Ferrero Rocher Cake
Ingredients:
For the Cake:
4 eggs (separate the whites and yolks)
200 ml milk
170 ml oil
1 glass brown sugar (approx. 1 cup)
1/2 cup white sugar
1 tablespoon vanilla sugar (or 1 teaspoon vanilla extract)
200g all-purpose flour
40g cocoa powder
Instructions:
Prepare the Ingredients:
Preheat your oven to 180°C (350°F). Grease and flour a cake pan or line it with parchment paper.
Separate the egg whites and yolks into two separate bowls.
Mix Wet Ingredients:
In a large bowl, whisk together the egg yolks, milk, oil, brown sugar, white sugar, and vanilla sugar until smooth and well combined.
Combine Dry Ingredients:
In another bowl, sift the flour and cocoa powder together to remove any lumps.
Whisk the Egg Whites:
In a separate, clean bowl, beat the egg whites until stiff peaks form. This will add volume and lightness to the cake batter.
Combine Wet and Dry Ingredients:
Gradually add the sifted dry ingredients to the wet mixture, stirring gently to combine. Be careful not to deflate the egg whites.
Once mixed, fold in the beaten egg whites gently until everything is well incorporated, but still airy.
Bake the Cake:
Pour the batter into the prepared cake pan and smooth out the top.
Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the Cake Cool:
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Optional: Assemble the Ferrero Rocher Layers:
If you're planning to layer the cake, once the cake has cooled, you can slice it into two or three layers. Spread a layer of Nutella or chocolate hazelnut spread between each layer.
Decorate the top with whole Ferrero Rocher chocolates, finely chopped hazelnuts, and drizzle more Nutella or chocolate ganache for an indulgent finish.
Serve and Enjoy:
Once assembled, slice and serve this decadent Ferrero Rocher Cake for a rich, chocolatey treat that’s sure to impress.