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Ferrero Rocher Tres Leches Cake with Chocolate Ganache

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A rich, chocolate-hazelnut twist on the classic tres leches cake, featuring fluffy cocoa sponge soaked in Nutella-infused milk and topped with Nutella whipped cream and crushed Ferrero Rocher candies.

Ingredients

Scale

Sponge Cake

  • 5 eggs, separated

  • ¾ cup granulated sugar

  • ¾ cup all-purpose flour

  • ¼ cup cocoa powder

  • 1 tsp baking powder

  • ¼ tsp salt

Chocolate Tres Leches Soak

  • 1 can (14 oz) sweetened condensed milk

  • 1 can (12 oz) evaporated milk

  • 1 cup whole milk or heavy cream

  • ½ cup Nutella

  • 2 tbsp hazelnut liqueur (optional)

Nutella Whipped Frosting

  • 2 cups heavy whipping cream

  • ½ cup powdered sugar

  • ½ cup Nutella

Toppings

  • 8 Ferrero Rocher chocolates, chopped

  • ¼ cup toasted hazelnuts (optional)

  • Extra Nutella for drizzle (optional)

Instructions

  • Preheat oven to 350°F. Grease a 9×13-inch baking dish.

  • Beat egg whites to soft peaks, gradually add half the sugar. In another bowl, beat yolks with remaining sugar until thick.

  • Sift flour, cocoa, baking powder, and salt. Fold dry ingredients into yolks, then fold in egg whites gently.

  • Pour into pan, bake for 25–30 minutes. Cool completely.

  • Whisk tres leches soak ingredients. Poke holes in cake and pour soak over slowly. Refrigerate 4+ hours.

  • Whip cream, powdered sugar, and Nutella until stiff. Spread over cake.

  • Garnish with chopped Ferrero Rocher and hazelnuts. Chill before serving.

Notes

Best made a day ahead. Keep refrigerated. Swap Nutella with other chocolate hazelnut spreads as needed.

Find it online: https://foodemily.com/ferrero-rocher-tres-leches-cake-with-chocolate-ganache/