Ferrero Rocher Cake with Nutella Frosting

January 17, 2018 Jaclyn

A rich moist chocolate cake with a Ferrero Rocher crunch filling and frosted in a decadent smooth Nutella buttercream frosting!

Ferrero Rocher Cake - A rich moist chocolate cake with a Ferrero Rocher crunch filling and frosted in a decadent smooth Nutella buttercream frosting!

Chocolate and hazelnut is one of the best flavour combinations in my opinion. I actually really love hazelnuts (even without chocolate). Give me some hazelnut gelato and I am one happy camper. Add a scope of chocolate to that and I will think I've died and done to heaven.
I grew up eating Nutella. Nutella on toast, Nutella and peanut butter sandwiches, and my personal favourite Nutella cookies.

This cake is for all you Nutella lovers out there. Or my chocolate and hazelnut fans🙋 (Same thing right?) Ever since the holidays I have been enjoying a single Ferro Roche after dinner. It has become a nightly ritual. I wanted to capture a Ferrero Rocher in cake form. The moist chocolate cake is filled with layers of vanilla buttercream and Ferrero Rocher bits. The Ferrero Rocher bits add a wonderful texture to the cake filling. The whole cake is iced in a delicious, smooth and decadent Nutella frosting.

Ferrero Rocher Cake

Ingredients

For the Cake

2 c flour

2 c sugar

3/4 c cocoa powder

2 tsp baking powder

1 tsp salt

1 c milk

2 eggs

1/2 c vegetable oil

1 tsp vanilla

3/4 c hot coffee

For the Filling

1 c butter, at room temperature

3 c icing sugar

1 tsp vanilla

1 tbsp heavy cream

1/2 c Ferrero Rocherchocolates, chopped

For the Nutella Frosting

1 c butter, at room temperature

3 c icing sugar

1/2 c - 3/4 c Nutella

Directions

Preheat oven to 350F. Grease & flour two eight inch cake pans, set aside.

In the bowl of a stand mixer, combine flour, sugar, cocoa powder, baking powder and salt. Mix until combined.

In a medium bowl, whisk together milk, eggs, vegetable oil and vanilla. Add the wet ingredients to the dry and mix on medium speed until just combined. Carefully, add the hot coffee to the batter and mix until combined.

Evenly divide the batter between the two prepared cake pans. Bake for 30 - 35 minutes or until toothpick inserted into the centre comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

To make the filling, in the bowl of a stand mixer, fitted with a paddle attachment beat the butter on medium-high speed until light and fluffy. Beat in the icing sugar until light and fluffy. Beat in the vanilla and heavy cream. Stir in the Ferrero Rocher Chocolates.

To make the Nutella Frosting, in in the bowl of a stand mixer, fitted with a paddle attachment beat the butter on medium-high speed until light and fluffy. Beat in the Nutella until just combined.

Assembling the Cake - If desired, torte each cake layer, so you have a total of 4 cake layers. Use a dab of frosting to adhere the bottom cake layer to your cake board. Top cake layer with Ferrero Rocher filling, place cake layer on top. Repeat with additional cake layers, ending with your final cake layer. Place filled cake in fridge for 20-30 minutes to set up before crumb coating.

Coat cake in a thin layer of Nutella frosting to create a crumb coating. Place coated cake in the fridge for 20-30 minutes to allow the crumb coat to set up.

Frost cake as desired. I used a Patterned Side Scrapper to achieve the design on the cake. I topped the cake with extra Ferrero RocherChocolates and extra frosting, using a Wilton 1M tip.

Featured

Apple Pie Cheesecake

October 25, 2017 Jaclyn

When apple pie meets cheesecake you get this decadent dessert. Why choose one when you can have both?

I warned you the apple recipes were coming. I know you shouldn't play favourites but you guys if you make one thing from this blog let it be this. Seriously I think it is one of the best things I have ever made. A pain to photograph - oh why can't everything I make be as photogenic as a cupcake? But seriously delicious. Everyone who was lucky enough to try this delicious masterpiece commented even days after the fact that it was the best cheesecake they've ever had. It is that good. I mean when you are combining two delicious desserts - apple pie and cheesecake - its hard not to come up with something delicious.

This cheesecake is a bit of a labour of love. I love the look of a beautiful intricate lattice pie crust - but you can omit this if you are short of time or cannot be bothered. The cheesecake will still be as delicious. In order to truly capture the essence of apple pie, I used pie dough as my cheesecake crust rather than a traditional graham cracker crumb. I used a homemade pie crust but feel free to use your favourite store bought brand as well. To develop the apple pie flavour I cooked my apples slightly on the stove first before layering them with the cheesecake in the oven. Since the apples are being topped with the cheesecake mixture they won't cook the same way they do in a traditional apple pie.

