Pour the chocolate ganache over the cake and use a spatula to carefully push the ganache around the edges of the cake until a drip design forms.

Cool the melted chocolate before adding it to the chocolate frosting! This step is a must, if the melted chocolate will be hot, it will melt the butter and the chocolate frosting will be ruined. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt until they're evenly distributed.

QUALITY & SUSTAINABILITY

First, start out by whisking the eggs and sugar together until they triple in volume. You’ll have a really fluffy mixture when it’s done. This will be used to make the cake. If you’re making them more than one day in advance, you’ll want to freeze them. Place the plastic wrapped layers in a freezer bag, removing the excess air, and freeze on a flat surface. Pastry cream is the most delicious, silky custard-like cooked cream filling used in many types of dessert, like mousse cakes or filling cream puffs, etc. For the mousseline cream, you will have to make a pastry cream first, then wait until it sets, then whip it up with Nutella and butter.

Remove the cake from the freezer frost it with more frosting (making sure that you save some for the dollops) and place it in the freezer for another 10 minutes to set. As I mentioned before, this is just a simple chocolate cake. I actually just scaled up my 6 inch chocolate cake recipe to make three 8 inch layers. You can make a 6 inch Ferrero Rocher cake using that recipe as well but you’ll have some leftover filling. add the oil and beat at full speed for another 1-2 minutes Ingredients: Add in chocolate (finely chopped or in chocolate chips format), and mix with aRubber spatulauntil completely incorporated. It is worth adding the chocolate in 3 stages and mixing well after each addition.

Return the nuts with the sugar to the food processor and pulse until there are no more large chunks. OK, let me make the situation a little clearer! If you have already read some of my chocolate posts, you know that during the preparation of anything with chocolate (for instance), two big dangers lurk in my kitchen: my little son who loves different truffles more because of playing with them than eating, and my husband, who is a real Tasmanian Devil when something with chocolate is in front of him. The Ferrero Rocher cake is one of my favorite creations. Yes, it’s a cake, but it so closely resembles my favorite candy! It’s a perfect birthday treat or something to bake when you’re craving those chocolate flavored hazelnuts. Cupcake liners should be about 2/3 full. First add about 1 tablespoon of the batter, then place unwrapped (frozen) Ferrero Rocher in each cup and add remaining batter. Cardamom cake - This easy Cardamom cake with coffee glaze is an unforgettable flavor and texture combination, and can be a great addition to your holiday baking list. Definitely a must-make tea cake during Fall and Winter, but might just become your favorite Bundt cake all year round! Recipe in here Join my Ferrero Rocher inspired Paris-Brest dessert Online Baking Class

Cut hole for filling: Using the end of a medium sized piping tip, twist it into the middle of each cupcake about ⅓ deep to cut out a small hole. Fill each cupcake with Nutella or hazelnut spread.

Ferrero Rocher Cupcakes

If you are a fan of Ferrero rocher candy, you will fall in love with this cake! This cake is Ferrero rocher chocolate in cake form. Don’t skip the coffee in the cake, you can’t taste the coffee, it simply enhances the chocolate flavor.