Ferrero Rocher Mousse Cake
Delicious chocolate cake layers filled with a crunchy hazelnut praline paste and creamy chocolate mousse, topped with a crunchy chocolate hazelnut shell. The perfect showstopper dessert for your next party!
Equipment
- Silicone spatula
- Hand whisk
- 9x7" pastry frame or rectangular glass dish for setting the dessert
Ingredients
Chocolate Cake
- 125 ml full-fat milk + 1 tbsp vinger (or buttermilk)
- 120 gs all-purpose flour
- 100 gs white sugar
- 100 gs brown sugar
- 1 tsp baking powder
- 3/4th tsp baking soda
- 1/2 tsp salt
- 1 egg
- 60 ml neutral oil
- 1 tsp vanilla essence
- 125 ml boiling water
- 38 gs cocoa powder
- 1/2 tsp coffee powder
Chocolate Hazelnut Praline Paste
- 67 gs caster sugar
- 20 gs water
- 100 gs roasted hazelnuts
- 1 tsp vanilla
- 1/4th tsp salt
- 50 gs milk chocolate, melted
- 50 gs crushed wafers or chopped hazelnuts
Chocolate Mousse
- 5 gs gelatin powder
- 25 ml ice-cold water (for blooming gelatin)
- 70 ml liquid whipping cream/heavy cream
- 70 ml full-fat milk
- 200 gs milk or semi-sweet chocolate
- 225 ml whipping cream
Hazelnut Chocolate Shell
- 200 gs milk or semi-sweet chocolate, melted
- 20 ml neutral oil
- 60 gs hazelnuts, chopped
Instructions
Chocolate Cake
- Preheat the oven to 180 degrees Celsius and prepare the cake pans with butter and flour to ensure the cake does not stick while baking and comes out easily.
- Make the buttermilk: Add vinegar to the milk and let it sit for 10 minutes.125 ml full-fat milk + 1 tbsp vinger (or buttermilk)
- Combine flour, white sugar, brown sugar, baking powder, baking soda, and salt using a hand whisk.120 gs all-purpose flour, 100 gs white sugar, 100 gs brown sugar, 1 tsp baking powder, 3/4th tsp baking soda, 1/2 tsp salt
- Add the buttermilk, oil, egg, and vanilla essence in the same bowl, and mix on medium speed using an electric or stand mixer until everything is well combined. You will have a thick batter at this point.1 egg, 60 ml neutral oil, 1 tsp vanilla essence
- Mix the cocoa powder and coffee in hot water until fully combined. With the mixer on low, pour the mixture into the batter and keep mixing until the water is well incorporated. Pour the batter into the cake pans and bake for 20-30 mins or until a test toothpick comes out clean from the center. Once cooled, slice the cake layer horizontally into two equal layers.125 ml boiling water, 38 gs cocoa powder, 1/2 tsp coffee powder
Chocolate Hazelnut Praline Paste
- In a saucepan, add the sugar and water and cook on medium heat until it reaches 110℃ (or 3-5 mins). Add the hazelnuts, vanilla, and salt, and start mixing with a spatula or wooden spoon. The sugar will crystalize at first, then slowly start melting to form a caramel. Once the sugar melts completely and the hazelnuts are covered with caramel, stop mixing and immediately pour the praline onto a baking pan. Let it cool until fully set.67 gs caster sugar, 20 gs water, 100 gs roasted hazelnuts, 1 tsp vanilla, 1/4th tsp salt
- Once set, blend the praline shards to make a praline paste. At first, it will form a praline powder, then turn into a thick, grainy paste. Keep blending until the praline is smooth and shiny with no grains or lumps.
- Mix the melted chocolate and crushed wafers (or chopped hazelnuts) into the praline paste until fully combined.50 gs milk chocolate, melted, 50 gs crushed wafers or chopped hazelnuts
Chocolate Mousse
- Bloom the gelatin – pour ice-cold water in a bowl and sprinkle the gelatin powder over it. Immediately mix the water until the gelatin water is dissolved, then let it set in the fridge for 15 minutes.5 gs gelatin powder, 25 ml ice-cold water (for blooming gelatin)
- In a heat-proof bowl, add the chocolate. Add the milk and whipping cream to a saucepan and bring it to a boil. Once it’s hot, pour the milk mixture on the chocolate, let it sit for a minute until the chocolate melts, then whisk together until the chocolate is properly incorporated into the milk mixture.70 ml liquid whipping cream/heavy cream, 70 ml full-fat milk, 200 gs milk or semi-sweet chocolate
- While the mixture is still hot, add the bloomed gelatin and whisk until the gelatin is fully melted and incorporated into the milk mixture. Make sure your mixture is still hot, or the gelatin will not melt properly. Set it aside until it cools down to room temperature. In a separate bowl, add the remaining liquid whipping cream and whip it with a hand or electric mixer until it reaches medium peaks.225 ml whipping cream
- Once the milk mixture has reached room temperature, gradually pour it into the whipped cream while folding the mixture gently with a silicon spatula. Do this gently so that the mixture remains light and fluffy.
- Assembly: In your dish or frame of choice, place one chocolate cake layer at the bottom, spread a thin layer of the hazelnut praline paste, and top it with a thick layer of the mousse. Top it with the remaining praline paste and swirl it into the mousse, then place the second cake layer on top. Let the dessert chill in the fridge (if using a serving dish) or freezer (if using a frame or any pan which needs to be unmoulded) for 3-6 hours or overnight. If you are making this dessert in a round layered cake style, you can follow the same steps.
- Prepare the chocolate shell: In a bowl, mix the melted chocolate with the oil and chopped hazelnuts until combined. Once the dessert is set, pour the chocolate on top and let it pour down the sides, covering all the open spots using an offset spatula. If you are setting this trifle style, pour the praline paste on top and spread a thin layer. Let it cool until the shell is completely set, then serve.200 gs milk or semi-sweet chocolate, melted, 20 ml neutral oil, 60 gs hazelnuts, chopped
Notes
Make Ahead:
- The hazelnut praline paste can be made ahead and stored for up to a week in an airtight container.
- The chocolate cake can be made ahead the day before assembly.