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%
60g Nutella
60g 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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