Cakes

Ferrero Rocher White Chocolate Mud Cake

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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
Nutritions

Calories
4077

Sodium
1713mg
71% DV

Fat
133g
205% DV

Protein
68g
136% DV

Carbs
685g
233% DV

Fiber
33g
132% DV