Ferrero Rocher Truffle Cake

For this weeks Food Network livestream, I’m making a Ferrero Rocher Cake!! This cake is assembled to look just like this truffle once it’s cut into, and even has a cake ball in the center to look like a hazelnut!! The recipe and tutorial can be found below:

Recipes:

• 1 batch (4 lbs) ofYolanda Gampp的巧克力海绵蛋糕食谱(trimmed cake tops crumbed and reserved)
• 1 cup chocolate simple syrup (1 cup of water and 1 cup of sugar dissolved together, + 3 TBSP cocoa)
• 1.5 batches milkchocolate ganache(3 bags of milk chocolate chips + 1 1/2 cups heavy cream) – to be made in advance
• 1 bag of chopped hazelnuts
• 1 2 - 英寸蛋糕球，由剩下的香草蛋糕废料制成
• 1 additional bag of chocolate chips (to be melted to cover the outside of the cake)

Make themilk chocolate ganachefirst, as it needs at least a few hours to cool and set. To make this, I used 3 bags of Hershey’s milk chocolate chips, and 1 1/2 cups of heavy cream. To make, simply place both the chocolate and heavy cream in a heat proof bowl, and heat it for 30 second increments (stirring between). Usually after about 2 minutes of heat, all the chocolate is melted. Once the mixture is fully incorporated, place plastic wrap over the top of the ganache, and let it sit at room temperature. Before adding the room temperature ganache to a cake, I give it a slow stir with a spatula.

我也建议做巧克力简单糖浆in advance. It needs time to cool before it can be used, and preparing it ahead of time makes the following day a bit easier. Place the sugar and water in a pot, and bring to a simmer. Once the sugar has dissolved, mix in the cocoa, and turn off the heat. Place in a sealed Tupperware container in the fridge overnight.

Bake two 6-inch roundcake layers以及一个7英寸的蛋糕层，使用Yo的巧克力蛋糕食谱和说明。您将有剩下的击球手！我选择为另一个烘焙项目增添6英寸层。允许层在均匀之前完全冷却。将锅放入冰箱1小时，以加速冷却过程，并锁定水分。

烘烤蛋糕层并完全冷却后，通过使用锯齿刀切断顶部来将蛋糕平整。修剪6英寸的层，使它们逐渐变细，以使其更容易以球体的形状磨砂。使用大的无菌油漆刷，用大量的巧克力简单糖浆涂在蛋糕层中。

Next, it’s time toassemble蛋糕！将Ganache放入管道袋中。将最小的一侧堆叠在六层。用厚实的巧克力甘纳酱覆盖蛋糕层的顶部。使用3英寸的圆形切割机去除7英寸蛋糕层的中心。将7英寸层放在顶部，然后用Ganache涂上切口。

Carefully press the cake ball into the opening, then cover with another layer of ganache. Top with the final cake layer, then cover the entire outside of the cake with ganache. Smooth into the shape of a sphere, using an acetate sheet.

Carefully press chopped hazelnuts around the outside of the cake, then chill the cake. Melt the additional chocolate, then pour over the cake, and add texture using a small offset spatula.

Then cut in and see the center!!! I love that this cake has such a fun cross-sections