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CORich, nutty, and melt-in-your-mouth, pure chocolate heaven 🤎🤤 Chocolate ferrero rocher cake
**Recipe below is for ONE CAKE LAYER**
Ingredients:
For cake batter
•125g all-purpose flour
•140g white sugar
•10g brown sugar
•1 tsp baking powder
•½ tsp baking soda
•1 egg
•60ml oil
•1 tbsp melted butter
•120ml buttermilk ( 250ml milk + 2 tsp lemon juice)
•1 tsp instant coffee (to be dissolved in hot water)
•25g cocoa powder
•¼ cup hot water
•½ tsp vanilla extract (optional but recommended)
•A pinch of salt
For decorating
•Any chocolate hazelnut spread
•Chopped roasted hazelnuts
INSTRUCTIONS:
•Preheat oven to 170°C and line your 8*8 baking tin.
•Prepare your buttermilk by boiling milk and add lemon or vinegar. Strain buttermilk from it and keep it aside to cool.( or you can use store bought buttermilk)
•In another bowl, add cocoa powder, instant coffee, hot water and whisk together. Let it cool and then add egg, oil, butter, butter milk, vanilla extract and whisk everything together.
•In a bowl, sift together flour, baking powder, baking soda, and white & brown sugar and a pinch of salt. Set aside.
•Slowly add wet ingredients to the dry ingredients.
•Gradually fold in the dry ingredients until you get a smooth, lump-free batter. Do not overmix.
•Pour the batter into the prepared tin and tap lightly to remove air bubbles.
•Bake for 25-28 minutes or until a toothpick inserted in the center comes out with little crumbs.
•Let the cake cool completely. I made two cakes in different pans.
•Layering & Decoration: Place the first cake layer on a plate. Spread a generous layer of chocolate hazelnut spread.
•Sprinkle chopped and roasted hazelnuts evenly on top.
•Place the second cake layer gently over it.
•Mix the remaining chocolate hazelnut spread with some chopped roasted hazelnuts, then spread it over the top of the cake.
•Finish by placing Ferrero Rocher chocolates on top for that perfect final touch. Enjoy!
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@cookwithshaaa
