Introduction

The Ferrero Rocher Pistachio Cake is a decadent nutty delight that combines rich chocolate sponge layers with creamy pistachio buttercream and luscious chocolate ganache. Topped with whole Ferrero Rocher chocolates and crunchy pistachios, this cake is perfect for special occasions or when you want to impress guests with something truly indulgent.

The image shows a round cake with three layers: the bottom layer is covered with crushed pistachio nuts giving a rough green and yellow texture, the middle layer is smooth and pale green, and the top layer is a shiny dark brown chocolate glaze. On top, there are eleven chocolate truffles with textured surfaces, each placed on a swirl of light green cream, arranged in a circle near the edge of the cake. One extra chocolate truffle is on the white marbled surface next to the cake stand, scattered with more pistachio nuts. The cake is on a wooden cake stand against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g all-purpose flour
40 g cornstarch
60 g unsweetened cocoa powder
250 g granulated sugar
5 large eggs, room temperature
120 ml whole milk
80 ml unsalted butter, melted and cooled
1 tsp baking powder
½ tsp salt
200 g unsalted butter, softened (for pistachio buttercream)
200 g powdered sugar
100 g white chocolate, melted
60 g pistachio paste (or finely ground pistachios blended with neutral oil)
100 ml heavy cream (for buttercream)
A few drops of green food coloring (optional)
50 g chopped pistachios (optional, for texture)
150 g dark or semi-sweet chocolate, chopped (for ganache)
100 ml heavy cream (for ganache)
25 g unsalted butter (for ganache)
8–12 Ferrero Rocher chocolates, chopped (for ganache)
Whole Ferrero Rocher chocolates (for decoration)
Crushed pistachios (for decoration)
Chocolate curls or shavings (for decoration)

Instructions

Step 1: Preheat the oven to 170°C (340°F). Grease and line three 20 cm (8-inch) cake pans, or if you prefer, bake in two pans and slice the layers later.
Step 2: Sift together the flour, cornstarch, cocoa powder, baking powder, and salt into a bowl.
Step 3: In a large bowl, beat the eggs and granulated sugar until pale, fluffy, and tripled in volume.
Step 4: Gently fold the dry ingredients into the egg mixture, alternating with the milk, being careful not to deflate the batter.
Step 5: Fold in the melted butter until fully combined. Divide the batter evenly among the prepared pans.
Step 6: Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Step 7: To make the pistachio buttercream, beat softened butter and powdered sugar until light and fluffy. Add melted white chocolate and pistachio paste, then beat until creamy.
Step 8: Gradually pour in heavy cream until the buttercream is smooth and spreadable. If you like, add a few drops of green food coloring and stir in chopped pistachios for texture.
Step 9: For the ganache, heat heavy cream until just simmering. Pour it over the chopped dark chocolate and let sit for 1 minute, then stir until melted and glossy.
Step 10: Stir in the butter until fully incorporated, then fold in chopped Ferrero Rocher chocolates. Set aside to cool slightly.
Step 11: To assemble, place one cake layer on a serving board or plate. Spread a layer of pistachio buttercream, then a layer of chocolate ganache with Ferrero Rocher pieces.
Step 12: Repeat with the remaining layers, then frost the entire cake with the remaining pistachio buttercream.
Step 13: Pour the extra ganache over the top, allowing it to drip naturally down the sides.
Step 14: Decorate with whole Ferrero Rocher chocolates, crushed pistachios, and chocolate curls or shavings for an elegant finish.
Step 15: Refrigerate the cake for at least 2 hours or overnight before serving. Use a warm knife to slice for clean, smooth cuts.

Tips & Variations

Use pistachio paste for a smooth buttercream; alternatively, grind shelled pistachios and blend with a neutral oil for a homemade version.
If you don’t have Ferrero Rocher chocolates, substitute with chopped hazelnuts and chocolate truffles for a similar flavor profile.
To achieve even cake layers, weigh the batter for each pan before baking.
For a dairy-free option, substitute butter and cream with plant-based alternatives.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. Leftovers can be frozen for up to one month; thaw in the refrigerator overnight before serving. Reheat slices gently in the microwave if desired.

How to Serve

The image shows a slice of layered cake on a white plate with a white marbled background. The cake has five distinct layers: a dark chocolate base layer with a textured, crumbly appearance; above it, a thin layer of green pistachio cream with chopped pistachios mixed in; followed by a smooth light green pistachio mousse layer with pistachio bits inside; on top of that, a light beige creamy layer; and finally a shiny dark chocolate glaze covering the top. The sides of the cake are decorated with finely chopped pistachios. At the top of the slice, there is a swirl of green pistachio cream topped with a round chocolate ball decorated with gold flakes and a small gold emblem. In the background, a full cake with similar decoration and a white cup of coffee can be seen. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, the cake can be assembled a day before serving and stored in the refrigerator. This allows the flavors to meld beautifully. Just be sure to cover it well to prevent it from drying out.

What if I don’t have pistachio paste?

You can substitute pistachio paste by blending finely ground unsalted pistachios with a small amount of neutral oil, such as vegetable or grapeseed oil, until it forms a smooth paste. This works well in the buttercream.