There’s something about the smell of chocolate and cherries that makes my kitchen feel like a warm hug. I remember winter afternoons curled on the counter, my mom slicing into a dense chocolate cake studded with cherries while the rest of the house smelled like toasted hazelnuts and coffee — simple, indulgent, and completely satisfying. This Ferrero Rocher Black Forest Cake channels those cozy memories but with a playful twist: layers of fudgy chocolate, boozy (or booze-free) cherry compote, a ribbon of Nutella, crushed toasted hazelnuts, and those irresistible Ferrero Rocher candies on top. It’s a showstopper that still feels like home — perfect for a celebration, an afternoon treat, or any time you want to impress without sweating the details.
Quick Facts
- Yield: Serves 8–10
- Prep Time: 30 minutes
- Cook Time: 30–35 minutes (cake layers) + 10 minutes (filling/ganache)
- Total Time: About 1 hour 40 minutes (including chilling)
Why This Recipe is Awesome
This cake hits so many satisfying notes: deep chocolate richness, bright cherry tang, creamy Nutella, and crunchy toasted hazelnuts. It looks fancy but stays totally achievable — like a dessert that wears a tuxedo but grew up in a cozy kitchen. It’s fudgy, slightly boozy if you like, and finishes with a silky ganache and crunchy Ferrero Rocher crowns. It’s so easy even your oven can’t mess it up.
Ingredients
For the Main Dish:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs, room temperature
- 1 cup milk (or dairy-free milk)
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot brewed coffee (or hot water)
- 1/2 cup Nutella (or chocolate-hazelnut spread)
- 1 cup toasted chopped hazelnuts
- 8–12 Ferrero Rocher candies for garnish
For the Cherry Compote & Garnish:
- 2 cups fresh or frozen pitted cherries (or one 20-oz jar cherry pie filling)
- 1/2 cup granulated sugar
- 2 tbsp cornstarch mixed with 2 tbsp water
- 1 tbsp lemon juice
- 1 tbsp Kirsch or dark rum (optional)
- 2 cups heavy cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 6 oz dark chocolate, chopped
- 1/2 cup heavy cream (for ganache)
How I Make It
Step 1:
I preheat the oven to 350°F and grease two 8-inch cake pans. In a large bowl I whisk together the dry ingredients: all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl I beat eggs with milk, oil, and vanilla, then stir that into the dry mix. I finish with hot coffee to bloom the cocoa — the batter smells rich and deep, like a chocolatey hug. Pour evenly into pans and bake for about 30–35 minutes, until a toothpick comes out with a few moist crumbs. Cool completely before assembling.
Step 2:
While the cakes bake or cool, I make the cherry compote. I toss cherries, sugar, and lemon juice into a small saucepan and warm over medium. Once the cherries release juices, I stir in the cornstarch slurry and simmer until the compote thickens and glosses — this smells bright and fantastic. Stir in the Kirsch if using, then let it cool. Pro tip: if you use jarred cherry pie filling, skip the cornstarch and just heat with a splash of lemon.
Step 3:
Next: toast the hazelnuts in a dry skillet until fragrant and golden, then roughly chop. For the ganache, heat 1/2 cup heavy cream until it just simmers and pour over the chopped dark chocolate. Stir until glossy, then stir in 1 tbsp butter if you want extra shine. Whip 2 cups heavy cream with 1/3 cup powdered sugar and 1 tsp vanilla to soft peaks — this will be your frosting.
Step 4:
Time to build. I trim the domes if needed, then split each layer horizontally if you want thinner tiers (optional). Brush the layers with any leftover cherry syrup or simple syrup if the cake seems dry. Spread a thin layer of warm Nutella on the bottom layer, spoon a generous layer of cherry compote, and sprinkle toasted hazelnuts. Add a layer of whipped cream, then stack the second cake layer and repeat. Press gently to level and do a quick crumb coat of whipped cream, then chill for about 20 minutes to set.
Step 5:
Frost the cake with the remaining whipped cream and smooth the sides. I spoon the ganache on top and let it drip naturally down the edges for that dramatic look. Finish with more chopped hazelnuts around the base and place 8–12 Ferrero Rocher on top like little edible crowns. Chill at least 1 hour so everything settles — the flavors marry and the slices hold beautifully.
Pro Tips
- Use room-temperature eggs and milk for a lighter, even crumb.
- Warm the Nutella in the microwave for 10–15 seconds to make spreading effortless.
- Toast hazelnuts in a skillet for 4–6 minutes until fragrant — don’t walk away, they burn fast.
- Chill briefly after the crumb coat; it makes smoothing the final frosting so much easier.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap Nutella with any chocolate-hazelnut spread or a thin layer of chocolate ganache if allergic.
- Use coconut whipped cream and dairy-free chocolate for a dairy-free version — texture turns a bit lighter and less rich.
- Substitute 1:1 gluten-free flour blend for a gluten-free cake; expect a slightly different crumb.
- Replace Kirsch with orange liqueur or omit entirely for a kid-friendly cake.
Variations & Tips
- Make cupcakes: portion batter into muffin tins and reduce bake time to about 18–22 minutes.
- Spice it up: add 1/2 tsp cinnamon to the batter for warm depth.
- Extra crunch: fold crushed wafer cookies into the hazelnut mix to mimic Ferrero centers.
- Mini version: make a two-layer 6-inch cake for small gatherings or a romantic dinner.
- Chocolate lovers: swirl melted chocolate into the whipped cream for marbled frosting.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the layers a day ahead and wrap them tightly in plastic wrap. Make the compote and ganache separately and store in the fridge. Assemble the day you plan to serve for the freshest texture. Cake stores well covered in the fridge for up to 3 days.
- Can I double the recipe?
- Sure thing. Use two 9×13 pans or four 8-inch pans and stagger baking so the oven stays steady. Baking time may increase slightly for larger pans — watch for the toothpick test.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for a springy top and edges that pull slightly from the pan. A toothpick should come out with a few moist crumbs, not wet batter.
- What if I don’t have ingredient X?
- No panic—swap chopped toasted almonds if you don’t have hazelnuts, or use canned cherry pie filling instead of fresh compote. For missing cocoa, use 6 oz melted dark chocolate but reduce some fat to balance.
How I Like to Serve It
I serve slices with a small scoop of vanilla ice cream or a dollop of extra whipped cream and strong coffee — the bitter coffee offsets the sweet so well. This cake shines at birthdays and holiday dinners, and it makes any weekday feel fancy. It also travels well to potlucks if you keep the Ferrero candies in a separate container and top just before serving.
Notes
- Store wrapped in the refrigerator for up to 3 days; bring to room temperature 30 minutes before serving for best flavor.
- To reheat slices, briefly warm in the microwave (10–15 seconds) or serve chilled — both work depending on your preference.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece!