Ferrero Rocher poke cake made with chocolate, nutella & plenty of Ferrero Rochers of course! A rich chocolate hazelnut poke cake made with Ferrero Rocher candy as the featured ingredient in this fantastic dessert.
You’re going to love this Ferrero chocolate cake. It’s an absolute dream come true with so many great flavors in every bite and an insanely easy recipe to follow, there are no excuses to not try it soon. Imagine this as a Ferrero Rocher birthday cake or a holiday cake to share with friends and family. This is a cake meant to please all the chocolate lovers out there.
What is a Ferrero Rocher poke cake?
A poke cake is a cake that has been baked in a large pan and poked several times to create holes. These holes are then filled in with a liquid mixture (in our case a chocolate hazelnut spread) and then topped with whipped cream. Our Ferrero Rocher dessert recipe is made to mimic the flavors of our Italian gold foiled favorites and even include a few for garnish as well.
Ferrero Rocher cake Ingredients
-Cake mix: You will need one 15.25 ounce sized box of Devil’s food chocolate cake mix plus the ingredients listed on the back to make it according to package instructions.
For the Chocolate Sauce, You Will Need:
-Chocolate chips: You will need ½ cup of semi-sweet chocolate chips.
-Condensed milk: 2/3s cup of condensed sweetened milk will help to thicken the sauce and make it a great consistency for sinking into the holes of the poke cake.
-Nutella: To give us a hazelnut flavor add 4 tablespoons of Nutella into the sauce mixture.
For the Chocolate Whipped Cream Frosting, You Will Need:
-Cool Whip: You will need one 8 ounce container of thawed Cool Whip for the topping.
-Cocoa powder: Adding in ¼ cup of sifted cocoa powder will give us a great chocolate flavor.
–Ferrero Rochers: Use 10 crushed Ferrero Rochers- half will be crushed & others will be sliced for garnish along with some chocolate chips.
How to make a Ferrero Rocher poke cake
Preheat your oven to 350 degrees F and grease a 9×13 baking dish with cooking spray. Set it aside.
In a large bowl combine the cake mix with the eggs, water, and oil requested on the back of the box. Mix until thoroughly combined.
Pour the batter into the baking dish and bake in the oven for 30-35 minutes or until a toothpick can be inserted and come out clean. Remove from oven and let cool for 10 minutes.
Poke holes all over the cake.
In a microwave-safe bowl combine the condensed milk, chocolate chips, and Nutella. Microwave in 20-second intervals and whisk between each until smooth. Reserve about ⅓ cup of the sauce for drizzling on top later.
Pour the chocolate sauce over the top of the cake and spread it around to try and get it in all of the holes. Set the cake aside to cool. Place cake in the fridge for 1 hour until completely cooled.
Make the frosting by combining the cool whip with cocoa powder until well mixed. Fold in the crushed Ferrero Rochers. Spread the frosting over the top of the cake.
Sprinkle the top with chocolate chips and more Ferrero Rochers. Drizzle with your reserved chocolate sauce.
Place the cake in the fridge for another 2 hours before slicing and serving. Enjoy!
CAN YOU REPLACE THE COOL WHIP?
Cool Whip is the best “whipped topping” to use in this recipe. However, if you can’t find Cool Whip where you live or you prefer not to use it in recipes, you can use stabilized whipped cream instead. If you just use regular whipped cream, the consistency will be too light and the cream will not hold up very well. It’s very simple to make your own stabilized whipped cream and it just takes a few minutes!
HOW DO YOU MAKE STABILIZED WHIPPED CREAM?
If you want to make whipped cream ahead of time, you can, but you have to stabilize it. To make stabilized whipped cream, you will need the following ingredients:
- 4 ounces of cream cheese (softened to room temperature)
- 1/3 cup powdered sugar
- 1 tsp vanilla
- 1 cup heavy whipping cream
Beat the whipping cream just until soft peaks form.
Add in the cream cheese, powdered sugar and vanilla. Whip on high until mixture is smooth.
Store in the refrigerator until ready to use, up to 3 days.
A little tip for making whipped cream faster: use a metal bowl and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!
Ferrero Rocher Poke Cake
Ingredients
- 15.25 oz Devil’s Food Cake Mix plus ingredients listed on the box (eggs, oil, water)
- 1 ¼ cups water
- ½ cup vegetable oil
- 3 eggs
Chocolate Sauce
- ½ cup semi-sweet chocolate chips
- ⅔ cup sweetened condensed milk
- 4 TBSP Nutella
Chocolate Whipped Cream Frosting
- 8 oz Cool Whip
- ¼ cup cocoa powder sifted
- 10 Ferrero Rocher chocolates half crushed & half sliced & used for garnish
- ¼ cup chocolate chips for topping/ garnish
Instructions
- Preheat the oven to 350°F. Prepare a 9×13 inch baking pan with a light coating of cooking spray. Set aside.
- In a large bowl, combine cake mix, water, oil, and eggs. Mix until thoroughly combined.
- Pour batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for about 10 minutes.
- Poke holes all over the cake using the end of a wooden spoon.
- Place the condensed milk, chocolate chips, and Nutella in a microwave-safe bowl. Microwave 1 minute 30 seconds, (adding 20-second intervals if needed.) Whisk until smooth and combined. Reserve about 1/3 cup of chocolate sauce for drizzling over the frosting.
- Pour the chocolate sauce all over the cake. Chill cake in the fridge for an hour until completely cooled.
- To make the frosting, combine Cool Whip with cocoa powder. Fold in 5 crushed Ferrero Rochers. Spread the whipped topping over the cake.
- Sprinkle with chocolate chips and remaining crushed Ferrero Rocher. Drizzle with chocolate sauce. Refrigerate for about 2 hours. Serve & enjoy!
Nutrition
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How to poke holes over poke cake
You can use any number of different tools or gadgets from your kitchen to do this including the backend of a wooden spoon or a butter knife. If the cake is cooled enough you could even just use a clean finger, but I do not recommend this. Toothpicks will work too but the holes will be very small so you will need to make a LOT of them
How long is Ferror Rocher poke cake good for?
This poke cake is best when served the same day or day after it was made. It can last about three days when stored covered in the fridge.
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This Ferrero Rocher poke cake is a fabulously moist and rich chocolate cake made to taste like your favorite indulgent treat- Ferrero Rochers. Those golden balls of chocolate hazelnut goodness have never been upgraded quite like this before. This easy-to-make chocolate Ferrero Rocher Poke Cake is made with chocolate cake mix, chocolate hazelnut sauce, and topped with a whipped chocolate frosting. This treat is for the serious chocolate lover!
Ferrero Rocher poke cake made with chocolate, nutella & plenty of Ferrero Rochers of course! A rich chocolate hazelnut poke cake made with Ferrero Rocher candy as the featured ingredient in this fantastic dessert.
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