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Banana and chocchip caramel cupcakes

20 minutes

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Heavenly meringue-frosted vanilla cupcakes

20 minutes

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Pink-iced vanilla cupcakes

15 to 20 minutes

Ferrero Rocher chocolate cake

Serves 6-8

Difficulty Easy

Prep Time 25 minutes

Cooking Time 50 Minutes

Ingredients

650 g Woolworths Easy To Bake Chocolate Cake Mix
2 large free-range eggs
½ cup oil
¾ cup milk
1 cup hot water

For the hazelnut icing:

280 g Woolworths chocolate icing mix
120 g butter, softened
2 T milk
100 g blanched hazelnuts, roughly chopped

For the mirror glaze:

2½ T water, plus ⅔ cup
4 t gelatine powder
100 g cocoa powder
⅔ cup cream
280 g caster sugar

To decorate:

100 g blanched hazelnuts, roughly chopped
chocolate shavings
Ferrero Rocher chocolates

Method

1. Prepare the cake batter according to package instructions. Divide between 2 greased and lined 16 cm springform cake tins, then bake for 50 minutes or until a skewer comes out clean.

2. Allow to cool in the tins for 10 minutes, then turn out onto a wire rack and cool for 30 minutes. Turn the cakes over and trim the tops to create a flat surface.

3. Prepare the icing according to package instructions. Place one cake layer on a wire rack and ice the top. Sprinkle over the chopped hazelnuts. Place the second layer onto the icing. Ice the top and sides of the cake, ensuring you have a smooth, flat finish. Chill until ready to use.

4. To make the mirror glaze, place 2½ T water in a small bowl, sprinkle over the gelatine and allow to stand for 5 minutes, or until it becomes rubbery. Place the cocoa and ⅔ cup water into a small saucepan and stir until the cocoa has dissolved and the mixture is smooth. Add a splash of cream to loosen the mixture, then gently stir in the remaining cream and sugar. Do not stir too much or use a whisk as this will create air bubbles. Place on the stove over a medium heat and remove the moment it comes to a boil. Add the gelatine and gently stir until dissolved.

5. Strain the glaze into a shallow bowl using a small strainer. Do not strain from a height to prevent bubbles from forming. Place a sheet of clingwrap directly onto the glaze and allow to stand for 2 hours or until the temperature reaches 30ºC. Strain into a jug.

6. Place the cake on a wire rack with a baking tray underneath it, then pour the glaze over the cake. Decorate the base of the cake with the chopped hazelnuts, then move the cake to a serving plate with a palette knife as the glaze will set within 10 minutes. Top with chocolate shavings and Ferrero Rocher.

Photography: Jan Ras
Production: Brita du Plessis
Food assistant: Josh van Zyl

Find more cake recipes here.

No celebration is complete without cake and an impressive offering of Ferrero Rocher chocolates. With its iconic golden wrapper, Ferrero Rocher offers a unique taste experience of contrasting layers. Each Ferrero Rocher chocolate exhibits the beauty of gold, care, and infinite attention to quality ingredients.