Ferrero Rocher Cake 
Indulge in this luscious Ferrero Rocher Cake that’s a chocolate lover’s dream!
Ingredients:
– 4 eggs
– 1 cup granulated sugar
– 1 cup milk
– 1/2 cup vegetable oil
– 2 tablespoons cocoa powder
– 1 packet vanilla extract
– 1 packet baking powder
– 2 cups flour
– 1 liter milk
– 1 cup granulated sugar
– 3 tablespoons flour
– 2 tablespoons cornstarch
– 2 tablespoons cocoa powder
– 1 packet vanilla
– 1 tablespoon butter
– 1 packet cream (200 ml)
– 1 cup coarsely chopped hazelnuts
– 6–8 Ferrero Rocher chocolates (chopped)
– 200 ml liquid cream
– 160 g dark chocolate
Directions:
1. Cake: In a mixing bowl, beat the eggs and sugar until fluffy. Add the milk and vegetable oil, stirring until combined. Mix in the cocoa, vanilla extract, and baking powder. Sift in the flour and mix well. Pour the batter into a greased 26 cm pan and bake in a preheated oven at 170°C for about 35–40 minutes. Once baked and cooled, slice the cake into 2 or 3 layers.
2. Cream: In a saucepan, combine the milk, sugar, flour, cornstarch, and cocoa. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in vanilla and butter. Let it cool, then mix in the cream using a mixer until fluffy.
3. Ganache: In another saucepan, heat the liquid cream (do not let it boil). Add the dark chocolate and stir until fully melted and smooth.
4. Assembling the Cake: Spread a layer of cream on the first layer of cake, then sprinkle with chopped hazelnuts and Ferrero Rocher pieces. Repeat for the remaining layers, then cover the top and sides with ganache.
5. Decoration: Finish by decorating with additional Ferrero Rocher chocolates, chopped hazelnuts, or grated chocolate. Chill in the refrigerator for at least 3–4 hours before serving to let those flavors meld together beautifully!
Enjoy every heavenly bite!
Indulge in this luscious Ferrero Rocher Cake that’s a chocolate lover’s dream!
Ingredients:
– 4 eggs
– 1 cup granulated sugar
– 1 cup milk
– 1/2 cup vegetable oil
– 2 tablespoons cocoa powder
– 1 packet vanilla extract
– 1 packet baking powder
– 2 cups flour
– 1 liter milk
– 1 cup granulated sugar
– 3 tablespoons flour
– 2 tablespoons cornstarch
– 2 tablespoons cocoa powder
– 1 packet vanilla
– 1 tablespoon butter
– 1 packet cream (200 ml)
– 1 cup coarsely chopped hazelnuts
– 6–8 Ferrero Rocher chocolates (chopped)
– 200 ml liquid cream
– 160 g dark chocolate
Directions:
1. Cake: In a mixing bowl, beat the eggs and sugar until fluffy. Add the milk and vegetable oil, stirring until combined. Mix in the cocoa, vanilla extract, and baking powder. Sift in the flour and mix well. Pour the batter into a greased 26 cm pan and bake in a preheated oven at 170°C for about 35–40 minutes. Once baked and cooled, slice the cake into 2 or 3 layers.
2. Cream: In a saucepan, combine the milk, sugar, flour, cornstarch, and cocoa. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in vanilla and butter. Let it cool, then mix in the cream using a mixer until fluffy.
3. Ganache: In another saucepan, heat the liquid cream (do not let it boil). Add the dark chocolate and stir until fully melted and smooth.
4. Assembling the Cake: Spread a layer of cream on the first layer of cake, then sprinkle with chopped hazelnuts and Ferrero Rocher pieces. Repeat for the remaining layers, then cover the top and sides with ganache.
5. Decoration: Finish by decorating with additional Ferrero Rocher chocolates, chopped hazelnuts, or grated chocolate. Chill in the refrigerator for at least 3–4 hours before serving to let those flavors meld together beautifully!
Enjoy every heavenly bite!
