Ferrero Rocher Cake

Your favourite chocolate now in cake form!

https://www.cutoutandkeep.net/projects/ferrero-rocher-cake • Posted by Connie Z.

Complete with a wafer and chocolate centre, this cake is ferrero rocher in cake form! It is all you need in your life.

You will need

Chocolate Cake
3 cup Sugar 2 ½ cup + 2 tbsps All Purpose Flour 1 cup + 2 tbsp HERSHEY’S Cocoa 3 tsp Baking Soda 1 ½ tsp Baking Powder 1 ½ tsp Salt 3 Eggs 1 ½ cup Buttermilk or sour milk* 1 ½ cup Strong Black Coffee OR 3 teaspoons powdered instant coffee plus 11/2 cup boiling water ¾ cup Vegetable Oil 1 ½ tsp Vanilla Extract
Whipped Gianduja Ganache
1 ½ cup Heavy Cream 2 ½ cup Of Gianduja Chocolate
Gianduja Swiss Meringue Buttercream
1 ¼ cup Egg Whites 1 ¾ cup Granulated Sugar ¼ tsp Salt 3 cup Butter 1 tsp Vanilla Extract ½ cup Gianduja Chocolate , melted and COOLED
Gianduja Ganache (for the top coat)
½ cup Gianduja Chocolate , chopped ¼ cup Heavy Cream 2 Wafer layers cut into 8" circles (coat with a thin layer of chocolate on both sides to prevent sogginess) 200 g Of Hazelnuts , roasted and skinned, 100 grams whole, 100g chopped 14 Ferrero Rocher

Project Budget

Time

Difficulty

Description

Complete with a wafer and chocolate centre, this cake is ferrero rocher in cake form! It is all you need in your life.

Instructions

1. Whipped Gianduja Ganache Place chopped chocolate into a bowl Heat heavy cream in microwave until simmering Pour over chopped chocolate and stir until chocolate is melted Place in refrigerator until cold and set Whip on low-med speed until lighter in colour and soft peaks DO NOT OVERWHIP

2. Put it together Chocolate Cake Preheat oven to 350°F. Grease 4 8-inch round baking pans Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin) Pour batter evenly into prepared pans. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean

3. Gianduja Swiss Meringue Buttercream Whisk together egg whites, sugar, and salt in a CLEAN stand mixer bowl Place over simmering water and whisk continuously until sugar is melted Using whisk attachment, whip egg white mixture on med-high speed until mixture cooled and stiff peaks are formed Slowly add butter in, a little bit at a time and whip until incorporated Switch to flat beater attachment, beat in vanilla extract Beat in melted Gianduja chocolate until incorporated

4. Gianduja Ganache (for coating) Place chopped chocolate into a bowl Heat heavy cream in microwave until simmering Pour over chopped chocolate and stir until chocolate is melted Set on counter until cool Assembly Cut off any peaks/domes on the cake to get even and flat cake layers Place 1 layer of cake on a cake board/pedestal Using some buttercream as adherence, place 1st wafer layer on top Pipe a ring of buttercream on the perimeter of the wafer, fill the center with whipped ganache, sprinkle whole hazelnuts Place 2nd layer of cake on top Pipe a ring of buttercream on the perimeter of the wafer, fill the center with whipped ganache Place 3rd layer of cake on top Using some buttercream as adherence, place 2nd wafer layer on top Pipe a ring of buttercream on the perimeter of the wafer, fill the center with whipped ganache, sprinkle whole hazelnuts Place 4th and final layer of cake on top Crumb coat entire cake Place in fridge to set for 30 minutes Cover cake with the rest of the buttercream as evenly as possible Pour ganache coating on top of the cake let it drip off the sides Gently pat chopped hazelnuts into the bottom half of the cake Top with unwrapped ferrero rocher on top