Here is a step by step tutorial on how to make the Ferrero Rocher Cake.
First make the cake, I made a 6 inch marble cake, however you could make any flavour of cake you like including this chocolate cake. To make the marble cake the same as mine follow the Chocolate cake instructions but remove the cocoa and increase the flour to 200 grams then follow the instructions of my marble cake which shows you how to make the marble effect. Once you have done this you can then get to the fun decorating part!
You will need the following:
Rossini Curls or Finger Biscuits
Cake Board/Box – I used a 10 inch thin board.
250 Grams Chocolate Icing
Chocolate Sprinkles, Curls or a Small bar of chocolate that you can peel using a potato peeler to make chocolate shavings.
Approx 100 grams chocolate melted or 4 normal size Dairy Milk or other quality chocolate bars.
1 Box of Ferrero Rocher.
1. Make the cake and leave to cool fully.
2. Clean your board with kitchen towel and either a little alcohol or hot water, this will remove any bacteria from the board.
3. Take your pack of Chocolate Icing.
4. Remove the packaging and place on a dusted surface. I dusted with icing/confectioners sugar.
5. Knead the chocolate icing to soften it up and then shape it into a ball.
6. Roll out the chocolate icing with a dusted rolling pin.
7. Measure your board against your rolled out icing to ensure that it will cover it.
8. Spray your board with a little water to dampen it.
9. Now place the rolled out icing on top of it. (Use your rolling pin to help you lift the icing and place it on the board). Run your rolling pin over the icing you have just placed on top of your board, this will help it to stick.
10. Hold the board in one hand and with the other score the edge of the board with a sharp knife to cut off the excess icing. Once done put down the knife and then smooth the edge by running your finger around the edge of the board.
11. You can now imprint the edges of the board using a shell tool or fork if you do not have one. Simply press the tool into the icing to create an indent, press down with a medium force so that you make a nice indentation.
12. Do this all the way round the board.
13. Now time for the cake.
14. Place the cake onto a piece of baking parchment or grease proof paper and then level the cake (if you wish) by taking off any excess. you can do this with either a cake leveller or with a knife if you have a steady hand. You can always taste test the piece you have cut off.
15. Now melt your chocolate, place it in a bowl and microwave in 30 second bursts.
16. Do this until the chocolate has melted.
17. Lightly cover the cake (that is still on the parchment paper) with a layer of chocolate, you only need enough chocolate to make the rossini curls or biscuits stick, if you add too much they will slide all over.
18. As soon as you have covered the cake transfer the cake to your cake board, I slid two large knives underneath the cake and placed on the board. Then start to add your rossini curls or finger biscuits, you need to cover the cake quickly before the chocolate starts to set.
19. Once you have covered the outer edge tie a bow around the rossini curls or fingers to hold them in place.
20. Whilst the chocolate is still a little tacky on the top you can now cover with chocolate curls, sprinkles or chocolate shavings.
21. Now use a little of the left over chocolate to stick some Ferrero Rocher’s to the cake board. I used a paint brush to dab some chocolate on the wrapper and then stuck it to the board.
22. Leave them to set and the top to set properly, once the top is set then add you Ferrero Rocher chocolates to the centre of the cake. They just sit in place.
23. Once finished box up the cake and give it to your friend as a gift.