Ferrero Rocher Drip Cake! – Jane’s Patisserie

A scrumptious Ferrero Rocher Drip cake with 4 layers, Nutella buttercream, chocolate ganache and extra! 

Oh HELLO there… the recipe you might have all been ready for… my Ferrero Rocher Drip Cake! I made one among these a few years in the past for a pal’s birthday celebration and made the error of sharing the photograph with out the recipe, I’ve had requests weekly since aha! 

However don’t fear, I’ve ~lastly~ corrected that mistake and I’m right here with THE recipe of goals – my final Ferrero rocher drip cake. It’s layers of absolute perfection, and I’m fully and totally in love with this recipe. 

The sponges

I needed to make it possible for this cake was much like the cake I made all these years in the past, so I went with a chocolate-themed sponge. I did make one main distinction to what I made then, in addition to what I normally publish, and did 6” muffins. 

I needed to make my muffins 6” in order that the cake was taller and thinner, because it labored effectively with the concept of the cake. I used these wonderful cake tins (As I at all times do for my 6” muffins) and break up a cake combine between two of them. 

Usually, once I use an 8” base, I do a 500g combination of sponge combine, and for six” I do a 300g combine. For very best outcomes although, you must weigh your eggs in shells and match the remainder of the components (however I discover it’s not fully important). 

• Butter – I usually use baking unfold or room temp butter when baking sponges – room temp block butter is greatest in comparison with fridge chilly so that you don’t have butter lumps, however baking unfold can be utilized from fridge chilly. 
• Sugar – I take advantage of gentle brown comfortable sugar as a result of it’s one among my favorite sugars to make use of in a chocolate sponge, however you need to use caster sugar, golden caster sugar, and even darkish brown comfortable sugar if you need a deeper flavour. 
• Flour – I take advantage of self-raising flour as per regular! Nevertheless, you may make your individual by utilizing 2 stage tsp of baking powder per 150g of plain flour, whisked in earlier than utilizing within the recipe. 
• Eggs – as at all times, I take advantage of the medium-sized ones. For this recipe I take advantage of 6 medium eggs, so chances are you’ll need to use 5 giant! 
• Cocoa – I like utilizing this cocoa powder as a result of it’s bought such a wealthy chocolate flavour, however most work effectively. Attempt to keep away from sizzling chocolate powder although. 

If you bake it, barely decrease and slower is greatest to create an excellent bake. When baked, and fully cooled, you possibly can then simply break up every sponge into two to create the 4 layers. 

The buttercream

I went for a easy Nutella buttercream as Ferrero rocher is underneath the identical household as Nutella, and the chocolate hazelnut flavour is the dreamiest of dreamy combos. 

I take advantage of the identical thought of a recipe as on my Nutella cupcakes – as a result of it’s the very best. I used the buttercream to fill the cake layers, together with some chopped hazelnuts, and to crumb coat the cake. 

That is non-obligatory – however crumb coating makes issues a lot simpler. It seals within the crumbs when adorning the cake in a while. I discover it greatest to fill and crumb coat a calming cake, however it can be a frozen cake if wanted (it could possibly defrost in a while). 

The ganache

There are two forms of ganache on this cake – however they really use the identical base! You do must make them individually (which is barely annoying I do know) however it’s completely price it, I promise! 

I take advantage of the identical ganache combine as my mini egg drip cake and others like on my kinder Bueno drip cake. It makes use of a mixture of darkish chocolate, milk chocolate and double cream to create a beautiful flavour. 

For the ganache that coats the cake, you make the ganache and let it sit/chill till it reaches a peanut butter consistency. Then, you possibly can whip it with an electrical whisk for a couple of minutes to create a silky clean ganache to coat the cake with, or you possibly can preserve it darker and deeper with out whipping. It simply have to be a peanut butter consistency. 

For the ganache you drip; as soon as the cake has been coated and set, you make the drip ganache and drip it down the edges of the cake with an angled spatula or piping bag! 

