Chocolate Ferrero Rocher Cake with Nutella Ganache
- Prep Time:
- Cook Time:
- Difficulty: medium
- Serves: 4
Description
I thought there would be nothing more awesome than a cake that had two of my favourite hazelnut snacks, so here is my delicious Frankenstein creation.
add to shopping list Ingredients
Cake - 3½ cups cake flour - ½ cup unsweetened cocoa (not Dutch process) - 1½ teaspoons salt - 2 cups softened butter - 2¼ cups granulated sugar - 4 large eggs - 1½ teaspoons vanilla - 1¼ cup buttermilk - 2 teaspoons baking soda - 2½ teaspoons white vinegar.Milk chocolate and Ferrero Rocher filling - 15 Ferrero Rochers, crushed - 200g Lindt milk chocolate, finely chopped - 1 tablespoon unsweetened alkalized cocoa powder - 2/3 cup heavy creamNutella Ganache - 1 cup Nutella - 1 cup heavy cream
Preparation
(Tip: One easy way to crush Ferrero Rochers is to do them while they’re still in their gold foil wrappers. Peel off the brown liner, lightly smash the chocolate while it's still in the foil, roll it around a hard surface, then open it up and dump the crushed bits into your mixture!)
Preheat oven to 200C. Line two round 22cm-diameter layer cake pans with a baking sheet or aluminium foil.
Whisk cake flour, cocoa and salt in a bowl.
Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time, then the vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.
Divide batter among pans, place in oven and bake until a cake tester comes out clean, 20 to 25 minutes. Let cool in pans 20 minutes. Then remove from pans, flip layers over and peel off parchment, and cool.
Meanwhile, start on the milk chocolate and Ferrero Rocher filling. Place the Lindt chocolate in a medium bowl with the sifted cocoa powder. In a small saucepan bring the cream to a boil. Once it starts bubbling, pour the hot cream over the chocolate and gently whisk until smooth. Allow the mixture to cool, and add the crushed Ferrero Rochers.
Next, start on the Nutella ganache. Melt the Nutella and cream over low heat, stirring constantly, until smoothly blended. Let it cool.
Spread the milk chocolate and Ferrero Rocher filling over one layer, then put other layer on top. Frost the top and sides with the Nutella ganache, then stand back, and marvel at your heavenly chocolate and hazelnut creation.
Post a Question or Comment
blog comments powered by DisqusReviews
8/14/12
starrshit says:
Hey, im a beginner at baking and i'm trying to bake this for my mom's birthday :D i wanna ask about the cups used in the ingredients you have mentioned, what's the volume of 1 cup? is it the standard metric cup?
8/14/12
hey chris, thanks for pointing it out! it should read, butter, in step 3.
8/14/12
chrisbloom7 says:
This looks so yummy and I wanted to make it for my wife's birthday, but in step 3 you say to use oil, but your ingredients list says butter. Which one is it?!?!
8/14/12
CertifiedEater says:
YOU ARE KING/QUEEN! Also inspires me to create something with Tim Tams.
8/14/12
what's rafaello? if it's not too difficult, i'll try making it next time yr in SG!
8/14/12
yongfook says:
If you make a version of this using Rafaello I will fall to my knees and worship it.
8/14/12
rachel2 says:
omg you've brought the nutella ferrero rocher diabetes inducing madness to OSF. i love you.
8/14/12
tommy1 says:
Never thought that Ferrero Rocher could be used to make cakes. And I like your blog name too.
melligator says:
This is a great cake - mine came out moist and rich even using plain instead of cake flour. My ganache was too thin so I use it as a dressing instead of frosting. So good!
-
-
-
Great Meal Ideas & More!
