adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Choc-hazelnut drip cake
0 Likes
Prep Time:
360 minutes
Cook Time:
100 minutes
Total Time:
460 minutes
Indulgent cake layered with caramel, chocolate, hazelnut, Nutella, and Ferrero Rocher. Perfect for pleasing a crowd.
Ingredients:
  • 375g butter, chopped
  • 540.00 gm brown sugar
  • 515.00 gm milk
  • 130.00 gm cocoa powder, sifted
  • 1.88 gm bicarbonate of soda
  • 450.00 gm self-raising flour
  • 125.00 ml plain flour
  • 75.00 gm hazelnut meal
  • 5 eggs
  • 3 chocolate wafer sticks
  • 200g box Ferrero Rocher
  • Roughly chopped hazelnuts, to serve
  • 322.50 gm caster sugar
  • 189.38 gm thickened cream, at room temperature
  • 95.00 gm milk chocolate melts
  • Assorted sprinkles, to decorate
  • 500g butter, softened
  • 99.00 gm Nutella
  • 450.00 gm icing sugar mixture
  • 60g dark chocolate, chopped
  • 83.33 gm thickened cream
Instructions:
  • To create caramel, combine caster sugar and 1 1/2 cups of water in a medium heavy-based saucepan over medium-low heat. Stir until sugar dissolves (avoid boiling). Increase heat to high and boil without stirring for 20 minutes until golden. Remove from heat, carefully add cream (mixture will bubble), stir, and allow to cool for 20 minutes. Refrigerate uncovered overnight.
  • In a large saucepan over medium heat, combine butter, brown sugar, milk, and cocoa. Cook for 10 to 15 minutes, stirring occasionally, until mixture is smooth. Let it gently simmer, stirring occasionally. Remove from heat, add bicarbonate of soda (mixture will foam), and transfer to a large bowl. Let it cool for 30 minutes.
  • Preheat your oven to 180C/160C fan-forced, then prepare three 20cm round cake pans by greasing them and lining the bases and sides with two layers of baking paper.
  • Gradually whisk flours and hazelnut meal into the chocolate mixture. Add eggs one by one, whisking thoroughly after each addition. Spread the mixture evenly into the pans. Bake for 50 to 55 minutes until a skewer comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them onto wire racks to cool completely on baking paper.
  • First, cover a spacious baking tray with parchment paper. Next, put the chocolate melts in a microwave-safe bowl. Microwave at 50% power, pausing to stir halfway through, for about a minute until melted. Pour the melted chocolate onto the lined tray and spread it out to a 2mm thickness. Sprinkle with your choice of decorations, then let it rest for 20 minutes until solid. Finally, roughly chop the chocolate into large pieces for a delightful finish.
  • In an electric mixer, whip butter for 5-6 minutes until light and fluffy, then mix in Nutella. Slowly incorporate icing sugar, 1 tablespoon at a time, until fully blended.
  • Combine chocolate and cream in a microwave-safe bowl. Microwave until smooth and combined. Let cool for 45 minutes.
  • Trim cake tops if necessary. Place one cake cut-side down on a serving plate. Spread 1/4 of the caramel on top. Add 1/2 cup buttercream, spreading evenly. Drizzle with 1/3 of the remaining caramel, spread gently. Top with another cake cut-side down. Spread 1/2 of the remaining caramel on top. Add 1/2 cup buttercream, spreading evenly. Drizzle with remaining caramel, spread gently. Top with the last cake cut-side down. Spread a thin layer of remaining buttercream on top and sides. Chill for 15 minutes. Frost with remaining buttercream using a spatula. Chill for 30 minutes until firm.
  • Drizzle some ganache along the top edge of the cake, letting it cascade down the sides. Pour the rest of the ganache over the cake, ensuring it is evenly covered. Let it sit for 10 minutes. Gently insert the chocolate bark, wafer sticks, Ferrero Rocher, and chopped hazelnuts on top as decoration. Serve and enjoy!

Similar Recipes