Eggless Ferrero Rocher White Chocolate Mud Cake

Before I talk about this Eggless Ferrero Rocher cake and introduce you to my delectable egg free white chocolate mud cake creation, let me apologize for the time since my last post! As I am sure we would all agree, last year was very interesting for most people, and that includes Yummy Medley. This year, and beyond, I am back for good! I have so much to share with you guys, and I hope you will give me the chance to keep sharing my interesting recipes with you all. I think I have missed the “Happy New Year!”greeting window by a couple of weeks, so in the spirit of all things capitalism and consumerist on to the next holiday: Valentine’s! If you cannot tell, I am a bit of a cynic when it comes to Valentine’s day marketing and stuff… its not because I don’t have a bae (I do… happily married), or I am not a fan of public displays of affection (I am), but I really do not like the feeling of bombardment in any store I step into (including the thrift stores y’all… it’s bad) forcing me to buy the packaged love they are selling….. ugh!

I like the sentiment of Valentine’s day like most people would, a day to especially show your significant other or loved ones that they are loved; I can definitely stand behind that message. BUT, its kinda weird to have a specific day to buy red or pink colored things to show someone you love them just because advertising tells you to seems a little… err, weird…

All this to say, I do celebrate Valentine’s day, but not typically. My husband and I do not exchange gifts or go out to a restaurant (they are usually crowded anyway, and that is not romantic), but rather, we try to share our love in a creative way. So this year, I baked a decadent eggless ferrero rocher cake, and yes it was almost impossible to tell the absence of egg altogether!

I had to do valentine’s day early this year because it’s on a Tuesday (a work day), and the weekend after that we have a conference to attend. So it was 2/11 for us. I shared this egg free white chocolate mud cake not just with my husband, but also with my sister and some of my friends… sharing the love you know.

Wear your stretchy pants for this one, cos you either are having this as your cheat meal or you don’t care about your waistline. This cake has a white chocolate mud sponge, chocolate hazelnut ganache frosting, crunchy hazelnut praline pieces, and is decorated with Ferrero Rocher, drip milk chocolate ganache, and for an extra fancy flare, I dusted the cake with edible gold luster dust. As complicated as it sounds, it is a VERY EASY recipe to put together…. it just takes a bit of time, but hey isn’t that true of any genuine labor of love?

How to Make Ferrero Rocher Cake

Bake the Sponge Cake

• Preheat the oven to 350 degrees Fahrenheit. Butter and flour two 8 inch wide and 3 inch deep cake pans and set aside.
• In a bowl combine the dry ingredients: flour, baking powder, baking soda and salt, and set aside. In a separate bowl, add in the white chocolate, oil, sugar and vanilla, then pour a cup of hot water over the white chocolate mixture.
• Mix the wet ingredients until the white chocolate is melted, and the ingredients is are uniform. Combine the wet and dry ingredients, then add in the yogurt and mix until fully combined. Be careful not to over mix.
• Split the cake mixture evenly between the two prepared cake pans and bake in the pre-heated oven for 25- 30 minutes or until a skewer or toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan for 15 minutes, and then cool on a cooling rack. Wrap the cake in plastic wrap, and keep in the freezer until ready to ready to frost or for at least an hour.

Prepare the Chocolate Hazelnut Ganache

You know that rich and chocolaty truffle in the middle of a Ferrero Rocher you bite into before the hazelnut and after the crisp wafer… that’s what we’re making right here.

• Put the semi-sweet, milk chocolate and chocolate hazelnut cream in a heatproof, microwave safe bowl and set aside.
• Heat the heavy cream gently in a saucepan until it comes to a light simmer and pour over the chocolate. Whisk the mixture until all the chocolate is melted, and the ganache is smooth and glossy.
• If like me, the heat from your hot cream is not enough to melt all the chocolate, microwave the ganache for the 10 seconds at a time, whisking each time, until you get a thick and smooth chocolate mixture.
• Cover the with plastic wrap and allow to sit in room temperature for about 8 hours (I left mine overnight) until the ganache gets to the texture of cake frosting.
• Do not be tempted to put the ganache in the fridge as it may set the chocolate a little too hard.

