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Ferrero Rocher Pistachio Cake: A Decadent Nutty Delight Recipe

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The Ferrero Rocher Pistachio Cake is a luxurious multi-layered dessert combining rich chocolate sponge cake with creamy pistachio buttercream and decadent chocolate ganache studded with Ferrero Rocher chocolates. This elegant and nutty delight is adorned with whole Ferrero Rochers, crushed pistachios, and chocolate shavings, making it perfect for special occasions and chocolate lovers.

Ingredients

Scale

For the Chocolate Sponge Cake

  • 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

For the Pistachio Buttercream

  • 200 g unsalted butter, softened
  • 200 g powdered sugar
  • 100 g white chocolate, melted
  • 60 g pistachio paste (or finely ground pistachios blended with a neutral oil)
  • 100 ml heavy cream
  • A few drops of green food coloring (optional)
  • 50 g chopped pistachios (optional, for texture)

For the Chocolate Ganache Filling

  • 150 g dark or semi-sweet chocolate, chopped
  • 100 ml heavy cream
  • 25 g unsalted butter
  • 8–12 Ferrero Rocher chocolates, chopped

For Decoration

  • Whole Ferrero Rocher chocolates
  • Crushed pistachios
  • Chocolate curls or shavings

Instructions

  1. Preheat your oven and prepare pans: Preheat the oven to 170°C (340°F). Grease and line three 20 cm (8-inch) cake pans, or alternatively, use two pans and slice the layers after baking.
  2. Make the chocolate sponge: Sift together the all-purpose flour, cornstarch, cocoa powder, baking powder, and salt to ensure a smooth batter. In a large bowl, beat the eggs and granulated sugar until the mixture is pale, fluffy, and has tripled in volume for a light texture. Gently fold in the dry ingredients in portions alternated with the whole milk to maintain airiness. Finally, fold in the melted unsalted butter carefully to combine without deflating the batter.
  3. Divide and bake: Divide the batter evenly among the prepared cake pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. This ensures the sponge is fully cooked but moist.
  4. Cooling the cakes: Allow the cakes to cool in their pans for 10 minutes to firm up, then turn them out onto wire racks to cool completely before layering and frosting.
  5. Prepare the pistachio buttercream: Beat the softened unsalted butter together with the powdered sugar until the mixture is light and fluffy. Add the melted white chocolate and pistachio paste, beating until creamy and smooth. Gradually pour in the heavy cream to reach a spreadable consistency. Add a few drops of green food coloring if desired to achieve a lovely pistachio hue. For added texture, fold in chopped pistachios optionally.
  6. Make the chocolate ganache: Heat the heavy cream just to a simmer and immediately pour it over the chopped dark or semi-sweet chocolate. Let it sit for one minute to melt, then stir until glossy and smooth. Incorporate the unsalted butter thoroughly, then fold in the chopped Ferrero Rocher chocolates for a crunchy, nutty surprise. Set aside to cool slightly so it thickens but is still spreadable.
  7. Assemble the cake: Place one chocolate sponge cake layer on a serving board or plate. Spread an even layer of pistachio buttercream over it, followed by a layer of chocolate ganache mixed with Ferrero Rocher pieces. Repeat with remaining cake layers. Frost the top and sides generously with the leftover pistachio buttercream to cover the entire cake.
  8. Decorate: Pour any extra ganache on top and allow it to drip naturally down the sides for a glossy finish. Garnish with whole Ferrero Rocher chocolates arranged on top, sprinkle crushed pistachios around the cake base or on top for added crunch, and finish with elegant chocolate curls or shavings to elevate presentation.
  9. Chill and serve: Refrigerate the assembled cake for at least 2 hours or preferably overnight to set the buttercream and ganache layers perfectly. Before slicing, warm a knife slightly for smooth, clean cuts through the cake layers.

Notes

  • Room temperature eggs help achieve a lighter, more evenly aerated sponge.
  • If pistachio paste is unavailable, blend finely ground pistachios with a neutral oil like grapeseed or vegetable oil.
  • The green food coloring is optional and mainly for aesthetic appeal to enhance the pistachio color.
  • Using a warm knife for slicing prevents cracking and keeps the cake layers intact.
  • Store leftovers covered in the refrigerator and consume within 3-4 days for best freshness.

Keywords: Ferrero Rocher cake, pistachio cake, chocolate sponge, nutty dessert, layered cake, buttercream frosting, chocolate ganache, festive cake

Find it online: https://tastemadebyclara.com/ferrero-rocher-pistachio-cake-a-decadent-nutty-delight-recipe/