Ferrero Rocher Layer Cake
Three layers of fluffy cocoa sponge with chocolate, nutty and velvety smooth Ferrero Rocher cream between the layers. Decorated with whipped cream, toasted hazelnuts and Ferrero chocolates…it can’t be anything but delicious! 😀 You are going to love this cake from the very first bite and after it’s decorated it looks amazing!
Enjoy!!!
Step by Step Recipe + photos, below
Cocoa Sponge Cake
- 6 eggs
- 120 g. wheat flour
- 6 spoons of dark cocoa powder
- 200 g. sugar
- 1 teaspoon of baking powder
- pinch of salt
Ferrero Rocher Cream
- 200 g. Nutella
- 250 g. mascarpone cheese
- 250 ml. double cream
To moisten the Sponge
- Coffee (choose your favourite blend or just everyday instant dissolved in warm water)
- Just remember that moistened sponge should be moist but NOT WET!
To decorate
- 250 ml. double cream
- 9 to 12 Ferrero chocolates
- 100 g finely chopped, lightly toasted, hazelnuts
Steps
Cocoa Sponge Cake
- Line the base of the round cake tin (max 24 cm).
- Separate egg yolks from egg whites.
- Whisk the egg whites with a pinch of salt until stiff.
- In a large bowl cream egg yolks and sugar together until pale and fluffy.
-
Sift the flour, cocoa and baking powder over the mixture, then add 5 spoons of whipped egg whites (to soften the mixture) and mix it all with an electric whisk.
Keep going until no dry lumps of flour remain. -
Then add the rest of whipped egg whites and fold it lightly with a rubber spatula.
DO NOT USE the whisk this time (It helps to air the mixture and make your sponge light and fluffy!). -
Pour the mixture into the round tin.
Bake in a preheated oven to 170° C, for 45-55 min until a toothpick inserted into the centre comes out clean.
IMPORTANT:
Straight away, as soon as the sponge is out of the oven, you need to drop the cake tin from a height of about 30 cm so the bottom of the cake tin makes contact with a hard surface. This is a proven bakers trick that prevents the cake from collapsing! Sounds crazy but there is science behind it trust me! So be bold give it a try and drop that cake with confidence! - Leave in the tin until completely cool, then use the knife around the edge of the sponge to release the cake from the tin.
Ferrero Rocher Cream
-
Use an electric beater to whip the cream.
Whisk until the cream holds firmly to the beater. -
In a medium/large bowl cream together mascarpone and Nutella...or hazelnut spread alternative.
Add the whipped cream to the Nutella mixture... - ...and mix it GENTLY
Assembling the Cake
-
Cut the sponge into 3 same size layers.
Place the first layer onto your cake stand or plate. - Gently moisten the sponge with a little amount of coffee then spread the sponge with the Ferrero Rocher cream.
-
Cover with another sponge layer.
Moisten the sponge and top with the cream. -
Place the last sponge layer on top and moisten it as before.
Use the rest of the cream to cover the whole cake using a palette knife to smooth.
Decorating
-
Sprinkle the cake with finely chopped, lightly toasted hazelnuts.
Decorate the top of the cake with Ferrero Rocher chocolates, place one in the middle and rest around the cake. -
Whip the cream.
Put the whipping cream into a piping bag with a star-shaped nozzle and make cream decorations between the Ferrero chocolates. -
Also, make little cream decorations around the base of the cake.
Put the cake into the fridge for at least 3 hours (overnight is best).
Store the cake in the fridge!
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