Ferrero Rocher Fudge Cake

How has the second week of the New Year been for everyone? Busy is the word that sums up my first week of Jan. Parties, Celebrations, Birthdays and Weddings. I guess the New Year has really taken off on a happy note.

To celebrate the start of 2017, I decided to post this Ferrero Rocher Cake Recipe ( It never got published as I was mad busy during the Christmas Season). If you ever caught their advertisement on how each Rocher is carefully hand crafted, dipped into tempered chocolate and then coated with hazelnuts, I assure you will be tempted to run into the nearest grocery store and grab yourself some of these.

Base of the cake was a crunchy hazelnut feuilletine ( Back by popular request). Even I have to admit that I could just enjoy the base on its own. I’ll be a little thick skin to say it’s sooo good. Second layer was a thin spread of milk chocolate ganache mixed with a little crushed Ferrero Rocher followed by fudge cake, followed by a second layer of ganache + crushed Rocher, then cake and lastly the entire cake was coated with a dark chocolate ganache. Talk about indulgence! You have it right there.

Only comment I had about the cake was the wafer bit of the Ferrero Rocher got a little too mushy when mixed with the ganache. I guess next time, I’ll just sprinkle the crushed Rocher on the top! Other than that, the cake was gone in a split second.

Chocolate Fudge Cake ( Makes 3 layers of 6” Round cake)

Ingredients for fudge cake:

220g all-purpose flour
350g castor sugar
65g cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup milk + 1.5 tsp white vinegar ( Let sit for 5mins)
½ cup vegetable oil
2 large eggs, RT
1 teaspoon vanilla extract
1 cup hot water

Steps:

1) Preheat oven to 175 Degree Celsius.

2)  Spray three 6” round tins with cooking spray and set aside.

3) Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.

4) Using a hand mixer, beat the milk, oil, eggs, and vanilla in a large bowl until combined.

5) Add the dry ingredients to the wet ingredients. Beat until just combined ( Don’t overbeat). Stir in hot water.

6) Pour the batter into the prepared tins and bake for 20-30 minutes or until a toothpick inserted in the center comes out clean.

7) Place cake on a rack to cool completely before frosting.

Milk Chocolate Ganache

128g bittersweet choc, 56%
3/4 cup cream

Steps

1)      Boil cream in a saucepan

2)      Pour over chocolate and let sit for 5 mins

3)      After 5mins, stir chocolate mixture to combine and let cool at RT.

4)      Using a hand held mixer, whip until soft peaks form.

Dark Chocolate Ganache

42g bittersweet choc, 75%
1/4 cup cream

Steps

1)      Boil cream in a saucepan

2)      Pour over chocolate and let sit for 5 mins

3)      After 5mins, stir chocolate mixture to combine and let cool at Room temperature till spreadable

Chocolate Nutella Feuilletine

50g Dark chocolate, 75%
80g Nutella
80g crispy feuilletine

Steps:

1) Microwave chocolate in a bowl after melted
2) Stir in Nutella
3) Mix in feuilletine

Assembly of Ferrero Rocher Cake

1) Line 6” Round tin with non stick baking paper
2) Press prepared chocolate Nutella feuilletine into tin until even.
3) Set in refrigerator for 1 hour or overnight ( if preparing the day before)
4) Remove set Feuilletine layer from fridge and place on a cake board that you’re going to serve your cake on.
5) Spread a layer of milk chocolate ganache on top of the feuilletine layer
6) Add your 1st layer of fudge chocolate cake
7) Chop 10 Ferrero Rocher balls into small pieces and mix into milk chocolate ganache.
8) Spread a layer of Milk chocolate Ferrero Ganache on top of cake
9) Repeat steps with another 2 more layers of cake.
10) Frost the entire cake with dark chocolate ganache and sprinkle some left over Rocher pieces at the bottom and sides of the cake.
11) Decorate with more Rocher balls or chocolate flakes.
12) Set in fridge until ready to serve.


Any particular desserts or recipes you hope to see more of this year? Do drop me a comment below. Have a happy year ahead guys!

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Top RAINBOW Desserts to bake for the NEW YEAR

Throwing parties are a great way to end the year. But if you’re hosting the party, sometimes thinking of what to prepare for your guests can be quite a headache.

And if there are little kiddos present, you have to think of something fun to get their excitement going. Fret not. The perfect solution is to prepare something colorful or Rainbow related. Happy colors lighten the atmosphere and keeps everyone talking about THAT rainbow dish.

Handpicked for you are 6 of my favorite rainbow dessert. Everyone raved about them so I’m pretty certain you’ll get the same response if you include them in your upcoming New Year party!

No Bake Rainbow Cheesecake

Paddlepop or not. This rainbow cheesecake is easy to whip up with just a few ingredients. You can even prepare it a few days in advance. Adjust the amount of food gel in the recipe to get either a pastel cake or vibrant cake.

