Chocolate ferrero rocher cake

Moderately sweet cake for all the chocolate and nut lovers!
_mari_bell
Recipe by:

_mari_bell

Chocolate ferrero rocher cake

Ingredients

Sponge biscuit
flour
200g
7oz
0.80cup
13.40tbsp
sugar
200g
7oz
0.80cup
13.40tbsp
cocoa
35g
1.23oz
2.35tbsp
baking powder
0.75tsp
baking soda
0.75tsp
salt
pinch
egg
1pc
vegetable oil
60g
2.03fl oz
milk
125g
4.23fl oz
boiling water
125g
4.23fl oz
The cream
bitter chocolate
115g
4.03oz
0.46cup
7.71tbsp
milk chocolate
85g
2.98oz
0.34cup
5.70tbsp
whipping cream
200g
6.76fl oz
cream cheese / mascarpone
200g
7oz
0.80cup
13.40tbsp
powdered sugar
30g
1.05oz
2tbsp
Crispy nuts
hazelnut paste
40g
1.40oz
2.68tbsp
white chocolate
40g
1.40oz
2.68tbsp
hard wafers
40g
1.40oz
2.68tbsp
hazelnuts
40g
1.40oz
2.68tbsp

Method

The calculation in the recipe is for a 16cm (6.30 inch) cake.

Sponge biscuit

  • Sift all the dry elements, and mix.
  • Add the milk, butter and egg, and mix.
  • Pour in the boiling water, and stir.
  • Bake the sponge biscuit at 338-356F (170-180C) for 40-50 minutes.
  • Wrap the finished biscuit in cling film, and refrigerate overnight. Divide into 3 cake layers.

The cream

  • Make the ganache: dissolve the chocolate in hot cream. Leave it for stabilization for at least 4 hours under the film.
  • Next, whip the ganache with a mixer at medium speed until bright; add the cream cheese and powdered sugar, and whip until smooth (for not too long).

Crispy nuts

  • To make hazelnut paste, just mash the hazelnuts in a blender, adding half a tsp. of vegetable oil.
  • Melt the chocolate, and mixit with the paste, crumbled wafers and a little chopped hazelnuts.
  • Lay out the mixture on parchment paper, and let it cool slightly.

Assembly

  • Spread the cream on each cake layer, make cream sides along the edge, put half of the crispy nuts in the center.
  • Let the assembled cake stay in the fridge for at least a few hours, and then level it.

The cream is enough to assemble and smooth out the whole cake with a thin layer.