Ferrero Rocher White Chocolate Mud Cake


Wear your stretchy pants for this one, cos you either are having this as your cheat meal or you don’t care about your waist line. This cake has a white chocolate mud sponge, chocolate hazelnut ganache frosting, crunchy hazelnut praline pieces, and is decorated with Ferrero Rocher, drip milk chocolate ganache, and for an extra fancy flare, I dusted the cake with edible gold luster dust. As complicated as it sounds, it is a very EASY recipe to put together….

For the White Chocolate Mud Sponge:
1 cup hot water
250g white chocolate chips
160g unflavored oil (I used canola oil)
2/3 cup sugar
2 tspns vanilla
4 tbl spns yogurt
3 cups of sifted all purpose flour
2 tspns baking powder
3/4 tspn baking soda
1/4 tspn salt

For the Chocolate Hazelnut Ganache
You know that rich and chocolaty truffle in the middle of a Ferrero Rocher you bite into before the hazelnut and after the crisp wafer… that’s this right here. You will need:
300g semi-sweet chocolate chips
300g milk chocolate chips
5 tablespoons of chocolate hazelnut cream (like nutella)
215g heavy cream

Crunchy Hazelnut Prailine

Now to mimic the crunchy wafers and crisp hazelnut pieces, you’ll need:
1/2 cup sugar
1/2 cup of chopped hazelnuts
1 tblspn water
1 tspn lemon juice
1/4 tspn salt\\

Milk chocolate drip ganache
200g milk chocolate
100g heavy cream

To Decorate the Cake
9 pieces of ferrero rocher
Praline shards
Edible gold luster dust (optional)
For the White Chocolate Mud Sponge Preheat the oven to 350 degrees Fahrenheit. Butter and flour two 8 inch wide and 3 inch deep cake pans and set aside. In a bowl combine the dry ingredients: flour, baking...
See the full directions on my site


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