Chocolate Ferrero rocher cake


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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
eggs4
vanilla essence1 1/2 teaspoon
buttermilk1 1/4 cup
baking soda 2 teaspoon
white vinegar2 1/2 teaspoon

Ingredients for Milk chocolate & Ferrero rocher filling

Ingredients
Quantity
Ferrero rochers 15 crushed
milk chocolate200 grams finely chopped ( I used morde brand )
cocoa powder1 tablespoon
Hazel nuts 1/4 cup crushed
heavy cream 2/3 cup ( I used milky mist brand )

Ingredients for Nutella ganache

Ingredients
Quantity
nutella1 cup
heavy cream1 cup

Method

  1. 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 )
  2.  Whisk cake flour, cocoa and salt together in a bowl.
  3.  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.
  4. Place baking soda in a small bowl, stir in vinegar and add to batter with machine running. beat for 10 seconds.
  5.  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 .
  6.  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.
  7. 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.
  8.  Next, start on the Nutella ganache. Melt the Nutella and cream over low heat, stirring constantly, until smoothly blended.Let it cool.
  9.  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

  1. Measure out the all-purpose flour that you’ll need for your recipe.
  2.  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.
  3.  Replace the two tablespoons of flour that your removed with two tablespoons of cornstarch.
  4.  Sift the flour and cornstarch together. Sift it again, and again and again.
  5. 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 .