Saturday, February 15, 2020

Ferraro Rocher cake




Ingredients for the cake
Plain flour - 225 gm / roughly 2 cups
Baking powder - 1/2 tsp
Baking soda - 1/2 tsp
Salt - 1/4 tsp
Cocoa powder - 1/2 cup
Boiling water 250 ml
Unsalted butter (softened)- 125 gm 
Vanilla extract - 2 tsp
Dark muscuvado/brown sugar - 100 gm (tighly packed 1/2 cup) 
Caster sugar - 150 gm ( 1 1/2 cup )
Eggs - 2 large  at room temperature )

Chopped hazelnuts ( for assembling )

Method
Sift the flour, baking powder, baking soda, salt and keep it aside.
In a bowl measure cocoa powder, dark brown muscuvado sugar, boiling water and whisk. Keep it aside.
Cream butter and sugar until soft and creamy.
Beat one egg at a time and beat well,add a  tbs of  sifted flour and beat for few seconds, break the second egg  and beat well.
Add vanilla extract and beat.
Add the rest of the sifted flour and beat.
Finally add the cocoa mixture and fold in.
Pour the batter into two 8 inch greased cake tins and bake them in a preheated oven at 180 degree celcius for 30 minutes.
Cool the cakes completely on a wire wrack.
Note – This recipe is for two layers,  I needed three layers so I adjusted the ingredients proportionately

For Nutella buttercream icing
Unsalted butter – 200 gm
Nutella – 100 gm
Icing sugar – 250 gm
Cocoa powder – 2 tbs
Method
Beat Butter for a minute or so until creamy
Add cocoa powder and icing sugar and beat until it’s mixed.
Finally add Nutella and whip for 3-4 minutes.

Nutella Ganache
Double cream – ½ cup
Chocolate – ½ cup ( I used equal parts of milk and dark )
Nutella – 1 heaped tablespoon
Method
In a pan add the cream and bring it almost boil.
Remove from fire and pour over the chocolate in a bowl.
Add Nutella. Let it stand for a minute. Mix until its smooth. Let it cool down for sometimes until it thickens. ( As u can see, I didn’t have time for that and had to  use it  while it was still warm, so   my drip was very  thin and didn’t get the look I wanted )

Assembling
Place the cake on a stand.
Spread the Nutella buttercream icing evenly
Drizzle some nutella ganache on top of the buttercream ( 1 1/2 tablespoon)
Sprinkle some chopped hazelnuts
Place the second layer on top and cover the cake with buttercream.
Pour the ganache on the top of the cake and also on the edges for the drip if you desire.
Sprinkle with chopped hazelnuts and decorate it with some ferraro rocher chocolates if you like ! 



1 comment:

  1. Perfect layers and perfect cake for chocoholics! Loved the way you decorated it!

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