

Sift together the flour, cocoa powder, baking powder and salt. Gradually fold the dry ingredients into the egg mixture until just combined, taking care not to overmix.

Step 3: Bake the cake

Spread the batter evenly into the prepared pan, smoothing it gently to the edges. Bake for 12 to 16 minutes, or until the cake springs back lightly when touched in the center.

Avoid overbaking, as a dry sponge is more likely to crack during rolling.

Step 4: Roll the cake

Immediately invert the warm cake onto the prepared towel. Carefully peel off the parchment paper.

Starting from a short end, roll the cake and towel together into a spiral. Rolling while warm helps the cake set its shape and remain flexible. Place on a wire rack and allow it to cool completely.

Step 5: Prepare the hazelnut cream filling

In a medium bowl, beat the softened cream cheese and butter until smooth and creamy. Add the chocolate hazelnut spread and powdered sugar if using, then beat until light and fluffy.

Stir in the finely chopped toasted hazelnuts, ensuring even distribution throughout the filling. The texture should be smooth yet thick enough to hold its shape.

Step 6: Assemble the cake roll

Carefully unroll the cooled sponge cake. Spread the hazelnut cream evenly over the surface, leaving a small border around the edges to prevent overflow.

Gently roll the cake back up without the towel, keeping the roll tight but not compressed. Place seam-side down on a serving platter.

Step 7: Prepare the ganache

Place the chopped chocolate in a heatproof bowl. Heat the heavy cream until it just begins to simmer, then pour it over the chocolate. Let it stand for two to three minutes.

Stir gently until smooth and glossy. Refrigerate the ganache for 30 to 60 minutes, until it thickens to a spreadable consistency.

Step 8: Finish and chill

Spread the thickened ganache over the cake roll using a spatula. For a decorative finish, use a fork to create gentle lines resembling tree bark.

Decorate with Ferrero Rocher chocolates and additional hazelnuts if desired. Refrigerate the cake for at least one to two hours before slicing to allow the filling and ganache to set.

Nutritional Information (Estimated per Slice)

Approximate values per slice:

Calories: 420–480 kcal
Protein: 6 g
Fat: 28 g
Carbohydrates: 38 g
Sugars: Moderate
Fiber: Low

This dessert is rich and indulgent, best enjoyed as a special-occasion treat.

Frequently Asked Questions

How do I prevent the cake from cracking?

Roll the cake while it is still warm and avoid overbaking. A flexible sponge is key to a smooth roll.

Can I use homemade hazelnut spread?

Yes. A homemade chocolate hazelnut spread works well, as long as it has a smooth, spreadable consistency.

Can I make this cake ahead of time?

Absolutely. The cake roll can be prepared up to 24 hours in advance and stored in the refrigerator. The flavors improve with time.

Can I freeze the cake roll?

Yes. Wrap it tightly and freeze for up to one month. Thaw overnight in the refrigerator before serving.

What chocolate works best for the ganache?

Semi-sweet or dark chocolate balances the sweetness of the hazelnut filling. Milk chocolate may be too sweet.

Can I omit the cream cheese?

You can replace it with mascarpone for a lighter, smoother filling with a more delicate flavor.

Conclusion

The Ferrero Rocher chocolate hazelnut cake roll is an elegant dessert that transforms a beloved chocolate into a stunning homemade creation. With its airy chocolate sponge, rich hazelnut cream and silky ganache, it delivers indulgence without heaviness and beauty without complexity.

Ideal for holidays, celebrations or impressive dinner finales, this cake roll proves that refined desserts can still be approachable. Once sliced, it reveals a beautiful spiral and unmistakable Ferrero Rocher flavor that makes every occasion feel special.

Ferrero Rocher chocolate hazelnut cake roll with cocoa sponge, Nutella cream filling, chocolate ganache and hazelnut decoration.

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