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Cost
$ $ $ $ $
Difficulty
• • • •
Time
8h00

Your favourite chocolate now in cake form!
Complete with a wafer and chocolate centre, this cake is ferrero rocher in cake form! It is all you need in your life.

Posted by Connie Z. from Vancouver, British Columbia, Canada • Published See Connie Z.'s 7 projects »
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  • Step 1

    Whipped Gianduja Ganache
    Place chopped chocolate into a bowl
    Heat heavy cream in microwave until simmering
    Pour over chopped chocolate and stir until chocolate is melted
    Place in refrigerator until cold and set
    Whip on low-med speed until lighter in colour and soft peaks DO NOT OVERWHIP

  • Step 2

    Put it together

    Chocolate Cake
    Preheat oven to 350°F. Grease 4 8-inch round baking pans
    Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin)
    Pour batter evenly into prepared pans.
    Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean

  • Step 3

    Gianduja Swiss Meringue Buttercream
    Whisk together egg whites, sugar, and salt in a CLEAN stand mixer bowl
    Place over simmering water and whisk continuously until sugar is melted
    Using whisk attachment, whip egg white mixture on med-high speed until mixture cooled and stiff peaks are formed
    Slowly add butter in, a little bit at a time and whip until incorporated
    Switch to flat beater attachment, beat in vanilla extract
    Beat in melted Gianduja chocolate until incorporated

  • Step 4

    Gianduja Ganache (for coating)
    Place chopped chocolate into a bowl
    Heat heavy cream in microwave until simmering
    Pour over chopped chocolate and stir until chocolate is melted
    Set on counter until cool
    Assembly
    Cut off any peaks/domes on the cake to get even and flat cake layers
    Place 1 layer of cake on a cake board/pedestal
    Using some buttercream as adherence, place 1st wafer layer on top
    Pipe a ring of buttercream on the perimeter of the wafer, fill the center with whipped ganache, sprinkle whole hazelnuts
    Place 2nd layer of cake on top
    Pipe a ring of buttercream on the perimeter of the wafer, fill the center with whipped ganache
    Place 3rd layer of cake on top
    Using some buttercream as adherence, place 2nd wafer layer on top
    Pipe a ring of buttercream on the perimeter of the wafer, fill the center with whipped ganache, sprinkle whole hazelnuts
    Place 4th and final layer of cake on top
    Crumb coat entire cake
    Place in fridge to set for 30 minutes
    Cover cake with the rest of the buttercream as evenly as possible
    Pour ganache coating on top of the cake let it drip off the sides
    Gently pat chopped hazelnuts into the bottom half of the cake
    Top with unwrapped ferrero rocher on top

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