Ferrero Rocher chocolate cake

Ferrero Rocher chocolate cake

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  • 6-8
  • Easy
  • 25 minutes
  • 50 Minutes

Ingredients

  • 650 g Woolworths Easy To Bake Chocolate Cake Mix
  • 2 large free-range eggs
  • ½ cup oil
  • ¾ cup milk
  • 1 cup hot water
  • For the hazelnut icing:
  • 280 g Woolworths chocolate icing mix
  • 120 g butter, softened
  • 2 T milk
  • 100 g blanched hazelnuts, roughly chopped
  • For the mirror glaze:
  • 2½ T water, plus ⅔ cup
  • 4 t gelatine powder
  • 100 g cocoa powder
  • ⅔ cup cream
  • 280 g caster sugar
  • To decorate:
  • 100 g blanched hazelnuts, roughly chopped
  • chocolate shavings
  • Ferrero Rocher chocolates

Cooking Instructions

1. Prepare the cake batter according to package instructions. Divide between 2 greased and lined 16 cm springform cake tins, then bake for 50 minutes or until a skewer comes out clean.

2. Allow to cool in the tins for 10 minutes, then turn out onto a wire rack and cool for 30 minutes. Turn the cakes over and trim the tops to create a flat surface.

3. Prepare the icing according to package instructions. Place one cake layer on a wire rack and ice the top. Sprinkle over the chopped hazelnuts. Place the second layer onto the icing. Ice the top and sides of the cake, ensuring you have a smooth, flat finish. Chill until ready to use.

4. To make the mirror glaze, place 2½ T water in a small bowl, sprinkle over the gelatine and allow to stand for 5 minutes, or until it becomes rubbery. Place the cocoa and ⅔ cup water into a small saucepan and stir until the cocoa has dissolved and the mixture is smooth. Add a splash of cream to loosen the mixture, then gently stir in the remaining cream and sugar. Do not stir too much or use a whisk as this will create air bubbles. Place on the stove over a medium heat and remove the moment it comes to a boil. Add the gelatine and gently stir until dissolved.

5. Strain the glaze into a shallow bowl using a small strainer. Do not strain from a height to prevent bubbles from forming. Place a sheet of clingwrap directly onto the glaze and allow to stand for 2 hours or until the temperature reaches 30ºC. Strain into a jug.

6. Place the cake on a wire rack with a baking tray underneath it, then pour the glaze over the cake. Decorate the base of the cake with the chopped hazelnuts, then move the cake to a serving plate with a palette knife as the glaze will set within 10 minutes. Top with chocolate shavings and Ferrero Rocher.

Photography: Jan Ras
ProductionBrita du Plessis
Food assistantJosh van Zyl

Find more cake recipes here.

No celebration is complete without cake and an impressive offering of Ferrero Rocher chocolates. With its iconic golden wrapper, Ferrero Rocher offers a unique taste experience of contrasting layers. Each Ferrero Rocher chocolate exhibits the beauty of gold, care, and infinite attention to quality ingredients.

Shop at Woolworths.

Brita Du Plessis Recipe by: Brita Du Plessis
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