Preparation Time : 40 minutes
Cooking Time : 25 minutes to cook the cake + 20 minutes to cool + 20 minutes to assemble and decorate .
Serving : 10-12 members
Description
There’s no better choice than a pairing of chocolate with hazelnuts . The first time I got to taste this awesome combo was back in my boarding school where my best buddy Sindhu Krishna used to bring loads of lindth Swiss flavoured chocolates . Back then in India we didn’t have much choice than the limited few chocolate flavours of Cadbury company . I was not mature enough to even know that my favourite swatted creamy chocolate had a rich goodness of hazelnut’s in them . My craving for those chocolates that Sindhu used to get remained as a craving dream . Then once my cousin from Dubai got me a big box of Ferrero rocher chocolates . My taste buds did tinkle to the long lost craving of Sindhus lindth chocolate flavour . Even then I was so very confused about the name of this new found chocolate and the exact pronunciation . The shy me would write down the chocolates name in a piece of paper and show it to shop keepers to get a packet . Once during my kids holidays , all my kids cousins were playing some sort of game where each one had to tell a chocolate name with me supervising them . Hubby dear’s niece Faiza who was only 10 years then shouted out saying “FERRERO ROCHER ” and all the kids were like – there’s no such chocolate , she’s out , she’s out . She explained to everyone about the chocolate and dum me just hanged on to the ten year olds Convent accent asking her to say the name again and again , revising the exact pronunciation in my mind . From then on any thing about Ferrero rocher chocolates reminds me of Faiza . Now coming to this cake . This cake was a joint experiment by my girl Anisha and myself for my son- in -laws birthday . I am sure you all will go MMM as you flip through the recipe . The cake was a sweet assassin that no one could stop with one piece for sure . Well the proof of a good cake is in it’s eating ,right ?
Ingredients for cake
Ingredients | Quantity |
|---|---|
| cake flour | 3 1/2 cups ( see the bottom for cake flour recipe ) |
| cocoa powder | 1/2 cup |
| salt | 1 1/2 teaspoon |
| softened butter | 2 cups |
| sugar - | 2 1/4 cups |
| eggs | 4 |
| vanilla essence | 1 1/2 teaspoon |
| buttermilk | 1 1/4 cup |
| baking soda | 2 teaspoon |
| white vinegar | 2 1/2 teaspoon |
Ingredients for Milk chocolate & Ferrero rocher filling
Ingredients | Quantity |
|---|---|
| Ferrero rochers | 15 crushed |
| milk chocolate | 200 grams finely chopped ( I used morde brand ) |
| cocoa powder | 1 tablespoon |
| Hazel nuts | 1/4 cup crushed |
| heavy cream | 2/3 cup ( I used milky mist brand ) |
Ingredients for Nutella ganache
Ingredients | Quantity |
|---|---|
| nutella | 1 cup |
| heavy cream | 1 cup |
Method
- Preheat oven to 200 degree Celsius . Line two round 22cm-diameter layer cake pans with a bakingsheet or aluminium foil.( I used two heart shaped cake tins )
- Whisk cake flour, cocoa and salt together in a bowl.
- Place butter and sugar in a bowl . Beat with an electric egg beater at medium speed until well blended.Beat in eggs one at a time, then add the vanilla essence . Add flour mixture alternately with butter milk in two batches. scrape down and beat just long enough to combine.
- Place baking soda in a small bowl, stir in vinegar and add to batter with machine running. beat for 10 seconds.
- Divide batter among the two pans,place in the oven and bake until a cake tester / tooth prick comes out clean . Takes about 20-25 minutes.Let it cool in the pans for 20 minutes.then remove from pans, flip layers over and peel off parchment, and cool completely .
- Meanwhile, start on the milk chocolate and Ferrero Rocher filling. Place the chocolate in a medium bowl with the sifted cocoa powder and crushed hazel nuts . In a small saucepan bring the cream to a boil.
- Once it starts bubbling, pour the hot cream over the the chocolate and gently whisk until smooth. Allow the mixture to cool, 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 of the cooled cake . Then place the other layer on top. Frost the top and sides with the Nutella ganache . Decorate with whole Ferrero rocher balls and piping whipped cream all over the edges and enjoy this sinful delight .
Cake flour recipe
- Measure out the all-purpose flour that you’ll need for your recipe.
- For every cup of flour you use, take out two tablespoons of flour and return it to the flour bin. Throw the cup of flour (minus the two tablespoons) into a sifter set over a bowl.
- Replace the two tablespoons of flour that your removed with two tablespoons of cornstarch.
- Sift the flour and cornstarch together. Sift it again, and again and again.
- The cornstarch and flour need to be well incorporated and the flour aerated. Sift the flour and cornstarch mixture about five times. Cake flour is ready .
