You guys asked for it - you ve got it! Sally s at C&D Soho to take you through every step of making this epic Crumbs & Doilies Ferrero Rocher Cake! Hazelnut and Chocolate Sponge layers, Hazelnut Buttercream, Chocolate Ganache, Ganache Drip, Meringue Kisses... The Ferrero Cake has em all, and of course if you re pushed for time you can always go for one type of sponge or one type of icing, but we d recommend setting aside a day (or two!) and giving this bad boy a go - it s soooo worth it!
We can t thank you enough for your continued support this year. It s such a pleasure for us to bring you recipes every week and when we see you guys baking along at home it fills our hearts with warm fuzzy feelings. We are super excited to bring even MORE recipes and videos in the new year.
Massive love from Jemma, Sam, Sally and all at Crumbs and Doilies xxx --------- Before you bake.....This is an EPIC cake so you can spread the load over 2 days. Letting cake sponge rest for a day is actually recommended as it allows time for the sponge to relax so you can make these and/or the icings on day 1. Here are the quantities for the size in the video as well as a smaller version that you can bake in 7" pans.
8" CAKE (9" tins) HAZELNUT SPONGE 315g Caster Sugar 205g Soft Unsalted Butter 85g Vegetable or Sunflower Oil 60g Hazelnut Paste or Butter 5 Eggs 315g Self Raising Flour 3 tbsp Whole Milk CHOCOLATE SPONGE 3 Eggs 225g Buttermilk 225ml Cold Coffee 195ml Vegetable or Sunflower Oil 325g Plain Flour 60g Cocoa Powder 1 tsp Bicarb 1/2 tsp Salt 345g Caster Sugar HAZELNUT BUTTERCREAM 375g Soft Unsalted Butter 675g Icing Sugar 2 tbsp Hazelnut Paste or Butter 2-4 tbsp Whole Milk (to achieve the consistency) 1/4 tsp Salt GANACHE FOR ICING 200g Chocolate (I like 50% but 70% also fine) 100g Unsalted Butter 100g Double Cream GANACHE FOR DRIPPING 80g Dark Chocolate 80g Double Cream DECORATION French Meringue Recipe: https://youtu.be/EdF9qADp2ms Melted Chocolate Chopped Roasted Hazelnuts
6" CAKE (7" tins) HAZELNUT SPONGE 190g Caster Sugar 125g Soft Unsalted Butter 50g Vegetable or Sunflower Oil 40g Hazelnut Paste or Butter 3 Eggs 190g Self Raising Flour 2 tbsp Whole Milk CHOCOLATE SPONGE 2 Eggs 150g Buttermilk 150ml Cold Coffee 135ml Vegetable or Sunflower Oil 220g Plain Flour 40g Cocoa Powder 1/2 tsp Bicarb 1/4 tsp Salt 230g Caster Sugar HAZELNUT BUTTERCREAM 280g Soft Unsalted Butter 500g Icing Sugar 1.5 tbsp Hazelnut Paste or Butter 1-3 tbsp Whole Milk (to achieve the consistency) Pinch of Salt GANACHE FOR ICING 200g Chocolate (I like 50% but 70% also fine) 100g Unsalted Butter 100g Double Cream GANACHE FOR DRIPPING 60g Dark Chocolate 60g Double Cream DECORATION French Meringue Recipe: https://youtu.be/EdF9qADp2ms Melted Chocolate Chopped Roasted Hazelnuts -------------
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