Recipe here.... You won't wanna miss it:
http://www.sherbakes.com/2014/11/rainbow-cheesecake.html

Rainbow Lychee Jello 

All you need is to boil a pot of water, add the jello mix, Mix in the desired colors and fill up these nice little cups with your rainbow mixture. Put in the refrigerator to chill and serve them to your guests during dinner time. Fuss Free and can be made days in advance

Hop over to the recipe here:
http://www.sherbakes.com/2016/12/rainbow-jello-fruit-shots.html

Cupcakes baked in rainbow casing and colorful swirls

Everyone loves a good cupcake! Why not make it more yummilicious and attractive by piping on colorful swirls this Christmas.

Get theeee yummilicious recipe here:
http://www.sherbakes.com/2016/12/rainbow-cupcake-swirls.html

Rainbow Fruit salad bowl 

This healthy Fruit salad is a stomach cleanser and probably something refreshing and light that your guests might desire after a heavy meal. It’s also a good way to pack on those vitamins! Stay healthy this New Year

Eat Clean Recipe here:
http://www.sherbakes.com/2016/12/healthy-fruit-salad-detox-bowl.html

Rainbow Cake

Still suffering from post Christmas Syndromes? How about baking a rainbow logcake. Nobody says we can't enjoy a yummy rainbow logcake after Christmas. 

Steps and recipe on how to make an attractive Rainbow Logcake here:

http://www.sherbakes.com/2015/12/christmas-rainbow-logcake.html

Rainbow Sprinkle Drip Cake

Wanna impress with your fantastic Drip Cake skills? Why not bake up this rainbow sprinkles cake. Party Wow-er 

http://www.sherbakes.com/2016/08/rainbow-sprinkles-drip-cake.html

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Rainbow Jello Fruit Shots

Time to usher in the New Year with some Jello shots. I meant the kid friendly version ( without the booze). Attractive Jelly and fruits prepared in heart shape cups adds life to your dinner table.

 It’s one of the easiest things to prepare for dessert if you’re in a hurry and can be made way in advance. That way you don’t have to worry about dessert while preparing your New Year meal. I know how crazy things can go in a kitchen when you’re the one preparing everything. Trust me, don’t eat more than you can chew and don’t stress yourself over preparing too many things at once. 

Ultimately have fun and enjoy the last 3 days of 2016 before welcoming a brand New Year! Yay

Rainbow Jelly with Cocktail Fruits ( Makes about 11 heart shape cups) 

- 1 packet  White Agar Agar Powder ( I use Swallow Brand)  / Alternatively you can use any Jello Powder or Konnyaku Jelly Powder
- 1 litre of water
- 130g of castor sugar ( original recipe calls for 250g which I think is too much)
- Edible Food Gel ( I use Wilton Brand)
- Fruits ( Optional)

Steps

1) Dissolve Powder and sugar in water

2) Bring to boil over low heat

3) Place some cocktail fruits or fresh cut up fruits into the heart shape moulds

4) Divide Jelly mixture into 4-6 different bowls (Depends on how many colors you want) and add coloring to each and stir well

5) Pour jelly mixture and refrigerate until jelly is firm and set

* Jelly can be made way in advance


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Healthy Fruit Salad Detox Bowl

Healthy dishes always take on a second note, especially during this festive season where everyone is just stuffing their bellies with turkey, roast beef, bone in ham, stuffings, pies etc. This is a stomach cleanser and probably something refreshing and light that your guests might desire after a heavy meal. It’s also a good way to pack on those vitamins! 

I like to choose fruits that are vibrant and rich in Vit C. It’s really all up to you. Just cut them into slices or cubes and mix them in a bowl. Time to Detox after all that Christmas Feasting!

Ingredients

1 Box Blueberries
1 Box Strawberries
1 Medium Size Orange, Peeled and sliced
2 Kiwi
3 Lime

Steps

1) Cut Strawberries in quarters

2) Peel and slice oranges into tiny cubes

3) Slice Kiwis into cubes

4) Mix all of the fruits in a bowl and squeeze lime juice over and mix well

5) Chill until ready to serve

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Rainbow Cupcake Swirls

I think it’s rather therapeutic swirling frosting on a cupcake. It follows a rhythm as you squeeze that piping bag, twist your wrist and go in circles to make their perfect swirl. Sometimes my swirl look like a piece of poop sometimes they swirl up nice and upright without any droopy tips. 

I get pretty affected by the “soft poop like” swirls so occasionally I will sprinkle a teeny bit of colorful sprinkles on top to cover up. That said, I made a batch of red velvet and chocolate cupcakes for my nephew’s 1st month birthday party. The theme was Noah’s Ark with a big rainbow as centerpiece. To match the rainbow, I baked the cupcakes in colorful polka dot cupcake liners and swirled them with a total of 5 colored frosting- Orange, yellow, blue, green and redish pink. 

Go funky with the colors since it’s a party!

Cream Cheese Frosting Recipe ( Frost 12 cupcakes) 

160g cream cheese , RT
80g unsalted butter, RT
1 1/2 cups powdered sugar, sifted
edible food gel ( orange, leaf green, navy blue, yellow and red)- I use Wilton food gel.

