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Ferrero Rocher Cake

Ferrero Rocher Cake

Ferrero Rocher Cake is a decadent and rich chocolate cake that is studded with crushed Ferrero Rocher chocolates throughout the cake layers and frosting. The cake itself is moist and fluffy, made with a combination of all-purpose flour, cocoa powder, sugar, buttermilk, eggs, and vegetable oil. The addition of boiling water helps to create a tender and moist crumb. Perfect for chocolate lovers or anyone who enjoys the sweet and nutty flavor of Ferrero Rocher chocolates.

For other delicious Ferrero Rocher cake recipes, and cake recipes, view more.

#Baking #Holiday #Chocolate #Cake

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the Frosting:

  • 1 1/2 cups unsalted butter, softened
  • 3 cups powdered sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Ferrero Rocher chocolates, crushed

Directions

  1. Preheat the oven to 350°F. Grease and flour two 9-inch cake pans.
  2. Using Ventray Stand Mixer, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, buttermilk, vegetable oil, eggs, and vanilla extract. Slowly pour in the boiling water and mix until the batter is smooth.
  3. Divide the batter evenly between the two prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  4. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

To make the frosting:

  1. Using Ventray Stand Mixer, beat the softened butter until light and fluffy.
  2. Add the powdered sugar, cocoa powder, heavy cream, vanilla extract, and salt, and beat until smooth and creamy.
  3. Fold in the crushed Ferrero Rocher chocolates.

To assemble the cake:

  1. Place one of the cooled cake layers on a cake stand or serving plate.
  2. Spread a layer of frosting over the top of the cake.
  3. Place the second cake layer on top of the frosting and spread another layer of frosting over the top of the cake.
  4. Decorate the top of the cake with additional crushed Ferrero Rocher chocolates, if desired.
  5. Enjoy!

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Classic Vanilla Cake

Classic Vanilla Cake

Moist soft and fluffy vanilla cake, taste so good you can enjoy it without icing.
#baking #cake

 

Ingredients

  • 2 cups all purpose flour
  • ½ cup of shortening
  • 1½ cups of sugar
  • 4 egg whites
  • 1 cup low-fat milk
  • 3 tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp salt

If you’re looking for a beautiful and fun cake inspirations or recipes, I’ve got a wonderful vanilla cake recipe for you. It aims to show you how to make the best classic vanilla cake ever!

It is really easy to make. Now picture a vanilla cake in your mind, isn’t it beautiful? Not to mention its outstanding vanilla flavor, it just makes your mouth watering. Take a bite, and I guarantee you will agree on how delicious and fluffy this homemade classic vanilla cake is! All it takes is a few ingredients. Every step in this recipe will help you get the best results when making this vanilla cake. Great for any occasion like birthday celebrating, family gathering, party, etc.

Be sure to read through the recipe before beginning.

Directions

  1. Combine all dry ingredients in stainless-steel bowl first, then add in shortening, milk, vanilla extract
  2. Attach flat beater to Ventray Stand Mixer, start with speed 1 to begin mixing, increase to speed 2 as ingredients start to mix for 1 minute
  3. Stop mixing, scrap the bowl, then add in 4 egg whites
  4. Turn to speed 4 and beat for about 1 minute, increase to speed 5 and beat for another minute or until completely smooth and fluffy.

Oven Directions

  1. Pour batter into two greased and floured 8 by 9-inch round baking pans
  2. Pre-heat oven to 350°F, bake for about 30-35 minutes, make sure to test readiness with a toothpick
  3. Cool for 10 minutes, remove from pan, and let it cool completely on wire wrack

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Nutella Buttercream

Nutella Buttercream

This Is one of the most important buttercream you will need to master before moving on to baking more extravagant and decadent chocolate cakes.
#Cake #Baking #Icing

Ingredients

  • 300g unsalted butter, room temperature
  • 2 ½ cup semi-sweet chocolate chips
  • ½ cup Nutella spread
  • 1 tbsp finely chopped hazelnut (optional)

Directions

  1. Melt chocolate in microwave, or you can melt the chocolate over a double-boiler over medium heat
  2. Make sure to stir in short intervals, to bring it to room temperature
  3. Add butter into Ventray Stand mixer, begin whipping over medium-high speed
  4. Add in chocolate and mix until thoroughly combined and fluffy to pipe or spread on your cake

