Ferrero Rocher White and Dark Chocolate Cake

Haha, someone is a year older. That's my husband, Mr J!

It's his birthday today. I baked him this cake. We had a roast pork lunch with some of his mates. It's such a great day and we had great fun.

Happy birthday, Mr J!

Ferrero Rocher White and Dark Chocolate Cake Recipe
Cut into 12 slices

Ingredients

175 g (6 oz) butter, soften, plus extra for greasing
100 g (4 oz) white chocolate
100 g (4 oz) dark chocolate
3 eggs
100 ml (3 1/2 fl oz) milk
175 g (6 oz) caster sugar
1 tsp baking powder
200 g (8 oz) self-raising flour
2 tbsp very strong coffee
1 tsp vanilla extract

For the ganache and to decorate:
285 ml double cream
200 g (8 oz) dark chocolate (70% cocoa)
50 g (2 oz) white chocolate, melted
12 x Ferrero Rochers or (I use 6 x Ferrero Rondnoirs and 6 x Ferrero Gardens)

* Ferrero Rondnoir - Crisp dark chocolate (30%) covered specialty, with a smooth filling and a dark chocolate (10.5%) centre.
* Ferrero Garden - Coconut (21%) covered wafer specialty with an almond (5%) filling.

Method

1. Heat oven to 180C / 350F. Butter and bottom-line 2 x 20 cm cake tins.
2. For the cake, break the white and dark chocolate into two small bowls, then melt in the microwave on High for 1 minute or over a pan of simmering water.
3. Put everything else, except the coffee and vanilla, into a large bowl, then beat until creamy.
4. Divide the mixture in two, then add the coffee and melted dark chocolate to one bowl, and the vanilla and melted white chocolate to the other.
5. Stir until mixed through, then tip into the tins.
6. Bake for 20-25 minutes until rise and slightly shrunk from the sides of the tins.
7. Cool in the tins for a few minutes, then turn onto a wire rack.
8. For the ganache, heat the cream in a pan, then break the dark chocolate into a large bowl. once the cream is just boiling, pour it onto the chocolate, then leave for 5 minutes.
9. Stir until smooth, then leave until thickened and cool.
10. Split the cakes in two across the middle (a bread knife works well), layer up the pieces, alternating white and dark layers, and sandwiching, then topping them with the ganache.
11. To decorate, spoon the melted white chocolate into a piping bag with a fine nozzle (or use a sandwich bag and snip off the end instead).
12. Zig- zag the white chocolate over the cake, then finish with placing 12 Ferrero Rocher chocolates.
13. Serve on its own or for dessert with pouring cream.

Note: Best eaten on the day, but keeps in airtight container for up to 3 days.