10/02/2026
Ferrero Square Chocolate Drip Cake 🍫🌰
This luxurious Ferrero Square Chocolate Drip Cake is a chocolate lover’s dream, with layers of moist chocolate cake, silky hazelnut frosting, crunchy roasted hazelnuts, and a glossy chocolate drip. Finished with Ferrero Rocher-style chocolates on top, this rich and elegant cake is perfect for birthdays, holidays, and special celebrations.
Ingredients:
• 2 cups all-purpose flour (250 g)
• 3/4 cup unsweetened cocoa powder (65 g)
• 1 1/2 cups granulated sugar (300 g)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup buttermilk (240 ml)
• 1/2 cup vegetable oil (120 ml)
• 2 teaspoons vanilla extract
• 1 cup hot coffee or hot water (240 ml)
• 3/4 cup chocolate hazelnut spread (about 200 g)
• 8 oz full-fat cream cheese, softened (225 g)
• 1/2 cup unsalted butter, softened (113 g)
• 1 cup powdered sugar (120 g)
• 1/2 cup finely chopped toasted hazelnuts (60 g)
• 6 oz semisweet or milk chocolate, chopped (170 g)
• 1/2 cup heavy cream (120 ml)
• 1 tablespoon unsalted butter (14 g)
• 8–10 chocolate-hazelnut truffles, for decorating
How to make it:
Preheat the oven to 350°F (175°C). Grease and line the bottoms of two 8-inch or 9-inch square cake pans with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and mix just until combined. Slowly add the hot coffee or hot water while stirring. The batter will be fairly thin, which helps create an especially moist chocolate cake.
Divide the batter evenly between the prepared pans. Bake for approximately 25–30 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Let the cakes cool in their pans for about 10 minutes, then carefully turn them out onto a wire rack. Allow them to cool completely before assembling.
For the hazelnut frosting, beat the softened butter and cream cheese until smooth and creamy. Add the powdered sugar gradually and beat until fluffy. Add the chocolate hazelnut spread and mix until completely incorporated and silky.
Place one cooled cake layer on a serving board or square cake plate. Spread a generous layer of hazelnut frosting over the top, then sprinkle with some of the toasted chopped hazelnuts.
Place the second cake layer on top. Spread the remaining frosting over the top and sides of the cake, using a spatula to create a smooth finish. Refrigerate the cake for about 30 minutes to firm up the frosting.
Prepare the chocolate drip by placing the chopped chocolate and heavy cream in a heatproof bowl. Microwave in 20-second intervals, stirring between each one, until the chocolate is almost completely melted. Add the butter and stir until the mixture becomes smooth, glossy, and pourable.
Allow the chocolate ganache to cool for several minutes. It should be thick enough to cling to the cake but still fluid enough to drip. Spoon the ganache around the edges of the chilled cake, allowing small drips to run down the sides. Spread the remaining ganache over the center of the top.
Immediately sprinkle the remaining toasted hazelnuts over the chocolate while it is still soft. Arrange the chocolate-hazelnut truffles around the top of the cake.
Refrigerate the Ferrero Square Chocolate Drip Cake for at least 1 hour before slicing. Let it stand at room temperature for about 15 minutes before serving for the best texture.
Use a sharp knife warmed under hot water and wiped dry to cut clean square slices. Each serving has layers of rich chocolate cake, creamy hazelnut frosting, crunchy roasted hazelnuts, and glossy chocolate for an indulgent Ferrero-inspired dessert.