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Eggnog White Chocolate Cake

Eggnog White Chocolate Cake

Eggnog lover or not, you will love this cake, or love eggnog in a new way. Self-control required to resist the urge for another piece.
#Holidays #Baking #Dessert #Cake #Christmas #Chocolate

Ingredients

  • 1tbsp orange zest
  • 4tbsp brandy
  • 3 cups all purpose flour
  • 2 tsp baking powder
  • ½ tsp salt

½ tsp nutmeg

  • ¼ tsp cinnamon
  • ¼ tsp allspice
  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 5 large eggs room temperature
  • 1 cup eggnog
  • 1 tsp vanilla extract
  • 2-4 tsp brandy for drizzling on the cake (optional)

  • 1-2 tbsp orange juice
  • 1 tbsp brandy, dark rum
  • 1 cup powdered sugar

Directions

  1. Soak orange zest in brandy in a small bowl for at least 15 minutes
  2. In Ventray Stand mixer bowl, whisk together flour, baking powder, salt, nutmeg, cinnamon, allspices
  3. Beat butter in Ventray Stand mixer over high speed until creamy, then add in sugar and continue to beat until light and fluffy. Scrap down two sides occasionally.
  4. Add one egg at a time, beating a minute in between each addition, then add in vanilla
  5. Add dry ingredients alternating with eggnog, fold it into butter mixture with a spatula (begin and end with dry ingredients)
  6. Add in orange zest and any remaining brandy
  7. For glaze, beat together powdered sugar, orange juice and brandy until thick
  8. Drizzle on cake

Oven Directions

  1. Preheat oven to 325F, adjust rack to the lower third, butter inside of a 9-inch bundt pan or 2 6-inch round pan (for layer cake)
  2. Bake for 50minutes or until centre is set
  3. Remove from oven and let it cool on rack completely before decorating

Tips

  1. For layered caked, its best to refrigerate and decorate at a later time
  2. You can also make it virgin without the rum or brandy

Equipments

  1. 9-inch bundt pan
  2. or 2 of 6-inch round pan (for layer cake)
  3. Mixer

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Gingerbread Cake with Cream Cheese Frosting

Gingerbread Cake with Cream Cheese Frosting

Old fashioned gingerbread is one of the traditional flavour of Christmas. This dark dense cake has the perfect balance of molasses and spices.
#Holiday #Baking #Cake #Christmas #Dessert

Ingredients

  • 1 ½ cups all purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • 4 tbsp unsalted butter, cut into ½ -inch chunks (room temperature)
  • 2/3 cup dark brown sugar
  • 2/3 cup mild-flavoured molasses
  • 2/3 cup boiling water
  • 1 large egg
  • For Cream cheese icing
  • Chai Cream Cheese icing 

Directions

  1. Sift together flour, baking soda, cinnamon, salt, ginger, and cloves
  2. In Ventray Stand Mixer bowl, mix butter, dark brown sugar and molasses with boiling water. Mix over medium to high speed until butter well blended
  3. Add in egg and mix. Then add in dry ingredients blend until just combined and there are no lumps in the batter
  4. Pour batter into prepared pan

Oven Directions

  1. Preheat oven to 350F, grease a 9-inch baking pan, flour the pan make sure all sides are evenly coated
  2. Bake cake for 35minutes or until centre is set and edges look dark
  3. Remove from oven, set aside and let it cool before decorating or cutting it into squares to serve

Tips

This recipe is easy, quick, decorate with scoop of ice cream or any cream cheese icing. Your family will love this as much as we do

Equipments

  1. Mixer
  2. 9-inch baking pan

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Chocolate Fig Cake Holiday Celebration

Chocolate Fig Cake Holiday Celebration

Sweet, dark, with a light hint of fruitiness. This is not your typical chocolate cake, destined to be the star for this holiday season’s dinner party
#Holiday #Baking #Cake #Dessert #Chocolate

  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tbsp espresso powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • ½ cup coconut oil
  • 1 ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2/3 cup whole milk, room temperature
  • 1 cup sour cream, room temperature
  • 1 tsp lemon zest
  • 8 fresh figs halved
  • Salted caramel pieces
  • caramel sauce
  • fresh fig, blueberries
  • chocolate buttercream frosting 

Directions

  1. Sift and whisk together flour, salt, baking soda, baking powder, espresso and cocoa powder
  2. In Ventray Stand Mixer bowl, mix together coconut oil, sugar, eggs, and vanilla until well combined
  3. On medium speed, alternate adding flour mixture with milk. Add 1/3 flour followed by ½ of the milk
  4. Add sour cream and remaining flour, mix until completely combined
  5. Decorate layered cake with chocolate and fresh fruit, and caramel candy

Oven Directions

  1. Preheat oven to 350F, line 2 6-inch round cake pans with parchment paper
  2. Divide batter between two cake pan, level batter and bake for 28-30 minutes
  3. Allow cake to cool for 5-10 minutes before unmolding

Tips

To make this cake more extravagent, you can try fig jam, or any fruit jam you prefer and add it in between the layers
Cover the cake with chocolate buttercream frosting and decorate with fresh fruits

Equipments

  1. 2 6-inch round cake pan
  2. parchment paper
  3. Mixer

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Christmas Fruit Cake Dark Rum Flavour

Christmas Fruit Cake Dark Rum Flavour

Christmas is right around the corner, it’s the perfect time to soak up those fruits in preparation for this tasty fruit cake.
#Holiday #Cake #Baking

Ingredients

  • 2 tbsp chopped cherries
  • 2 tbsp chopped dried mango
  • ¼ cup cranberries
  • 2 tbsp dried currants
  • 2 tbsp candied citron
  • ¼ cup dark rum
  • 1 orange zest& juice

  • 1/2 cup butter
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1 1/2 cup all purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • ¼ tsp ground cinnamon
  • ¼ cup unsulfured molasses
  • 2 tbsp milk
  • ¼ cup chopped pecans
  • ¼ cup dark rum divided

Directions

  1. Soak all fruit ingredients in ¼ cup rum, juice and zest of 1 orange for 2 days, cover tightly and store in fridge. Prior to use, bring it to room temperature.
  2. In Ventray Stand mixer bowl, cream together butter and brown sugar until light and fluffy. Beat in egg, whisk together flour, baking soda, salt and cinnamon
  3. Add mixture into butter in 3 batches, alternating with molasses and milk
  4. Stir in soaked fruit and chopped nuts, scrape batter into prepped pan

Oven Directions

  1. Preheat oven to 325F, line parchment paper for a loaf pan
  2. Bake for 40-45min, remove from oven to cool for 10 mins

Tips

You can substitute the fruits in this recipe with other ingredients such as raisin, dates etc
You can add other nuts you prefer, such as almond, walnut etc.
You can substitute rum with brandy or other alcohol you prefer as well.

Equipments

  1. Mixer
  2. Loaf pan

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Pumpkin Cheese Cake

Pumpkin Cheese Cake

Switch up your traditional pumpkin pie Thanksgiving dessert with Ventray’s Pumpkin Cheesecake recipe.
#Cake #Holiday #Holiday-baking #baking

Ingredients

  • 1 ½ cup graham cracker crumbs
  • ¼ cup sugar
  • 1/3 cup butter melted
  • 1 tsp pumpkin pie spice

  • 3 package (250g) cream cheese (room temperature)
  • 1 cup brown sugar
  • 1 can (15 ounces) pumpkin
  • 1/3 cup heavy cream
  • 1 tsp vanilla extract
  • 1 ¼ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 3 large eggs

Directions

  1. Combine graham cracker crumbs with pumpkin spice, sugar and butter, mix well and press onto bottom of 9-inch springform pan
  2. In Ventray Stand Mixer, beat cream cheese with brown sugar until smooth
  3. Beat in pumpkin, spice, cream, until just combined over low speed
  4. Add in eggs one at a time beat over low speed until just mixed.
  5. Tap Ventray mixing bowl a few times to release any air bubbles

Oven Directions

  1. Preheat oven to 350° F
  2. Bake cheesecake crust for 7-10 minutes until set
  3. Set aside cool for 10-15 minutes while you make your cheesecake filling
  4. Bake cheesecake for 50 minutes or until centre is set
  5. Remove cheesecake from oven and let it cool for 1.5-2hr, refrigerate over night

