Monday, May 15, 2017

So.........that went well......but I'm back with a bang!

At the start of the year I said that I would try to post more regularly and......yeah....that didn't happen =/

Finishing this doctorate and wedding planning, well my excuses are endless but the reality of trying to blog while also writing and working on a million other things was something that I did not anticipate.

So I will catch you up. In the last few months I got my Dr, have travelled to Austria, Switzerland, sunny southampton (to buy a wedding dress) and have been slowly but steadily ticking off items on my wedding to-do list.

A beautiful arch at our venue

Check out those Austrian mountains

No-one tells you flowers cost this much

We took this photo for our stationary
I've got a dress. He got a suit. We got a florist, a band, a DJ, a priest, and a cake plan, which brings us to this post. This weekend I decided to do a trial of one of my cake layers. I call it a ferroro rocher cake. What do you think?

This cake has three layers of hazelnut genoise sponge, doused with amaretto, separated by layers of hazelnut chocolate buttercream, and then smothered in hazelnut chocolate ganache!! It's a nightmare for nut allergies but it is a heavenly dream for everyone else.

Don't you want a little bite?!

So let me talk you through the process and I should start by acknowledging my inspiration for this came from Gretchen Bakery blog and I directly used her recipe for the sponge but I made significant changes to the rest of the cake that she then created for her ferrero rocher cake.

So for the genoise sponge recipe visit the link above.

I made three layers of cake and then used an amaretto simple syrup on the layers for moisture

Then I went in with a hazelnut chocolate buttercream. Now I have seen a number of other bloggers, including Gretchen, make a nutella buttercream by mixing ordinary buttercream with nutella. For me this was too sweet and too pale so I developed my own.

Hazelnut Chocolate buttercream

2 tbsp hazelnut butter
100gr butter
1 pinch of salt
150g Icing sugar
2 heaped teaspoons of nutella
3 tbsp of unsweetened cocao powder
1-2 tbsp milk until desired consistency

1 - Beat together the butter and hazelnut butter with a pinch of salt (unnecessary if using salted    
2  - Add the icing sugar slowly and continue to beat
3 - Add nutella
4 - Add cocao powder
5 - Finally add milk until you have reached desired consistency

I then piped this onto my layers leaving a small amount of room at the edge

You can see how dark it is

Then add your hazelnut ganache around the outside of the buttercream, ensuring there are no air pockets and add your next layers

For this cake I wanted a slightly soft ganache that would be firm enough to stay in place so for a three layer 7" cake this is what I used -
250g - Milk chocolate
200g dark chocolate
260ml single cream
85g chopped, toasted and slightly caramelised hazelnut pieces

Here you can see the layer have all been added and I am about to frost with the ganache
Finally frost the top and sides generously with the hazelnut ganache and chill until the ganache becomes firm. You should now have a cake that looks like a ferrero rocher and tastes like a hazelnut dream.

This is definitely a cake that can be prepared in advance as the overnight storage allows the genoise to soak up more of the flavour and moisture from the buttercream and ganache. I would highly recommend that you try this cake and my fiance has given it a two thumbs up so if you are attending our wedding then you very well might be trying this in a few months time.

For the moment I will leave you there and return soon with some other deliciousness

So.........that went well......but I'm back with a bang!

At the start of the year I said that I would try to post more regularly and......yeah....that didn't happen =/ Finishing this doctorat...