Ferrero Rocher Cake with Nutella Frosting

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

 
Ferrero Rocher Cake - 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!

Cinnamon Swirl Bundt Cake

A delicious moist bundt cake with swirls of cinnamon sugar and topped with a delightful cinnamon crumble 

Cinnamon Swirl Bundt Cake 

Hello 2018! I am so excited for the New Year! I took some time over this past week to think about all the different things I want to accomplish. Recipes I want to make. Tutorials I'd like to share. I am really excited to bring more delicious content to By Jaclyn this year. I am also hoping to increase the number of videos I share here, so you can really get a feel for different recipes and tutorials. 

Okay, lets talk about this cinnamon swirl bundt cake. You have to admit that it is a beautiful looking bundt cake. The swirl of cinnamon and sugar adds beautiful visual interest and a punch of flavour.  While the cinnamon crumble adds a wonderful crunchy texture to the cake. This cinnamon swirl cake is the perfect coffee cake. 

Cinnamon Swirl Bundt Cake with Cinnamon Crumble Topping

Cinnamon Swirl Bundt Cake

Ingredients

Filling 

1/2 c brown sugar 

2 tsp cinnamon

Bundt Cake 

2 c flour 

1/2 tsp salt 

1.5 tsp baking powder 

1 tsp cinnamon

1/2 c butter, at room temperature 

1 c sugar 

2 eggs 

1/2 c milk 

1 tsp vanilla

1/2 c sour cream 

crumble 

1/2 c butter, melted 

1 c flour 

1 c brown sugar 

2 tsp cinnamon 

Directions

For the cinnamon filling: In a small bowl mix together brown sugar and cinnamon for the filling. Set aside.

For the Cake: Pre-heat oven to 350F. Grease a bundt cake pan, set aside. In a medium bowl, sift together flour, salt, baking powder and cinnamon.

In the bowl of a stand mixer, fixed with a paddle attachment, cream together butter and sugar until light and fluffy. Add in eggs, one at a time, scraping down the sides of the bowl after each addition. Add in vanilla. 

With the mixer on low, add in half of the flour mixture. Mix in the milk. Followed by the remaining flour mixture. Stir in the sour cream until just combined. 

For the crumble: In a bowl combine flour, brown sugar and cinnamon. Stir in melted butter. Course crumbs should form.

Fill your bundt pan with half of the cake batter. Layer the cinnamon filling on top. Top filling with remaining batter. Add cinnamon crumble on top.  Bake for 40-45 mins or until toothpick comes out clean.

 
Cinnamon Swirl Bundt Cake with a crunchy cinnamon crumble 

Orange Chocolate Panettone

Panettone is a delicious Italian holiday tradition. This panettone had a wonderful orange citrus flavour and is studded with chocolate. Panettone makes a delightful gift and an even better french toast! 

Orange Chocolate Panettone

Panettone is a traditional Italian Christmas bread and over the years the various flavours have seemed to get more elaborate - one year our panettone had ice cream inside! You can't leave my grandmother's house around Christmas without her gifting you at least one. My favourite have always been the ones studded with chocolate.  Panettone also makes for a delicious french toast - a perfect festive Christmas morning breakfast.

Orange Chocolate Panettone 

Last year, I made these mini orange cranberry white chocolate panettone. They were delicious and the perfect individual size. This year, I wanted to try making a traditional sized panettone. Since I do not own a panettone pan, I used one of my 8 X 3 inch cake pans with a tall collar of parchment paper to add height to the pans. This worked out great! 

I love the combination of orange and chocolate together. The perfect amount tart and sweet. I used a semi sweet chocolate in my panettone but a sweeter milk chocolate would also work well. To really up the chocolate flavour I dipped the top of the panettone in additional chocolate. The panettone also freezes well - so you can make it in advance if need be. I would recommend freezing it before you dip it in the additional chocolate.  

Orange Chocolate Panettone

Orange Chocolate Panettone

 

Ingredients

2 packages instant yeast

4 c all purpose flour

1 tsp salt

3/4 c warm milk

1/4 c butter

1/2 c sugar

3 eggs

2 egg yolks

1 tsp vanilla extract

zest 1 orange

4 oz semi sweet chocolate, chopped

1 egg

2 tbsp milk

3/4 c, semi sweet chocolate chips

Directions

Grease a large bowl with butter, set aside. In a stand mixer fitted with a paddle attachment, mix together flour, yeast and salt on low speed for 5 minutes

In a small saucepan over medium heat combine milk, water, butter and sugar. Heat until all the butter is melted and mixture is warm. On low speed, slowly pour the milk mixture into the flour mixture. Mix until just combined. Add in eggs, egg yolks and vanilla. Stir in orange zest and chocolate until just combined. The dough should be sticky to the touch

Transfer dough to prepared bowl, cover with plastic wrap. Allow dough to rise in a warm, draft free area until doubled in size (approx 90 mins).

Grease and line an 8 inch cake pan with parchment paper, creating a cuff around the top of the pan.

Once dough is doubled in size, punch dough down. Turn onto a lightly floured surface. Roll into a ball and place in prepared pan. Cover with clean tea towel and let rise until doubled in size (approx 90 mins).

Beat together remaining egg and 2 table spoons of milk to create egg wash. Brush top of panettone.  Bake at 350F for 35-40 minutes or until the top is golden brown.

Allow panettone to cool for 10-15 minutes in the pan before transferring to a wire rack to cool completely. Melt chocolate chips, and top panettone with melted chocolate.

 
Orange Chocolate Panettone