I know it’s been quite some time since my last post so I thought I’d come back with a bang! I took some time off over summer as I was busy with the day job and autumn has a lot of birthdays and events for me to bake for so I thought I’d relax a bit while I could. Now that October has come the birthdays are in full swing, and this is the latest cake I made. It was a real hit at work (one girl said it was the best cake she’d ever had!) so I thought I had no excuse not to put it up! This is a #FerreroRocher cake. It has a light and fluffy sponge, full of ground, roasted hazelnuts. It is combined with a light and chocolatey hazelnut buttercream, with pieces of crunchy hazelnuts hidden between the layers. Topped with melted dark chocolate and a Ferrero Rocher topping, it is a decidedly luxurious cake which is bound to be a hit. It looks and tastes extravagant however is much simpler to make than you expect, with only two main components: the cake and the buttercream.
It is a cake that beginners can make to look like a pro and believe me when I say it tastes divine too! You won’t regret giving this one a go!
Happy Baking! X
Ingredients:
300 g hazelnuts
6 eggs
250g butter
250 g sugar
100g flour
2tsp baking powder
300 g butter room temperature
500 g icing sugar
Splash of milk
Half jar (around 200 g) chocolate hazelnut spread
100 g dark chocolate
1 pack of 8 Ferrero Rocher
Method:
1. Heat the oven to 180°C and spread the hazelnuts on a baking tray.
2. Roast for about 10 minutes.
3. Meanwhile, grease and line your cake tins.
4. Once the hazelnuts are roasted, tip onto a clean tea towel and rub together until the skins fall off. This shouldn’t take long and it doesn’t matter if not every bit of skin comes off.
5. Set about 80 g aside and blitz the rest in a food processor until they are finely ground. Once ground, mix with the flour in a bowl.
6. To make the cake batter, whisk together the butter and sugar until smooth.
7. Add the eggs, one at a time with a spoonful of the flour mixture.
8. Once all the eggs are added, fold in the rest of the hazelnut/flour mixture and baking powder.
9. Separate into your baking tins and bake for 20 mins, or until the cakes are golden brown and a fork comes out clean when put into the centre. When ready, set on a baking rack to cool.
10. While the cake is baking, make the buttercream by whipping the butter until smooth.
11. Gradually add the icing sugar until light and fluffy.
12. Add the chocolate spread and whisk, adding a little milk until you have a very light, whipped consistency.
13. Crush the 80 g of hazelnuts you set aside earlier and melt your dark chocolate.
14. When the cakes are cool, spread a generous amount of buttercream on top and sprinkle a quarter of the crushed hazelnuts. Repeat for the next layer.
15. Once your top layer is on, cover in a generous layer of buttercream. If you want to make patterned sides, do this now.
16. Drip your dark chocolate around the side of the cake and use a piping bag to pipe rosettes with any leftover buttercream.
17. Add the remainder of the chopped hazelnuts in the centre, and around the bottom of the cake and top each of the rosettes with a Ferrero Rocher.
18. Serve up and enjoy!
Spread the hazelnuts on a baking tray and roast
Place on a clean tea towel and rub until the skins peel off
Mix the ground hazelnuts in a bowl with flour
Mix together the butter and sugar
Add eggs, one at a time with a little of the flour mixture
Fold in the remaining flour and baking powder
Whip the butter before adding the icing sugar, a little at a time
Add the hazelnut spread and milk
Add a generous layer of buttercream and crushed hazelnuts between each layer
Coat the cake in buttercream
Drip dark chocolate around the sides of the cake and top with buttercream rosettes, Ferrero Rocher and any leftover hazelnuts.
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