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Ferrero Rocher Rum Cake


I am ending this month on a sweet note with this gorgeous Ferrero Rocher Rum Cake. It has been a lovely month with travel, friends, good laughs, more sweet memories and not to forget a beautiful birthday.

I love going over the top with our birthday cakes, hence decided to up a normal chocolate cake with new techniques and more flavours. So, this time my birthday cake was laced with rum, then filled and covered with a glossy chocolate ganache that melted in the mouth. To make it irresistible to chocoholics, I added Ferrero Rocher on top. You can imagine by the sound of it what a delicious and rich cake it must have been. 🙂

Let me take you right to how to make this delicious and decadent Ferrero Rocher Rum Cake. If you are a non-alcoholic skip the rum – it won’t taste any less good.

INGREDIENTS

Serves 8

200g plain or dark chocolate  

100g cubed unsalted butter

3 large eggs, separated

100g dark muscovado sugar

50ml dark rum

75g sifted self-raising flour

50g ground almonds

Pinch of salt

6 Ferrero Rochers for decoration

For the ganache filling and icing:

225g plain chocolate /dark chocolate

200ml double cream

30 g butter

30ml rum

4 Ferrero Rochers

METHOD:

  1. Preheat the oven to 180°C. Grease 2 round cake tins to make 2 layers or you can bake in one round tin and cut the cake in half to layer it.
  2. Line the base with non-stick baking paper.
  3. In a microwaveable bowl, break the chocolate into pieces and melt with the butter for approx. 1 min. Set aside and allow to cool slightly.
  4. Add the egg yolks and the sugar into a large bowl and whisk until pale and creamy.
  5. Next add the cooled chocolate mixture and the rum and mix well.
  6. Now gently fold in the flour, salt and the ground almonds.
  7. In a separate bowl, whisk the egg whites until stiff but not dry, then lightly fold into the mixture.
  8. Turn the prepared batter into the tin and gently level the surface.
  9. Bake in the preheated oven for about 40 minutes or until well risen and the top of the cake springs back when lightly pressed in the centre with a finger.
  10. Leave to cool in the tin for a few minutes. Then turn out on a wiring rack, peel off the parchment and let cool completely.
  11. To make the ganache filling and icing, bring the cream and butter to a boil in a saucepan.
  12. Pour this hot liquid on top of the chopped chocolate and let sit for 5 mins. The heat will melt the chocolate.
  13. Add the rum and mix well and set aside till the ganache sets at room temperature.
  14. To assemble layer of ganache on the cake and top with the other cake round. Decorate as you desire and top with ferrero rocher. I made rossettes with the ganache. Enjoy!

To try my other boozy cakes:

Chocolate whiskey cake with caramel glaze

Boozy red wine cake with red wine ganache

Rich Christmas cake

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Join Fiesta Friday #265 with co-hosts’ Laurena @ Life Diet Health and Kat @ Kat’s 9 Lives.

Love & Hugs,

Trupti

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