HAPPY NEW YEAR! I hope you had an awesome new year’s eve partying the night away or trying to stay awake to watch the countdown. Each year, people make new year resolutions that are horribly hard to keep, such as… “I’m not going to eat junkfood.” Who are you kidding?! How does a person stay away from salty, crispy, sugary foods? I’d like to see you stay away from all that junk when Thanksgiving and Christmas come back around! 🙂 How do I know? I’m guilty of doing exactly that in the past
Bringing in the new year is about starting a new beginning. This past year, I’ve grown a lot. Twenty six years young, I’ve finally grown to know who I am, what I want to be when I “grow up,” and have learned to live life to its full potential! I’ve always been the type of person to stay on the side line watching the aggressive person, wishing I was just like them. I’d hope that things would come to me without having to expose myself. This year, 2012, it’ll be my year to step it up, learn new things, and strive for what I want. With that being said, I’ll start out with something small; baking layered cakes!!
It may sound silly, but I was always intimidated by making large cakes, whipping up huge batches of frosting, frosting the cake, and making them look pretty. Because of that, I always turned to cupcakes. Now that I have perfected using a piping bag and making perfectly rounded cupcakes, it’s time to move on to a REAL cake.
I introduce you to a delicious, sinful, decadent, totally romantic cake, which would be perfect for any party and even Valentines Day! It’s truly for a chocolate lover and anyone who loves a dense cake. I’ll give you a minute to get a napkin so you can wipe the drool from your chin.
There are 3 parts to this cake; white chocolate cake, dark chocolate cake, and the ganache. Make sure a good quality chocolate is used for the the ganache as it is the main thing you taste in this cake. I use Guittard chocolates mixed with Ghiradelli’s 100% chocolate.
This cake has layers of chocolate and white chocolate cake. I think each layer is supposed to be thicker, but my cakes didn’t rise much since I made my own self-rising flour by adding 1-1/2 tsp. of baking powder and 1/2 tsp. of salt to a cup of flour. Either way, I must admit this cake was a hitter!
Black & White Ferrero Rocher Cake
Original recipe here
285 ml (9.6 ounces) heavy cream (35%)
200 g (8 ounces) dark chocolate (70% cocoa), coarsely chopped
1 tablespoon Frangelico® (optional)
Place the chocolate in a medium-sized, heatproof bowl.
Bring the cream just to a boil in a small saucepan set over low medium heat. Pour the cream over the chocolate and let stand, without stirring for 5 minutes or until the chocolate begins to melt.
Using a medium-size spatula, gently stir the chocolate and cream until completely combined, until the mixture is smooth.
Add the Frangelico® (if using) and stir to combine.
Let stand until cool and thickened.
175 g (6 ounces) butter, softened, plus extra for greasing
100 g (4 ounces) white chocolate, coarsely chopped
100 g (4 ounces) dark chocolate (70% cocoa), coarsely chopped
100 ml (3 1/2 ounces) whole milk
175 g (6 ounces) caster (superfine) sugar
1 teaspoon baking powder, sifted
200 g (8 ounces) self-rising flour, sifted
2 tablespoons very strong coffee
1 teaspoon vanilla extract
Heat oven to 160° C (325° F). Butter and line with non-stick baking paper, 2 X 20 cm (8 inch) round baking tins; set aside.
Place the white chocolate in a heatproof bowl, set over a saucepan of just simmering water, and stir with a spatula until melted and smooth, set aside. Repeat with the dark chocolate.
In the bowl of a stand mixer fitted with the paddle attachment at medium speed, mix together the butter, eggs, milk, caster sugar, baking powder and flour and beat until creamy.
Divide the batter into two separate bowls.
Add the coffee to the melted dark chocolate and stir to combine. Add the vanilla to the white chocolate and stir to combine.
Add the dark chocolate mixture to one of the bowls of batter and stir to combine. Pour the batter into one of the prepared baking tins.
Add the white chocolate mixture to the remaining bowl of batter and stir to combine. Pour the batter into the remaining baking tin.
Bake for 20 to 25 minutes or until a cake tester inserted in the centre of the cake comes out clean.
Let the cakes sit for about 10 minutes before inverting them onto metal racks to completely cool.
When the cakes are cooled, it’s time to assemble! Since my cakes didn’t rise very much, I took the thickest cake and horizontally sliced it in half. In my case, the white chocolate cake was slightly thicker.
Place the top of a cake top down onto your serving platter and evenly spread about 1/2 cup of ganache over the top. Place the other full cake on top, making sure the cakes are stacked straight.
Spread another 1/2 cup of ganache on top and top it off with the remaining bottom of the other cake, making sure the uncut side is facing upward. Pour the rest of the ganache over the top of the cake and let some of the ganache drip down the sides of the cake. Spread the ganache evenly over the surface of the cake. Use shaved chocolates or Ferrero Rocher pieces to decorate. Enjoy!