Chocolate Hazelnut Ferrero Rocher Cake
This cake was an order for a dear friend of my brother's who has now become my friend. I wanted it to look like a cake representation of a Ferrero Rocher. Apart from the sponge and the icing. Hazelnuts in the filling and the chocolate drip represent the shell of the Ferrero Rocher; the repeated piped stars mimic the neat little cups that the chocolate sits in and the flicks of gold luster dust is a nod to the gold wrapper.
Chocolate Oil Cake
- 3 cups Cake Flour
- 3 cups White Sugar
- 1 1/2 cups Cocoa Powder
- 15 mL Bicarbonate of Soda
- 10 mL Baking Powder
- 10 mL Fine Salt
- 1/2 cup Vegetable Oil
- 1 1/2 cups Buttermilk
- 1 1/2 cups Strong Brewed Coffee, Slightly Hot
- 4 Eggs
- 20 mL Vanilla Extract
1. Preheat the oven to 180º C. Line and grease three 9 inch cake tins, then dust the cake tins with cocoa powder.
2. Sift all the dry ingredients together into a bowl fitted to a stand mixer, using the paddle attachment. Mix on low to combine.
3. Whisk all the wet ingredients together in a separate bowl.
4. Add the wet ingredients to the dry ingredients and mix on medium speed for three minutes.
5. Distribute the mixture evenly between the prepared cake tins
6. Bake for about 30-35 minutes, or until just baked.
- 2 cup Softened Butter
- 7 cups Icing Sugar
- 1 cup Cocoa Powder
- 45 mL Milk
- pinch of Salt
- 20 mL Vanilla Extract
1. In the bowl of a stand mixer beat the butter on medium speed using a paddle attachment.
2. Once creamy, add the icing sugar, cocoa powder, milk, salt, and vanilla extract.
3. Cover the mixer with a tea towel and beat on low speed for 1 minute and then increase to high speed and beat for an additional 2 minutes.
- 2/3 cup Whipping Cream
- 1 cup milk Chocolate Chips
1. Heat the whipping cream in a heat-proof bowl in the microwave for 45 seconds, or until gently bubbling.
2. Add in the milk chocolate chips to the heated cream.
3. Allow to sit for 2 minutes.
4. Slowly stir the cream and chocolate until fully combined, and the ganache is smooth and silky.
5. Set the ganache aside for 20 minutes.
- 3 Layers Chocolate Cake
- Chocolate Icing
- Chocolate Ganache
- 4 Tablespoons Chocolate Hazelnut Spread
- 1/2 cup Hazelnuts
- 1 Box Ferrero Rocher
- 15mL Gold Lustre Dust
1. Toast hazelnuts in a dry pan until lightly brown.
2. Once cooled, crush in a mortar and pestle to a rough consistency.
3. Transfer cakes to wire racks and let it cool. Invert the cakes and peel off the baking paper, sit on top of the baking paper, and sit on the rack to cool completely.
4. Using a long serrated knife, remove the top dome, smoothing the cake, until it is level. (Tip: Use a decorating turntable to make this process easier.)
5. Place 1 cake layer on a cake board, using an offset spatula smooth the icing to the edge of the cake, creating an even layer.
6. Spoon the remaining icing into a piping bag with a star nozzle (the star nozzle is needed for the decoration of the top of the cake).
7. Then, using the piping bag, pipe a rim around the diameter of the cake. In the center created spoon 2 tablespoons of chocolate hazelnut spread.
8. Sprinkle about 1/4 cup of the crushed hazelnuts over the icing over the icing.
9. Place another cake layer on top and repeat with icing, chocolate hazelnut spread, crushed hazelnuts, and remaining cake layer.
10. Spread remaining icing over the top and sides of the cake, then chill the cake for 10 minutes
11. For the drip, using a tablespoon, spoon the ganache along the edge of the cake, gently nudging over the edge.
12. Ladle a few tablespoons of glaze into the uncovered middle and spread evenly.
13. Once set, after 15 minutes, using the star nozzle piping bag, filled with chocolate icing, pipe a series of stars around the edge of the cake.
14. Haphazardly pile the contents of a box of unwrapped Ferrero Rocher on the top of the cake.
15. Lastly, to mimic the gold wrapper, flick gold luster dust along the top and sides of the cake.