“The measuring and mixing always smoothed out her thinking processes – nothing was as calming as creaming butter – and when the kitchen was warm from the oven overheating and the smell of baking chocolate, she took final stock of where she’d been and where she was going. Everything was fine.”
– Jennifer Crusie
There comes a time in everyone’s life when they hit the pause button for a while. To slow down momentarily and think about the direction they are headed to, to put their priorities back in order, to finish off things left half-done somewhere along the way and to re-assess realities in a new light.
A few days back when I had fallen ill and my whole body was sore with fever, while laying on bed I realized something important. Realized what it is that really makes my world go round. And that’s when it hit me how ungrateful I had been all along. How utterly impervious to all the blessings that had been bestowed upon by the Big Boss up above. It was a much needed self-reminder that at the end of the day all that matters is that you are healthy (for the most part), have the means to live a decent life and are surrounded by your loved ones and friends. In the big picture, nothing else matters. Nothing does.
I made this Nutella Ferrero Cake for the first time a few months back on Stud’s birthday. Then I made it for a friend’s baby shower and got rave reviews. At the risk of sounding pretentious, ahem, reviews such as “this is the best chocolate flavored cake I’ve ever had”, “so soft, moist and yummy”, “never had a better nutella dessert than this”; the adulation went on and on. Undoubtedly, this versatile cake really boasts double the goodness of Nutella and Ferrero Rocher both.
Coming to the cake, I added a secret ingredient in the batter to give the sponge its signature decadent chocolate flavor. That secret ingredient is ground coffee (Keep it to yourself, ok?). The icing is not your run-of-the-mill nutella buttercream either. I used cream cheese and sour cream to give it a light, melt-in-the-mouth texture. And finally there’s ganache and Ferrero topping, which takes the yum index of this Nutella Ferrero Cake to the next level.
And you know the best part? It is very easy to put together the chocolate sponge (in a single bowl) as well as the icing. After all, there’s beauty in simplicity. And this cake is beautiful, simple and mouth-watering..all at the same time. So here it is, on popular demand: recipe of the ever-so-delicious Nutella Ferrero Cake.
You are welcome 😉
Nutella Ferrero Cake
1 cup all purpose flour
1 cup sugar
3/8 cup Hershey’s cocoa powder
1 tsp baking soda
1/2 tsp salt
1 large egg
1/2 cup buttermilk (or take a cup with 4 oz. (or 1/2 cup) capacity, fill it with 1/2 tbsp vinegar and fill remaining cup with whole milk)
1/2 cup oil
3/4 tsp vanilla extract
1/2 tbsp ground coffee dissolved in 1/2 cup boiling water (I used Nescafe instant coffee)
1/2 cup or 1 stick butter (at room temperature)
1/2 cup Nutella spread
1 1/2 to 2 cups icing sugar
1/2 cup cream cheese (I used Philadelphia cream cheese)
1/4 cup sour cream
6 oz. (or 1/2 cup + 1/4 cup) semi sweet chocolate chocolate chips
1/2 cup heavy whipping cream
8 to 10 Ferrero Rocher chocolates
Preheat oven to 150C (300F). Prepare two 8 inch cake pans by lining it with parchment paper at the base and greasing the sides.
Add all dry ingredients to a large bowl. Whisk them together.
Add buttermilk, eggs, vegetable oil, vanilla and coffee-water mixture to the dry ingredients and mix together (I used my hand blender to do the mixing until the batter came together)
Divide the batter in half and pour it in the prepared pans.
Bake until a toothpick inserted comes out ‘almost’ clean. My oven took around 30-35 minutes.
Let it cool to room temperature before handling it further.
In the meantime, prepare icing.
Beat butter, Nutella spread, cream cheese and sour cream together.
Gradually add icing sugar and mix until smooth. If you feel that the icing is too stiff, you might want to add a tablespoon or two of milk to loosen it a bit.
*Must be prepared once you are done icing the cake*
Place chocolate chips in a glass bowl.
Microwave heavy cream for 1.5 minutes or until hot.
Pour it over chocolate chips and whisk until loose.
Cover bowl and let it sit for 5-10 minutes until it starts to thicken a bit.
Remove the cake domes with a serrated knife.
Place 2 tbsp icing on the cake board.
Place first layer of cake on it. Pour half of the icing and spread evenly.
Place second layer of cake and pour remaining icing on top. Spread it smoothly with an offset spatula.
Prepare ganache and pour on top of the icing layer.
Once the ganache firms up, decorate it with Ferrero Rochers and sprinkles and dig in!
– If you want to make this cake taller, you can double the recipe and use 4 8-inch pans.
– This recipe was a result of inspiration from multiple bakers, bloggers and my own imagination, therefore I am unable to give credit to any one person here