Posted on Friday, 29th October 2010 by Grace Massa Langlois
Oh no, not another cake (I know that’s what you’re thinking) but I just couldn’t resist this Ferrero Rocher® White and Dark Chocolate Cake. It was far too tempting! Ferrero Rocher® happens to be one of my favourite chocolates of all time and when I am feeling a little blue I am known to indulge in one or two (okay maybe a few).
I’ve had one of those weeks (you know the kind) and I needed an extra special treat to lift the spirits. I spotted this Ferrero Rocher® White and Dark Chocolate Cake at the beginning of the week when I was visiting Elin (elinluvdelights).
I apologize Elin; I did not do the cake justice! (I am going to chalk it up to a bad week). You must take a peek at Elin’s cake; the dark chocolate ganache was magnificent, so smooth and glossy and her layers were perfect!
Isn’t it amazing? How can three people, using the same recipe, have completely different results? (I also spotted the cake at Almost Bourdain.)
I strayed just a bit from the recipe. I brushed just a tad of Frangelico® on the cake layers (not that it needed it because the cake was very moist) and I also added a tablespoon of the liqueur in the dark chocolate ganache to give the flavours a little hazelnut boost.
If you’re looking for a gourmet chocolate cake for yourself (right Elin?) or for someone special or you need a little pick me up, this Ferrero Rocher® White and Dark Chocolate Cake is truly a winner.
Ferrero Rocher® White and Dark Chocolate Cake
- White and Dark Chocolate Cake
- Frangelico® Dark Chocolate Ganache
- To Decorate – White Chocolate, Ferrero Garden® and Ferrero Rondnoir®
Frangelico® Dark Chocolate Ganache
- 285 ml (9.6 ounces) heavy cream (35%)
- 200 g (8 ounces) dark chocolate (70% cocoa), coarsely chopped
- 1 tablespoon Frangelico® (optional)
- Place the chocolate in a medium-sized, heatproof bowl.
- Bring the cream just to a boil in a small saucepan set over low-medium heat.
- Pour the cream over the chocolate and let stand, without stirring for 5 minutes or until the chocolate begins to melt.
- Using a medium-size spatula, gently stir the chocolate and cream until completely combined; begin stirring near the centre and slowly work your way toward the edge of the bowl, pulling in as much as possible, until the mixture is smooth.
- Add the Frangelico® (if using) and stir to combine.
- Let stand until cool and thickened.
White and Dark Chocolate Cake
(From Jane Hornby, BBC Good Food)
- 175 g (6 ounces) butter, softened, plus extra for greasing
- 100 g (4 ounces) white chocolate, coarsely chopped
- 100 g (4 ounces) dark chocolate (70% cocoa), coarsely chopped
- 3 eggs
- 100 ml (3 1/2 ounces) whole milk
- 175 g (6 ounces) caster (superfine) sugar
- 1 teaspoon baking powder, sifted
- 200 g (8 ounces) self-rising flour, sifted
- 2 tablespoons very strong brewed coffee
- 1 teaspoon vanilla extract
- Heat oven to 160° C (325° F). Butter and line with non-stick baking paper, 2 X 20 cm (8 inch) round baking tins; set aside.
- Place the white chocolate in a heatproof bowl, set over a saucepan of just simmering water, and stir with a spatula until melted and smooth, set aside. Repeat with the dark chocolate.
- In the bowl of a stand mixer fitted with the paddle attachment at medium speed, mix together the butter, eggs, milk, caster sugar, baking powder and flour and beat until creamy.
- Divide the batter into two separate bowls.
- Add the coffee to the melted dark chocolate and stir to combine. Add the vanilla to the white chocolate and stir to combine.
- Add the dark chocolate mixture to one of the bowls of batter and stir to combine. Pour the batter into one of the prepared baking tins.
- Add the white chocolate mixture to the remaining bowl of batter and stir to combine. Pour the batter into the remaining baking tin.
- Bake for 20 to 25 minutes or until a cake tester inserted in the centre of the cake comes out clean.
To Assemble and Decorate
- 50 g white chocolate, melted
- 5 – 6 Ferrero Garden®
- 5 – 6 Ferrero Rondnoir®
- Using a large bread knife, slice the cooled cakes in half horizontally.
- Transfer one of the dark chocolate cake layers to a plate (cut side up). Using an offset spatula spread a layer of the dark chocolate ganache on top of the cake. Lay one of the white chocolate cake layers on top of the dark chocolate ganache (press down gently) and spread a layer of dark chocolate ganache. Repeat with another layer of dark chocolate cake and dark chocolate ganache. Place the final layer of white chocolate cake, cut side down (press down gently). Frost the top and sides of the cake with the remaining dark chocolate ganache.
- Spoon the melted white chocolate into a piping bag fitted with a fine nozzle (or use a sandwich bag and snip off the end instead). Pipe the white chocolate in a zigzag motion over the cake.
- To finish the cake, garnish with Ferrero Garden® and Ferrero Rondnoir®.
- Slice and serve.
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Posted in Baking & Pastry, Baking Mise en Place, Basics, Cakes & Cheesecakes, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes, Ricette di Base, Torte