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 (I also spotted the cake at Ellie’s site, Almost Bourdain), using the same recipe, have completely different results?
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)
Serves 12
- 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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Tags: cake, cakes, chocolate, chocolate cake, chocolate dessert, chocolate frosting, dessert, individual desserts, mini cakes, quick desserts, small cakes, white chocolate
Posted in Baking & Pastry, Baking Mise en Place, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes
Comments (31)
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October 29th, 2010 at 3:17 pm
This looks amazing! What a pretty cake.
October 29th, 2010 at 3:30 pm
the cake looks gorgeous!
October 29th, 2010 at 3:36 pm
Thank you Lauren I tried but Elin’s was so beautiful, just like black glass.
October 29th, 2010 at 11:13 pm
[...] This post was mentioned on Twitter by elena cestafe, Grace Langlois. Grace Langlois said: New Blog Post – Ferrero Rock White and Dark Chocolate Cake http://su.pr/2BIAJ9 #sweets #dessert #chocolate #fbz [...]
October 30th, 2010 at 10:17 am
I can`t stop looking at this delicious cake!
have a nice time,
Paula
October 30th, 2010 at 5:39 pm
Oh my god!! That cake is gorgeous, you’ve made me crave some right away!!
October 30th, 2010 at 5:47 pm
Ohhhhh…it’s so beautiful!!
October 31st, 2010 at 12:42 am
Amazing cake! Can I use all-purpose flour instead of self-rising? Please say yes so I can make it tomorrow morning
October 31st, 2010 at 6:07 am
Hey Monica, this is the first time I’ve tried the recipe but I am assuming the cake will not rise as well. I just searched the net because I remember coming across a recipe for self rising flour, here it is 4 cups all purpose flour + 2 teaspoons salt + 2 teaspoons baking powder, mix together well and use in any recipe calling for self-rising flour. Let me know how it goes.
October 31st, 2010 at 8:51 am
This looks heavenly!
October 31st, 2010 at 12:45 pm
Are you kidding? this cake looks so pretty! I am definitely bookmarking this for future reference!
October 31st, 2010 at 6:32 pm
That’s so sweet, thank you! The taste was wonderful, it just didn’t quite look as beautiful as the others.
October 31st, 2010 at 7:01 pm
What a gorgeous cake! I will certainly check out the other versions, but I think yours looks fantastic.
November 1st, 2010 at 6:47 am
Thank you
November 1st, 2010 at 9:05 am
Lovely. I want!
November 1st, 2010 at 12:23 pm
Your cake is absolutely GORGEOUS! The ganache looks wonderful! Don’t be too hard on yourself, you’re incredibly talented.
I used to love Ferrero Rocher before I was allergic to hazelnuts!
November 1st, 2010 at 2:08 pm
Thanks Lindsey! I don’t know what I’d do if I was allergic to hazelnuts, they are one of my favourites.
November 1st, 2010 at 2:08 pm
Great, I’ll put the coffee on, when are you coming over for a slice?
November 1st, 2010 at 2:24 pm
Wow, I would be so impressed to see a cake like this! You really went all out.
November 1st, 2010 at 11:27 pm
looks delicious
November 2nd, 2010 at 6:33 am
Thank you so much Evan.
November 3rd, 2010 at 9:48 am
How do you do it? This cake looks delicious. You’ve taken such a complicated recipe and made it look actually do-able! That is an art in and of itself. Hmmm, I wonder if I could make these cake vegan…
November 5th, 2010 at 9:48 pm
Very impressive.
December 20th, 2010 at 1:34 am
Do you have to use coffee. I don’t eat or drink coffee so i am wondering if it is a necessity to use it.
December 20th, 2010 at 9:19 am
Lauren the coffee isn’t necessary, you could just add water or if you have hot cocoa mix; add some to the water for extra flavour. I hope you enjoy the cake as much as we did!
November 20th, 2011 at 5:46 am
hi grace…your recipes r fantabulous.i’m from mauritius and i just luv baking.will try all ur recipes
thxs and keep posting new recipes..will try 2 open a bakery with all ur recipes soon 
November 20th, 2011 at 2:04 pm
oops I am just getting this comment. I will do a search for the flour equivalent and get back to you asap. Thank you very much!
April 25th, 2012 at 2:05 am
[...] & White Ferrero Rocher Cake From Gracessweetlife.com Original recipe here Serves: [...]
May 22nd, 2012 at 4:25 pm
Hi grace the cake is amazing but I have question the coffee used is liquid or powder
May 22nd, 2012 at 11:39 pm
Hi Nana, sorry I should have been clearer in the recipe, reading it now I can see the confusion, it’s brewed coffee, I used brewed espresso.
August 17th, 2012 at 8:10 pm
[...] via Graces Sweet Life [...]