Prepare the Crunchy Hazelnut Praline

Following below is how I made my own crunchy praline pieces to mimic the crunchy wafers and crisp hazelnut pieces in the classic ferrero rocher chocolate candy.

• Prep a sheet of parchment paper on a baking sheet or just simply place it on a kitchen counter.
• In a saucepan, heat the sugar, water and lemon juice over medium-low heat until an the sugar starts to melt, and the mixture turns a light amber color, swirling the pan lightly to aid the sugar in melting easily.
• When the sugar is fully melted and the color of the sugar is a light amber, add in the chopped nuts and salt quickly and stir.
• While the sugar is still hot, pour on the prepared parchment paper and leave to cool for 20 minutes or until the praline is hard.
• Once the praline is hard, break into small pieces using a food processor, or by placing in a zip bag and bashing it with a rolling pin until it resembles coarse crumbs. I saved three praline shards to decorate the cake later.

Prepare the Milk Chocolate Drip Ganache

For the pour over milk chocolate ganache, simply heat the heavy cream like before and pour over the milk chocolate. Leave to cool for 15 minutes, covered in plastic wrap.

Assemble and Decorate the White Chocolate Mud Cake

To assemble the cake: Place one of the 8 inch cakes on a cake board and drizzle on simple syrup to ensure that the cake is moist.

Spread with almost half the ganache and sprinkle over the praline pieces on the ganache.

Place the second layer of cake over the ganache and praline (I added a little bit of ganache to the top of the praline to help the second layer adhere.

Soak the second layer with more simple syrup and then smooth on more frosting to the top of the cake.

Place the remaining frosting in a pipping bag and fill in the frosting gaps on the side of the cake.

Smooth the cake on the top and the sides with a bench scraper.

Place the nine pieces of ferrero rocher on top of the cake and the praline shards in the middle, lightly brush over with luster dust, and pour on the pouring ganache, allowing the chocolate to drizzle down the cake.

I’m sure you’ll love my eggless ferrero rocher white chocolate mud cake, so let me know how it turned out! Also if you’re feeling a bit adventurous, why not check out my Coconut Caramel Cake or my recipe for the best Black Forest Cake ever!

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5 from 12 votes

Eggless Ferrero Rocher White Chocolate Mud Cake Recipe

Indulge yourself with an eggless ferrero rocher cake! This Egg free white chocolate mud cake features chocolate hazelnut, milk chocolate ganache frosting and crunchy hazelnut praline pieces

Prep Time8 hours hrs

Cook Time1 hour hr 20 minutes mins

Course: Dessert

Cuisine: American, British, European

Servings: 12

Calories: 912kcal

Author: Yummy Medley

Ingredients

For the White Chocolate Mud Sponge

• 1 cup hot water
• 250 g white chocolate chips
• 160 g unflavored oil I used canola oil
• 2/3 cup sugar
• 2 tbsp vanilla
• 4 tbsp yogurt
• 3 cups of sifted all purpose flour
• 2 tbsp baking powder
• 3/4 tbsp baking soda
• 1/4 tsp salt

For the Chocolate Hazelnut Ganache

• 300 g semi-sweet chocolate chips
• 300 g milk chocolate chips
• 5 tbsp chocolate hazelnut cream like nutella
• 215 g heavy cream

For the Crunchy Hazelnut Praline

• 1/2 cup sugar
• 1/2 cup of chopped hazelnuts
• 1 tbsp water
• 1 tbsp lemon juice
• 1/4 tsp salt

For the Milk chocolate drip ganache

• 200 g milk chocolate
• 100 g heavy cream

To Decorate the Cake

• 9 pieces of ferrero rocher
• Praline shards
• Edible gold luster dust (optional)

Instructions

For the White Chocolate Mud Sponge

• Preheat the oven to 350 degrees Fahrenheit. Butter and flour two 8 inch wide and 3 inch deep cake pans and set aside. In a bowl combine the dry ingredients: flour, baking powder, baking soda and salt, and set aside. In a separate bowl, add in the white chocolate, oil, sugar and vanilla, then pour a cup of hot water over the white chocolate mixture. Mix the wet ingredients until the white chocolate is melted, and the ingredients is are uniform. Combine the wet and dry ingredients, then add in the yogurt and mix until fully combined. Be careful not to over mix.
• Split the cake mixture evenly between the two prepared cake pans and bake in the pre-heated oven for 25- 30 minutes or until a skewer or toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan for 15 minutes, and then cool on a cooling rack. Wrap the cake in plastic wrap, and keep in the freezer until ready to ready to frost or for at least an hour.

For the Chocolate Hazelnut Ganache

• Put the semi-sweet, milk chocolate and chocolate hazelnut cream in a heatproof, microwave safe bowl and set aside. Heat the heavy cream gently in a saucepan until it comes to a light simmer and pour over the chocolate. Whisk the mixture until all the chocolate is melted, and the ganache is smooth and glossy. If like me, the heat from your hot cream is not enough to melt all the chocolate, microwave the ganache for the 10 seconds at a time, whisking each time, until you get a thick and smooth chocolate mixture. Cover the with plastic wrap and allow to sit in room temperature for about 8 hours (I left mine overnight) until the ganache gets to the texture of cake frosting. Do not be tempted to put the ganache in the fridge as it may set the chocolate a little too hard.

Crunchy Hazelnut Prailine

• Prep a sheet of parchment paper on a baking sheet or just simply place it on a kitchen counter. In a saucepan, heat the sugar, water and lemon juice over medium-low heat until an the sugar starts to melt, and the mixture turns a light amber color, swirling the pan lightly to aid the sugar in melting easily. When the sugar is fully melted and the color of the sugar is a light amber, add in the chopped nuts and salt quickly and stir.
• While the sugar is still hot, pour on the prepared parchment paper and leave to cool for 20 minutes or until the praline is hard. Once the praline is hard, break into small pieces using a food processor, or by placing in a zip bag and bashing it with a rolling pin until it resembles coarse crumbs. I saved three praline shards to decorate the cake later.

Milk chocolate drip ganache

• For the pour over milk chocolate ganache, simply heat the heavy cream like before and pour over the milk chocolate. Leave to cool for 15 minutes, covered in plastic wrap.

To Decorate the Cake

• To assemble the cake: Place one of the 8 inch cakes on a cake board and drizzle on simple syrup to ensure that the cake is moist. Spread with almost half the ganache and sprinkle over the praline pieces on the ganache. Place the second layer of cake over the ganache and praline (I added a little bit of ganache to the top of the praline to help the second layer adhere. Soak the second layer with more simple syrup and then smooth on more frosting to the top of the cake.
• Place the remaining frosting in a pipping bag and fill in the frosting gaps on the side of the cake. Smooth the cake on the top and the sides with a bench scraper. Place the nine pieces of ferrero rocher on top of the cake and the prailine shards in the middle, lightly brush over with luster dust, and pour on the pouring ganache, allowing the chocolate to drizzle down the cake.

Notes

• If the pouring ganache gets too thick to pour over the cake, simple warm it in the microwave for 10 seconds at a time, mixing in between, until it reaches the right consistency… like liquid chocolate
• Simple syrup is simply one part water, to one part sugar (I used 1 cup water and 1 cup sugar) heated over medium heat until the sugar is fully dissolved.
• Do not skip covering your ganache in plastic wrap as it prevents a skin from forming over your ganache.

 

Eggless Ferrero Rocher Cake Calories & Nutrition

The approximate nutrition information for this cake is shown below based on the listed ingredients (including ferrero roche pieces). Please note that the nutritional information below, including ingredients and calculations are sourced from a third party site and should be considered estimates. Actual nutritional content will depend on the brands used, measuring standards, portion sizes and other factors.