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Fererro Rocher Chocolate Cake

Fererro Rocher Chocolate Cake

Following the success of my Oreo cake for my mums birthday, and with my sister-n-laws birthday last weekend. I decided to try another cake for the big day.

So I decided to try a Ferrero Rocher Cake, however I kept the sponges simple but made two varieties vanilla and chocolate and made the most of the icing adding crushed Ferrero Rocher's within it.

It was a great success and everything was after one of the Ferrero Rocher's on their slice.

Ingredients:

For vanilla sponge -

8oz (225g)margarine or butter

8oz (225g)self raising flour (sieved)

8oz (225g)caster sugar

2 tsp baking podwer (this fluffs the cake up)

1 tsp vanilla extract

4 large eggs

For the chocolate sponge -

8oz (225g)margarine or butter

8oz (225g)self raising flour (sieved)

8oz (225g)caster sugar

2 tsp baking podwer (this fluffs the cake up)

1 tbls of cocoa mixed with a dribble of milk (can be semi, I use full fat)

4 large eggs

For the icing -

250g butter you want it soft but not too warm otherwise your icing may split)

350g icing sugar

50g dark chocolate (70% cocoa at least) melted 

dribble of milk

5 crushed ferrero rochers (I took out the large hazelnut)

How to Make: the vanilla sponge

1. Firstly preheat your oven to 180c, line 2 x 8inch tins with baking parchment and greaseproof the sides.

2. for the vanilla sponge the simplest way to make these and my mum has sworn by this method for years, is to simply add everything in your mixer (obviously sieve your flour when adding to your bowl).

3. Then simply mix until everything is just combined, the secret is to not over mix so as soon as everything has come together stop.

4. Pop the mix evenly between the two tins and pop in the oven for 25 mins. 

5. Don't be tempted to peak, its only safe to peak at 20mins to check they are not crisping up too soon, reason being you will loose the air tightness and the rise, you want the rise! ha

6. Once cooked, pop on the counter and within 5 mins transfer to a cooling rack out of the tins.

How to Make: the chocolate sponge

1. For the chocolate sponge repeat all of the above however instead of adding the vanilla essence you will be adding in your cocoa.

2. Again split the mix evenly between each tin and cook exactly the same.

3. Once cooked, pop on the counter and within 5 mins transfer to a cooling rack out of the tins.

Whilst your cakes are cooling here's how to make the icing:

1. Simply add your butter and icing sugar to the mixer, I usually pop a tea towel around my mixer and start it off slowly to stop the dust going everywhere, you want to mix this fast and ensure the butter and sugar turn light and fluffy.

2. Then continue stirring and add the melted chocolate and crushed Fererro Rocher to all combined.

3. Transfer this all to a piping bag and add in between each layer of sponge, ensuring you save enough for the top and sides.

4. I usually change the nozzle to a decorative end to make the finishing swirls at the top and finish off with Ferrero Rocher's on top to make a statement.

Let me know if you try and enjoy! 

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