Ferrero Rocher White and Dark Chocolate Cake Recipe (Cut into 12 slices)
Ingredients
- 175 g (6 oz) butter, soften, plus extra for greasing
- 100 g (4 oz) white chocolate
- 100 g (4 oz) dark chocolate
- 3 eggs
- 100 ml (3 1/2 fl oz) milk
- 175 g (6 oz) caster sugar
- 1 tsp baking powder
- 200 g (8 oz) self-raising flour
- 2 tbsp very strong coffee
- 1 tsp vanilla extract
For the ganache and to decorate:
- 285 ml double cream
- 200 g (8 oz) dark chocolate (70% cocoa)
- 50 g (2 oz) white chocolate, melted
- 12 x Ferrero Rochers or (I use 6 x Ferrero Rondnoirs and 6 x Ferrero Gardens)
* Ferrero Rondnoir - Crisp dark chocolate (30%) covered specialty, with a smooth filling and a dark chocolate (10.5%) centre.
* Ferrero Garden - Coconut (21%) covered wafer specialty with an almond (5%) filling.
Method
- Heat oven to 180C / 350F. Butter and bottom-line 2 x 20 cm cake tins.
- For the cake, break the white and dark chocolate into two small bowls, then melt in the microwave on High for 1 minute or over a pan of simmering water.
- Put everything else, except the coffee and vanilla, into a large bowl, then beat until creamy.
- Divide the mixture in two, then add the coffee and melted dark chocolate to one bowl, and the vanilla and melted white chocolate to the other.
- Stir until mixed through, then tip into the tins.
- Bake for 20-25 minutes until rise and slightly shrunk from the sides of the tins.
- Cool in the tins for a few minutes, then turn onto a wire rack.
- For the ganache, heat the cream in a pan, then break the dark chocolate into a large bowl. once the cream is just boiling, pour it onto the chocolate, then leave for 5 minutes.
- Stir until smooth, then leave until thickened and cool.
- Split the cakes in two across the middle (a bread knife works well), layer up the pieces, alternating white and dark layers, and sandwiching, then topping them with the ganache.
- To decorate, spoon the melted white chocolate into a piping bag with a fine nozzle (or use a sandwich bag and snip off the end instead).
- Zig- zag the white chocolate over the cake, then finish with placing 12 Ferrero Rocher chocolates.
- Serve on its own or for dessert with pouring cream.
Note: Best eaten on the day, but keeps in airtight container for up to 3 days.