Luxurious Ferrero Rocher Cake - this is totally a stunning treat for any kind of festive event or a sweet tongue. This scrumptious recipe comes from the talented Chef Chetna Makan. Get inspired and bake with me!
I prepared this caloric bomb as a THANK YOU for my whole family during the Easter holiday. I gotta admit that the salt in the hazelnut buttercream does magic to its taste and this delicious cake brings the world-known Ferrero Rocher to a higher level. My only note is to watch the consistency of a double cream. Some of the creams are much thicker, therefore, my advice is to melt the chocolate in a steam bath first and add the double cream gradually as it melts. This way it always creates a perfect shiny ganache. If it splits, add a little bit of cold double cream or more chocolate cubes and quickly whisk with a balloon whisk. Thereafter, the mixture comes beautifully together again.
Ferrero Rocher Cake is suitable for kids from the age of 3. Offer a thin slice with milk as an afternoon snack. Yummy!
Total Time: 2 hours + an overnight sit in the fridge
100g of whole hazelnuts
250g of butter, soft in cubes
250g of caster superfine sugar
50g of dark melted chocolate, in cubes
5 whole eggs, lightly whisked together
200g of plain flour, sifted
1 teaspoon of baking powder, sifted
50g of cocoa powder, sifted
2 tablespoons of milk
180g of dark chocolate, in cubes
225ml of double cream
15g of butter, in cubes
The Hazelnut Buttercream:
150g of butter
A pinch of sea salt
300g of icing sugar, sifted
A splash of milk
3 heaped tablespoons of ground hazelnuts
50g of dark chopped chocolate
150ml double cream
6-8 Ferrero Rocher pralines to decorate with
Preheat the oven to 180 degrees.
Place the hazelnuts in a small tray and roast for about 5-8 minutes until they smell and the skin is getting loose.
Then, mold them into a colander and shake to remove the skin. Mash them into a crumbly texture and set aside until further processing.
First, melt the chocolate in a steam bath. Let it cool down for a bit.
Second, ease the butter in a large mixing bowl. Gradually add sugar and mix for about 1 minute on high heat.
Chocolate in. Mix.
Next, start adding eggs, few at a time, until you get a fluffy and creamy texture. First, incorporate the eggs on lower speed, then, increase to the highest and continue with all of them.
Stir in the flour with baking powder and cocoa powder. Afterwards, 2 tablespoons of milk for silkier texture.
Mold the dough into lightly greased tins lined with some baking paper. I used 2 tins of 20 cm.
Bake in the oven for about 30 minutes until a wooden skewer comes clean from the middle.
Take them out and let them cool down entirely.
Meanwhile, prepare The Ganache and The Hazelnut Buttercream.
Melt the chocolate in a steam bath and gradually add double cream. Mix with a spatula until the chocolate is almost soaked in.
Then, take off the heat and stir in 30g of butter. Cover with cling foil and let it chill.
The Hazelnut Buttercream
First, ease the butter in a medium mixing bowl. Add a pinch of sea salt and give a good stir. The reason why I am not using salted butter is that some of them consist of a high content of salt. To reduce the sweetness, you really need just a pinch. Therefore, it is always safer to regulate it yourself.
Once the butter is smooth, add half of the icing sugar (150g). Then, another half until it gets nicely smooth again.
A splash of milk to give it a silky texture and final ingredients: hazelnuts. Mix and let it sit until processing.
Once The Sponge is all ready to decorate, half them with a sharp knife. Now you have 4 equal pieces.
Remove the excess on the top and brush all the crumbs gently.
Take The Ganache and drip a small amount on a serving plate. The first sponge on top. One large spoon of Ganache on top and smoothen. Sprinkle with roasted hazelnuts and continue with all The Sponge.
Once you reached the fourth layer, refrigerate for about 15 minutes.
Then, take the cake out of the fridge and apply The Hazelnut Buttercream. Place on the top and the sides of the cake. I went for a semi-naked look. Work it till perfection, but do not overdo it. Refrigerate for about 30 minutes until the final decoration.
Meanwhile your cake is chilling, prepare The Topping: melt the chocolate in a steam bath and gradually add the double cream. Mix until you have a runny and smooth texture. Take off the heat and let it sit for about 5 minutes.
Take the cake out of the fridge and drip The Topping over the top. Smoothen with a palette knife, so it drips beautifully on the sides of the cake, too. Done.
Sprinkle with roasted hazelnuts on the top middle part. Take a couple of Ferrero Rocher pralines and place them all around the cake as per the picture below. Let it chill overnight in the fridge and slice the Ferrero Rocher Cake into heaven. Enjoy!
Makes 10 serves.