Steps

1)Mix all ingredients together until smooth frosting is achieved.

2) Separate frosting into different bowls depending on how many colors you want

3) Mix in food gel

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Dark Chocolate Cheesecake (Christmas Special)

To take a break from baking this Christmas is a statement that is easier said than done. No baker can resist staying away from the kitchen as much as she proclaims she/he will.  That baker is none other than yours truly.

Whipping up a mess in the kitchen and churning out Christmas cakes and desserts is actually quite a joy and something to look forward too after a long day at work. It takes off some steam honestly.

To share some joy this Christmas, I decided to bake a Dark Chocolate Cheesecake. Can’t go wrong with chocolate. On top of the cheesecake, I frosted a layer of chocolate ganache and sprinkled Green and red sprinkles.

Chocolate Cheesecake ( Makes 1 round 5” cake) 

Ingredients:

125g Philadelphia cream cheese
3 egg yolks (Each whole egg weighs 60g)
35g castor sugar
30g butter
50 ml milk
120g Dark chocolate
30g cake flour
10g cornflour
1/8 tsp salt

3 egg whites (Each whole egg weighs 60g)
1/8 tsp cream of tartar
35g castor sugar

Steps

1. Pre-heat oven to 200°C (Top and bottom heat, no fan force)

2. Spray 5in x 3in cake pan with non-stick spray, line bottom with baking paper

3. Whisk cream cheese and chocolate till smooth over a warm water bath

4. Add egg yolks and whisk till combined

5. Add 70g sugar and whisk

6. Warm milk and butter over stove and add into batter

7. Add vanilla and salt and whisk till combined.

8. Remove from water bath, sift flour and fold into mixture

9. Whisk whites at low speed till foamy

10. Add cream of tartar and beat at high speed till bubbles become very small but still visible

11. Gradually add sugar and beat till just before soft peaks

12. Fold whites into batter 1/3 at a time

13. Pour into cake pan and tap the pan on the counter to release air bubbles

14. Baked the cake at 200 degree C for 8mins. After the 12min mark, I placed an aluminium foil quickly over the top of the cake to prevent it from browning too much and baked until the 1 min mark. Then I lowered the temperature to 160 deg C and baked another 18 mins more. After that switch off the oven and leave cake in for another 25 mins. After that open door slightly and let cake to cool 10 more mins. I find that the golden brown color of the cake was just nice. Feel free to experiment with your oven temperature. )


What’s everyone baking this Christmas? With just 5 days away, try and surprise that special someone or your close friends with some homemade goodies. Feel free to check out my top Dessert and DIY Christmas recipes in the link below for some inspirations.
http://www.sherbakes.com/2016/11/top-desserts-and-diy-this-christmas.html

Wishing you all a very Merry Christmas and a Happy New Year. Thank you guys for reading my blog and supporting me always.

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Matcha Japanese Souffle Cheesecake

Matcha goes well in a dessert- Almost any dessert. Matcha pancakes, Matcha ice cream, Matcha pudding, Matcha sweet, Matcha chocolate, Matcha Tarts, Matcha cheesecake and many more. Serious Matcha fanatic here. Pardon me.

And because of that. I decided to incorporate some Matcha into cheesecake.

Matcha Japanese Souffle Cheesecake ( Makes 1 round 5” cake) - *Matcha version of original

Ingredients:

125g Philadelphia cream cheese
3 egg yolks (Each whole egg weighs 60g)
35g castor sugar
30g butter
50 ml milk
5g matcha powder
30g cake flour
10g cornflour
1/8 tsp salt
1 tsp Vanilla extract (optional)

3 egg whites (Each whole egg weighs 60g)
1/8 tsp cream of tartar
35g castor sugar

Steps

1. Pre-heat oven to 200°C (Top and bottom heat, no fan force)

2. Spray 5in x 3in cake pan with non-stick spray, line bottom with baking paper

3. Whisk cream cheese till smooth over a warm water bath

4. Add egg yolks and whisk till combined

5. Add 70g sugar and whisk

6. Warm milk and butter over stove and add into batter

7. Add vanilla and salt and whisk till combined.

8. Remove from water bath, sift flour and matcha powder and fold into mixture

9. Whisk whites at low speed till foamy

10. Add cream of tartar and beat at high speed till bubbles become very small but still visible

11. Gradually add sugar and beat till just before soft peaks

12. Fold whites into batter 1/3 at a time

13. Pour into cake pan and tap the pan on the counter to release air bubbles

14. Baked the cake at 200 degree C for 8mins. After the 12min mark, I placed an aluminium foil quickly over the top of the cake to prevent it from browning too much and baked until the 1 min mark. Then I lowered the temperature to 160 deg C and baked another 18 mins more. After that switch off the oven and leave cake in for another 25 mins. After that open door slightly and let cake to cool 10 more mins. I find that the golden brown color of the cake was just nice. Feel free to experiment with your oven temperature. )



💗If you like the original version, the recipe is posted in my other post (Link below):
http://www.sherbakes.com/2016/11/creamy-japanese-cheesecake.html

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