The ornament 

Earlier than I did any drips, I made a decision to flick the cake with edible gold paint. That is once more, non-obligatory, however I simply find it irresistible! It’s a messy ornament to do, however a lot enjoyable. I’ve finished edible paint flicked on muffins earlier than and simply adore it. 

Due to all the weather to the cake already, for the ultimate ornament after the drip I added on the factor we are literally right here for… Ferrero rocher! How might I not?! 

Sure I do know, not a lot Ferrero rocher in right here – however there doesn’t should be. The flavours are inside and outside of this scrumptious Ferrero rocher drip cake, and it seems like an absolute present stopper. 

Ideas & methods 

I used these 6” tins for this, as I like the scale. If you wish to make an 8” model, use this recipe as a base. 

I used these metallic scrapers and angled spatulas to create the right end for the crumb coat and the ganache – together with a turntable as they make these kinds of muffins SO MUCH EASIER. 

Any questions – depart them under within the feedback!! Take pleasure in! x

Truffles

• 325 g unsalted butter (room temp)
• 325 g gentle brown comfortable sugar
• 265 g self-raising flour
• 60 g cocoa powder
• 6 medium eggs
• 1 tsp vanilla extract

Ganache

• 200 g darkish chocolate
• 150 g milk chocolate
• 300 ml double cream

Buttercream

• 300 g unsalted butter (room temp)
• 600 g icing sugar
• 100 g nutella

Ornament

• 50 g darkish chocolate
• 50 g milk chocolate
• 100 ml double cream
• gold meals paint
• 12 ferrero rocher
• 200 g chopped hazelnuts

Truffles

• Preheat your oven to 170C/150C Fan, and line two 6″ deep cake tins with parchment paper.

• Add the unsalted butter and light-weight brown sugar to a bowl, and beat till gentle and fluffy.

• Add within the self elevating flour, eggs, cocoa powder and vanilla extract and beat once more till a stunning clean cake combination is fashioned.

• Break up evenly between the 2 tins and bake within the oven for 35-45 minutes (or till a skewer comes out clear!)

• As soon as baked, depart to chill within the tin for 10 minutes, after which depart to chill absolutely on a wire rack.

Ganache

• Add the the darkish chocolate and milk chocolate to a big bowl.

• Add the cream to a pan and warmth till simply earlier than boiling level. Pour over chocolate and depart to take a seat for five minutes. As soon as sat, combine till clean (Add again to the pan if its not fairly melted).

• Go away the ganache in a bowl and stir each couple of minutes till it types a peanut butter like consistency – you are able to do this within the fridge as effectively, simply make sure that to stir it so it would not set too shortly!

• You can too whip the ganache with an electrical whisk to make it lighter and extra mousse like.

Buttercream

• Beat the unsalted butter by itself for some time in your mixer till its clean and supple.

• Add in your icing sugar a bit of at a time and beat absolutely till its gentle and fluffy.

• Add the nutella and beat once more till clean.

Ornament

• Stage the muffins off if obligatory. Break up the 2 muffins into two so you might have 4 layers in whole

• Add your first cake to a cake board or flat serving plate and safe with a small quantity of buttercream.

• Unfold some buttercream onto the primary layer, sprinkle on some chopped hazelnuts and add the second sponge. Repeat till you attain the highest layer of cake.

• Unfold some buttercream across the sides to fill within the gaps and create a crumb coat. Refrigerate the cake for no less than half-hour.
• As soon as refrigerated and the ganache is prepared, utilizing an angled spatula, slather over the chocolate ganache after which clean round utilizing a big metallic scraper.

• As soon as the ganache is on, refrigerate the muffins for an additional half-hour.

• As soon as set, flick some gold meals paint onto the edges of the cake.

• Add the the darkish chocolate, milk chocolate and double cream to a jug and soften till clean.

• Utilizing a small piping bag or spoon, drip this down the edges of the cake. High the cake with the Ferrero Rocher and remainder of the chopped hazelnuts.

ENJOY!

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J x

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