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Ferrero Rocher White and Dark Chocolate Cake
Ferrero Rocher White and Dark Chocolate Cake
- Recipe Submitted by Cobb on 11/25/2014
Category: Holiday, Desserts, Chocolate
Ingredients List
- 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.
Directions
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.
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.
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