a Ventray Stand Mixer

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Ferrero Rocher Holiday Chocolate Cake

This hazelnut chocolate cake is to die for, layered sponge cake sandwich with Nutella butter cream and some wafers for the extra crunch. This cake will be the show stopper at any Holiday Dinner Gathering and Family dinner parties

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Ingredients

  1. 7 large free range eggs, room temperature
  2. ½ cup granulated sugar
  3. 2 cups finely ground hazelnuts or hazelnut flour
  4. 3 tbsp all purpose flour
  5. 3 tbsp cocoa powder
  6. 3 tsp baking powder
  7. ¼ cup wafers crushed
  1. Nutella Buttercream
  1. 10 Ferrero Rocher Chocolates
  2. ¾ cup hazelnuts, chopped
  3. ¾ cups wafers crushed

Equipments

  1. 8-inch baking pan
  2. baking sheet

Directions

  1. sift flour, cocoa, baking powder into Ventray Standmixer bowl, stir in hazelnut flour
  2. beat in eggs on high speed until frothy; gradually add in sugar and continue blending until volume tripped
  3. carefully fold dry ingredients into the egg mixture in 3 additions
  4. divide batter evenly between two baking pan
  5. Split each cake sponge into 2 even layers (4 layers in total)
  6. place a small dab of frosting onto the center of your cake board to hold the cake in place
  7. Put the 1st layer of the cake onto the cake board, top with ¼ of the frosting and spread evenly; add crushed wafers; repeat this step until all layers are stacked up
  8. Place cake on turn table, using a spatula cover the cake with frosting
  9. pipe stars or flowers on the top of the cake, place Ferrero Rocher chocolate on top of the pipped décor
  10. sprinkle hazelnut and wafer pieces as you like

Oven Directions

  1. Preheat oven to 350F, line two 8-inch round pans with baking sheet , flour and dust the side of the non-stick pan
  2. bake for about 45 minutes or until toothpick comes out clean when after inserted in the center of the cake
  3. remove the cake from oven and leave it on rack to cool before decorating; you can also refrigerate the cake sponge and assemble the cake at a later time

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