Equipments

  1. Mixer
  2. 9-inch springform pan

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Ferrero Rocher Holiday Chocolate Cake

Ferrero Rocher Holiday Chocolate Cake

This hazelnut chocolate cake is to die for, layered sponge cake sandwich with Nutella butter cream and some wafers for the extra crunch. This cake will be the show stopper at any Holiday Dinner Gathering and Family dinner parties
#Baking #Holiday #Chocolate #Cake

Ingredients

  • 7 large free range eggs, room temperature
  • ½ cup granulated sugar
  • 2 cups finely ground hazelnuts or hazelnut flour
  • 3 tbsp all purpose flour
  • 3 tbsp cocoa powder
  • 3 tsp baking powder
  • ¼ cup wafers crushed
  • Nutella Buttercream 
  • 10 Ferrero Rocher Chocolates
  • ¾ cup hazelnuts, chopped
  • ¾ cups wafers crushed

Directions

  1. sift flour, cocoa, baking powder into Ventray Standmixer bowl, stir in hazelnut flour
  2. beat in eggs on high speed until frothy; gradually add in sugar and continue blending until volume tripped
  3. carefully fold dry ingredients into the egg mixture in 3 additions
  4. divide batter evenly between two baking pan
  5. Split each cake sponge into 2 even layers (4 layers in total)
  6. place a small dab of frosting onto the centre of your cake board to hold the cake in place
  7. Put the 1st layer of the cake onto the cake board, top with ¼ of the frosting and spread evenly; add crushed wafers; repeat this step until all layers are stacked up
  8. Place cake on turn table, using a spatula cover the cake with frosting
  9. pipe stars or flowers on the top of the cake, place Ferrero Rocher chocolate on top of the pipped décor
  10. sprinkle hazelnut and wafer pieces as you like

Oven Directions

  1. Preheat oven to 350F, line two 8-inch round pans with baking sheet , flour and dust the side of the non-stick pan
  2. bake for about 45 minutes or until toothpick comes out clean when after inserted in the centre of the cake
  3. remove the cake from oven and leave it on rack to cool before decorating; you can also refrigerate the cake sponge and assemble the cake at a later time

Equipments

  1. Mixer
  2. 8-inch baking pan
  3. baking sheet

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Chocolate Bundt Cake

Chocolate Bundt Cake

The deep richness of this chocolate bundt cake is the perfect dessert for chocolate lovers
#Baking #Cake #Holiday #Holiday-baking

Ingredients

  • 2 sticks unsalted butter (room temperature)
  • ¾ cup unsweetened cocoa powder
  • 1 tsp salt
  • ½ cup sour cream
  • 4 large eggs
  • 2½ cup all-purpose flour
  • 1 tsp baking soda
  • ½ cup milk
  • 1½ cups sugar
  • 1 tsp vanilla extract

Now we have lots more time at home. It is the best timing to make some cake with family and have fun. I’ll show you how to make the best chocolate bundt cake with this recipe.

Making this chocolate bundt cake couldn’t be any easier, it needs much less work than a layer cake. It’s moist, delicious, and fluffy with just the right of sweetness. Topped with rich ganache or chocolate glaze, it makes all chocoholic’s dream come true.

It serves for any occasion. Whether you’re hosting a party, celebrate a birthday or Valentine’s day, or want more fun in the kitchen, this is the cake for you.

Let’s see how it’s done.

Directions

  1. Whisk together all the dry ingredients, combine milk and sour cream, set aside.
  2. Turn Ventray stand mixer to medium speed, beat together butter, sugar for about 5 minutes until fluffy
  3. Add in eggs one at a time, beat well.
  4. Turn Ventray mixer to low speed, add in dry ingredients in batches, alternating with liquid ingredients (milk and sour cream mixture)
  5. Beat until just combined, do not over mix.
  6. Pour batter into Bundt pan

Oven Directions

  1. Preheat oven to 350°F, butter and flour your Bundt cake pan
  2. Bake cake for about 45-55 minutes, test it with a toothpick
  3. Set aside and cool for 10-15 minutes, transfer wire rack to cool completely

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