Get ready for a single-layer chocolate cake that’s all about that perfect mix of softness with a crunch of hazelnuts (or switch it up with peanuts), topped with a luscious chocolate glaze. Trust me, it’s a breeze to make and an absolute delight for all the chocoholics out there.
Ferrero Rocher Chocolate Cake
Ingredients
- For the Chocolate Cake:
- 2/3 cup of Milk (150ml, Unsweetened almond or any milk you prefer)
- 1 tablespoon of White Vinegar (15ml)
- 2/3 cup of Granulated Sugar (130g)
- 1 teaspoon of Vanilla Extract
- 1/3 cup of Oil (80ml, neutral oil)
- 1 1/4 cups of All-Purpose Flour (140g)
- 2 tablespoons of Cocoa Powder (15g)
- 1/4 teaspoon of Baking Soda
- 3/4 teaspoon of Baking Powder
- Pinch of Salt
- For the Chocolate Glaze:
- 5.5 ounces of Dark Chocolate (160g)
- 3 tablespoons of Oil (40ml)
- 2 ounces of toasted Hazelnuts or peanuts, finely chopped (55g)
Instructions
For the Cake:
Preheat the oven to 350°F and line a 6-inch round springform pan with baking paper. Mix warm milk and vinegar in a bowl. Let it sit for 5 minutes, then add oil, vanilla extract, and granulated sugar. Whisk it all until the sugar dissolves.
In another bowl, mix all the dry ingredients. Fold these dry ingredients into the liquid mix. Pour this cake batter into the prepared pan. Bake for about 25-30 minutes until it feels firm when touched. Let the cake cool in the pan for an hour at room temperature. Remove the springform ring and chill the cake in the fridge for 30 minutes to firm it up. Trim the top layer using a serrated knife and return the cake to the fridge. Now, onto the glaze.
For the Glaze:
Combine chocolate and oil in a microwave-safe jar. Melt them together in 30-second intervals, stirring until combined. Add the chopped nuts and mix well.
Place the cake on a wire rack over a baking tray. Make sure the glaze temperature is around 95°F (35°C) - about body temperature to the touch. Pour the glaze over the cake, ensuring all sides are covered. Use an offset spatula to spread the glaze evenly. Let the cake sit on the rack for 15 minutes for excess glaze to drip. Carefully transfer the cake onto a plate and chill it in the fridge for another 30 minutes before serving. Enjoy the chocolatey goodness!
DAS KÖNNTE DIR AUCH GEFALLEN:
Ich bin Katrina – die Köchin, Heimwerkerin, Bastlerin, Autorin, Fotografin und das Superhirn hinter dieser Website. Hier finden Sie einfache Rezepte und Projekte, die auch von Anfängern erfolgreich umgesetzt werden können