Well that most definitely was a whirl wind Christmas! All the planning and the excitement and its over so quickly. We have just finished off the last of the Christmas Ham in the Ryan House, and as for the Turkey, the turkey never made it to the oven!! Huge disaster it still hadn’t defrosted by Christmas Morning, so ended up in the bin, lucky enough I had an emergency chicken in the fridge, the kids never noticed the difference.
Even with all the boxes of biscuits and half eaten tubs of Roses and Quality Street left, I still couldn’t finish the year off without making my Ferrero Rocher Chocolate Gateaux.
It’s become a New Years Eve tradition. I’ve made a good few of them over the Christmas period but I can guarantee you there will be still be one Ferrero Cake sitting on the table to welcome in 2016 and quite a few made to hand out to neighbors and friends. The total so far for this new years welcome gift is just about to hit the 10 mark, so I figured I better do this post before I’m knee-high in Ferrero and chocolate.
It truly amazes me how much chocolate my kids can polish off in one day and never get sick of it!! I mean by the end of Boxing Day I’ve just about had enough of quality street and chocolate Kimberly to last me a life time of course that still doesn’t stop me picking at them. Every year I swear I won’t buy so much chocolate and biscuits but always end up buying more. I mean it would help if a certain Irish Supermarket didn’t sell tubs of Cadburys Roses and Hero’s for 3 euros on Christmas Eve, that’s too much temptation even for me.
Before December even began I had already stocked up on quite a few boxes of Ferrero Rocher. I’m sure the girls in the local Dealz shop must think I’m a Ferrero addict. I won’t lie to you this cake is an extremely chocolaty luxurious cake, not your every day chocolate cake but absolutely perfect for Christmas or New year. I’s filled and coated with a scrumptious chocolate ganache, it truly is Ferrero Chocolate heaven and very surprisingly not that difficult to make. For a little bit of time and effort you end up with a stunning delicious cake.
I’ve shared this recipe quite a few times on my Irish Baking Adventures Face Book page. It’s always a big hit. It’s also been featured on The Taste.ie – Ireland’s top online Foodie Magazine.
I’ve written a few recipes for The Taste over the past year, if you would like to see them, just follow the link which will bring you directly to their page
A decadent chocolate caked covered in a rich chocolate ganache, filled and topped off with Ferrero Rocher Chocolates
- 50g good quality cocoa powder
- 100g dark brown muscovado sugar
- 250 ml boiling water
- 125g soft unsalted butter
- 150 grams caster sugar
- 225g plain flour
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 2 tsp vanilla extract
- 2 large eggs
- 8 Ferrero Rocher
- 300g Dark Chocolate
- 300ml Double Cream
- 150g chopped Hazelnuts
- Edible gold dust (optional)
- Preheat the oven to 180°C/gas mark 4/350°F.
- Line the bottoms of two 20cm / 8inch round sandwich tins with baking paper and butter the sides.
- Put the cocoa and 100g dark muscovado sugar into a bowl and pour in the boiling water. Whisk , then set aside.
- Using an electric Mixer cream the butter and caster sugar together, beating well until pale and fluffy;
- Sieve the flour, baking powder and bicarb together in another bowl, drop the vanilla extract into the creamed butter and sugar – mixing all the while – then drop in 1 egg, quickly followed by a scoopful of flour mixture, then the second egg.
- Keep mixing and incorporate the rest of the dried ingredients for the cake, then finally mix and fold in the cocoa mixture, scraping its bowl well with a spatula.
- Divide the chocolate batter between the 2 prepared tins and put in the oven for about 30 minutes, or until a cake tester comes out clean.
- Take the tins out and leave them on a wire rack for 5–10 minutes, before turning the cakes out to cool.
- Chop the chocolate into small pieces.
- Heat the cream until hot but not quite boiling add the chocolate and stir well until melted.
- Let the mixture cool and leave in bowl at room temp until soft but not too thick. This could take up to 2 hours.
- Beat in a stand mixture for about 3-4 mins.
- Break up 4 of the Ferrero Rocher, remove some of the ganache from the bowl and mix in the broken Ferrero. Sandwich the cakes together with the ganache.
- Cover the top and sides of cake with more of the ganache . Press chopped hazelnuts around the sides of the cake. Put remainder of the ganache into a piping bag and pipe a few swirls on top.
- Dust with some edible gold dust (optional). Place 4 Ferrero in the centre.
- Tie a ribbon around the cake for a nice effect.
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