Hazelnut Praline Ferrero Chocolate Layer Cake Tips, FAQ & printable recipe

Tips for success

For the most dramatic presentation, use a cake stand or a large serving plate. When grating the chocolate, use a box grater with large holes and press firmly to create long curls. If the chocolate starts to soften, chill it again for a few minutes.

The chopped hazelnuts should be added to the glaze while it's still tacky so they stick. For clean slices, dip a sharp knife in hot water, wipe it dry, and slice with a gentle sawing motion.

The praline drizzle can be made by warming a few tablespoons of praline paste with a little cream until pourable. If the glaze becomes too thick, reheat it gently in a microwave or over a double boiler.

To store leftovers, keep the cake in the refrigerator, covered loosely with plastic wrap. The cake tastes even better the next day as the flavors meld. Bring it to room temperature for 15 minutes before serving.

Variations

• Coffee Hazelnut: Add 1 teaspoon of instant espresso powder to the mousse for a mocha twist. The coffee enhances the hazelnut flavor and adds depth.
• Salted Caramel: Drizzle salted caramel sauce over the top instead of praline. The saltiness balances the sweetness and complements the chocolate.
• Gluten-Free: Use gluten-free chocolate sponge layers and ensure the wafers and glaze are gluten-free. Check all packaged ingredients for gluten.
• Berry Topping: Top the cake with fresh raspberries or strawberries before serving. The tart berries cut through the richness and add color.

Storage and make-ahead

Fridge

Store in the refrigerator, covered, for up to 3 days. The glaze may soften but the cake remains delicious.

Freezer

Freeze the unfrosted cake layers for up to 2 months. Assemble and glaze after thawing.

Reheat

Serve chilled or at room temperature. Do not microwave, as the mousse and glaze will melt.

Store the cake in the refrigerator, loosely covered, for up to 3 days. The glaze may lose some shine but the flavor remains. For longer storage, wrap individual slices in plastic wrap and refrigerate for up to 5 days.

The cake can be assembled up to 1 day ahead. Prepare the mousse, praline, and glaze in advance. Assemble the cake, but wait to add the truffles and praline drizzle until just before serving to keep them fresh. Keep the cake refrigerated.

Serving ideas

Serve the cake chilled for the cleanest slices. Remove it from the refrigerator 15 minutes before serving to take the chill off.

Use a metal cake server to lift each slice carefully, supporting the bottom. Pair with coffee or a glass of milk for a classic combination.

For a special occasion, dust the plate with cocoa powder or powdered sugar before placing the slice.

A dollop of whipped cream on the side adds a light contrast. The cake is rich, so small slices are satisfying. Enjoy it as the grand finale to a festive meal.

Frequently asked questions

Recipe card

Hazelnut Praline Ferrero Chocolate Layer Cake

Prep 45 minCook 30 minRest 1 hTotal 2 h 15 minServes 12

Ingredients

• 2 9-inch chocolate sponge cake layers, store-bought or made ahead
• 12 golden hazelnut truffles
• 1 1/2 cups roasted hazelnuts, coarsely chopped
• 8 oz dark hazelnut chocolate, grated into curls
• 2 cups creamy hazelnut mousse
• 1 cup crunchy wafer praline
• 1 1/2 cups mirror glossy dark chocolate hazelnut glaze
• 1/4 cup praline sauce, for drizzling

Instructions

1. Coarsely chop the roasted hazelnuts with a chef's knife on a cutting board, keeping some pieces larger for texture. Grate the dark hazelnut chocolate on the large holes of a box grater, creating a pile of glossy chocolate curls. Set both aside. Halve the golden hazelnut truffles and keep them in the refrigerator until needed.
2. Place one chocolate sponge layer on the serving plate. Spread half of the creamy hazelnut mousse evenly over the top with an offset spatula. Sprinkle half of the crunchy wafer praline over the mousse, pressing lightly so it adheres. Scatter a handful of the chopped hazelnuts over the praline for extra crunch.
3. Carefully place the second chocolate sponge layer on top, aligning it with the first. Press down gently to set it in place. Spread the remaining hazelnut mousse over the top and sides of the cake, creating a smooth, even crumb coat. Refrigerate the cake for 30 minutes to firm up the mousse.
4. Warm the mirror glossy dark chocolate hazelnut glaze until it is pourable but not hot. Pour the glaze over the center of the cake, letting it flow down the sides. Use an offset spatula to gently spread it to the edges, covering the top and letting it drip naturally. Sprinkle the remaining chopped hazelnuts over the top while the glaze is still wet.
5. Arrange the halved golden hazelnut truffles around the top edge of the cake, cut side down. Drizzle the praline sauce over the top in a zigzag pattern, letting it fall down the sides. Allow the cake to set in the refrigerator for at least 30 minutes so the glaze firms up.
6. Remove the cake from the refrigerator 15 minutes before serving. Using a sharp knife, slice a thick triangular wedge. Lift the slice with a metal cake server, supporting the bottom to keep the layers intact. Place on a dessert plate and serve immediately.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

520

Protein

6 g

Carbohydrates

48 g

Fat

35 g

Automatic estimate from the ingredient list, not laboratory-verified.