Apple Pie Cheesecake

Makes: One 8 inch round cheesecake

Directions

In a medium bowl toss together all of the ingredients for the apple filling, except the butter. In a medium sized sauce pan over medium heat, melt the butter and add the apple filling. Simmer until the apples have softened, about 5 minutes.

In the bowl of a stand mixer, cream together cream cheese, greek yogurt and sugar until well combined. Mix in the flour and vanilla. Add the eggs one at a time, scrapping down the bowl after each addition.

Preheat oven to 325F. Roll out your pie crust into a circle approximately 11 inches in diameter. Press into the bottom of of a spring form pan with 1-2 inches of crust coming up onto the sides of the spring form pan. Spread half of your apple filling mixture on top of the crust. Pour the cream cheese cake filling on top. Bake for an hour to an hour and 10 minutes or until cheese cake is set.

Allow cheesecake to cool. Top with the remainder of your apple filling mixture and decorate with a lattice pie crust top if desired.

To make the lattice crust - create crust design as desired and bake according to directions based on the crust recipe you've used or until golden brown. Place on top of cheese cake after baking.

Ingredients

For the Apple Filling:

8 medium apples, peeled and sliced

1/2 c sugar

1/2 c brown sugar

2 tsp cinnamon

2 tbsp flour

2 tbsp lemon juice

1/4 c butter

For the cheese cake:

Single pie crust, double if you'd like to create decorations

2 1/2packages (625g) of cream cheese, softened

1/2 c greek yogurt

1/2 c sugar

1 tbsp flour

1 tsp vanilla

3 eggs, at room temperature

Featured

Apple Cinnamon Cupcakes with Cream Cheese Frosting

Carrot Cake with Goat Cheese Frosting

April 12, 2017 Jaclyn

These adorable mini olive oil carrot cakes with goat cheese frosting are rich, decadent and full of flavour!

Carrot cake should be rich, decadent and moist. One bite should make you forget that carrots are a vegetable and considered healthy. Cake even carrot cake is meant to be an indulgence not just some coverup for eating your vegetables. This carrot cake delivers on that promise. It is decadent and full of flavour.

Olive Oil Carrot Cake

To be perfectly honest I was a bit nervous using olive oil in this cake. I wasn't sure how it would turn out. I have never experimented with olive oil in a cake before always thinking its flavour would be too strong and over powering. Using olive oil in the batter rather than a canola or vegetable oil creates a delicious depth of flavour. I love the unique flavours that it brought to this carrot cake and I cannot wait to experiment more with olive oil in sweet desserts.

Goat Cheese Frosting

Since I was already playing with typically savoury flavours of carrot and olive oil I decided to take it one step further and not just use a typical cream cheese frosting. This goat cheese frosting is deliciously tart and silky smooth! I encourage you to try it even it feels a little bit outside of your comfort zone. If you are in a pinch you can always use this cream cheese frosting. The combination of the goat cheese frosting with the olive oil carrot cake takes this carrot cake up a notch from your typical carrot cake.

Olive Oil Carrot Cake

Makes: One 6 inch layered cake or 8-10 mini cakes

Ingredients

2 c AP flour

2 c carrots, shredded

1 tsp baking soda

2 tsp baking powder

1 tsp salt

1 tsp cinnamon

1.5 c brown sugar

1/2 c white sugar

1 c olive oil

4 eggs

1 tsp vanilla

Directions

Pre-heat oven to 350F. For 6 inch cakes - grease and flour two 6 inch cake pans. For mini cakes - line a sheet pan with parchment paper and grease

In a medium size bowl, combine flour, carrots, baking soda, baking powder, salt and cinnamon. In a large bowl, whisk together brown sugar, white sugar, and olive oil. Whisk in eggs one at a time. Whisk in vanilla. Fold your dry ingredients into your wet until just combined.

For 6 inch cake, split batter evenly between the two pans. Bake for 55-60 minutes or until toothpick inserted into the centre comes out clean. For mini cakes - spread the batter out evenly on the sheet pan. Bake for 15-20 minutes or until golden brown and toothpick inserted into centre comes out clean

All cakes to cool completely on wire rack before frosting. For the mini cakes use a 3 inch round cookie cutter to cut out cake layers