Ferrero Rocher Cake Recipe: Chocolate & Hazelnut Perfection! | Cupcake Jemma Channel
You guys asked for it – you’ve got it! Sally’s at C&D Soho to take you through every step of making this epic Crumbs & Doilies Ferrero Rocher Cake! Hazelnut and Chocolate Sponge layers, Hazelnut Buttercream, Chocolate Ganache, Ganache Drip, Meringue Kisses… The Ferrero Cake has ’em all, and of course if you’re pushed for time you can always go for one type of sponge or one type of icing, but we’d recommend setting aside a day (or two!) and giving this bad boy a go – it’s soooo worth it!
We can’t thank you enough for your continued support this year. It’s such a pleasure for us to bring you recipes every week and when we see you guys baking along at home it fills our hearts with warm fuzzy feelings. We are super excited to bring even MORE recipes and videos in the new year.
Massive love from
Jemma, Sam, Sally and all at Crumbs and Doilies xxx
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Before you bake…..This is an EPIC cake so you can spread the load over 2 days. Letting cake sponge rest for a day is actually recommended as it allows time for the sponge to relax so you can make these and/or the icings on day 1. Here are the quantities for the size in the video as well as a smaller version that you can bake in 7″ pans.
8″ CAKE (9″ tins)
HAZELNUT SPONGE
315g Caster Sugar
205g Soft Unsalted Butter
85g Vegetable or Sunflower Oil
60g Hazelnut Paste or Butter
5 Eggs
315g Self Raising Flour
3 tbsp Whole Milk
CHOCOLATE SPONGE
3 Eggs
225g Buttermilk
225ml Cold Coffee
195ml Vegetable or Sunflower Oil
325g Plain Flour
60g Cocoa Powder
1 tsp Bicarb
1/2 tsp Salt
345g Caster Sugar
HAZELNUT BUTTERCREAM
375g Soft Unsalted Butter
675g Icing Sugar
2 tbsp Hazelnut Paste or Butter
2-4 tbsp Whole Milk (to achieve the consistency)
1/4 tsp Salt
GANACHE FOR ICING
200g Chocolate (I like 50% but 70% also fine)
100g Unsalted Butter
100g Double Cream
GANACHE FOR DRIPPING
80g Dark Chocolate
80g Double Cream
DECORATION
French Meringue Recipe: s
Melted Chocolate
Chopped Roasted Hazelnuts
6″ CAKE (7″ tins)
HAZELNUT SPONGE
190g Caster Sugar
125g Soft Unsalted Butter
50g Vegetable or Sunflower Oil
40g Hazelnut Paste or Butter
3 Eggs
190g Self Raising Flour
2 tbsp Whole Milk
CHOCOLATE SPONGE
2 Eggs
150g Buttermilk
150ml Cold Coffee
135ml Vegetable or Sunflower Oil
220g Plain Flour
40g Cocoa Powder
1/2 tsp Bicarb
1/4 tsp Salt
230g Caster Sugar
HAZELNUT BUTTERCREAM
280g Soft Unsalted Butter
500g Icing Sugar
1.5 tbsp Hazelnut Paste or Butter
1-3 tbsp Whole Milk (to achieve the consistency)
Pinch of Salt
GANACHE FOR ICING
200g Chocolate (I like 50% but 70% also fine)
100g Unsalted Butter
100g Double Cream
GANACHE FOR DRIPPING
60g Dark Chocolate
60g Double Cream
DECORATION
French Meringue Recipe: s
Melted Chocolate
Chopped Roasted Hazelnuts
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Recipe Video:
