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 hourshrs
Cook Time1 hourhr20 minutesmins
Course: Dessert
Cuisine: American, British, European
Servings: 12
Calories: 912kcal
Author: Yummy Medley
Ingredients
For the White Chocolate Mud Sponge
1cuphot water
250gwhite chocolate chips
160gunflavored oilI used canola oil
2/3cupsugar
2tbspvanilla
4tbspyogurt
3cupsof sifted all purpose flour
2tbspbaking powder
3/4tbspbaking soda
1/4tspsalt
For the Chocolate Hazelnut Ganache
300gsemi-sweet chocolate chips
300gmilk chocolate chips
5tbspchocolate hazelnut cream like nutella
215 gheavy cream
For the Crunchy Hazelnut Praline
1/2cupsugar
1/2cup of chopped hazelnuts
1tbspwater
1tbsplemon juice
1/4tspsalt
For the Milk chocolate drip ganache
200gmilk chocolate
100gheavy cream
To Decorate the Cake
9piecesof 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.