Chocolate cake (with eggs) (Ferrero Rocher cake)

Hello all. Here is a delicious and a very simple recipe for a decadent chocolate cake using eggs. I already have a fool proof recipe for an eggless chocolate cake which gives a very soft and moist crumb each time I bake. But this is a special treat for all those readers who keep requesting me for a recipe using eggs 🙂 It’s been really long since I had baked a cake using eggs. But trust me, this cake has a beautiful crumb texture and it’s yummy too. Perfect for frosting with your favourite medium.

I have frosted this cake with a rich dark chocolate mousse. The home made Nutella drizzled on the layers plus the crunch of toasted hazelnuts gives an oomph factor to the cake. As always I have used a 240 ml cup. In case your sugar is too grainy, please powder it before you add it to the eggs. Beat the eggs till it’s nice and fluffy and the sugar is completely dissolved in it. The beaten eggs should flow in a ribbon like consistency. Remember to use a clean bowl to whip the eggs. Using a good quality cocoa powder imparts better flavour and colour to your cake. The coffee powder enhances the cocoa flavour. Please try this recipe and share your feedback. You can follow me on Instagram using this link

Ingredients:

• All purpose flour 125 gm
• Cocoa powder 25 gm
• Salt a pinch
• Sugar 140 gm
• Eggs 3
• Baking powder 1 tsp
• Baking soda 1/4 tsp
• Coffee powder 2 tsp
• Milk 60 ml (1/4 cup)
• Oil 60 ml (1/4 cup)
• Vanilla extract 1.5 tsp

Method:

• Preheat the oven at 160-170 degree Celsius for around ten minutes.
• Grease a seven/eight inch pan with butter and dust it with flour. You can also line the base with a parchment paper.
• Sieve the flour, cocoa powder, salt and the leavening agents for two to three times.
• Break open three eggs into a big mixing bowl. Add vanilla extract and coffee powder.
• Whisk it well using an electric beater till the volume is almost double in size, slowly adding the sugar in 2-3 batches
• Add the oil and combine. Do not beat too much after adding the oil.
• Fold in the dry ingredients gently using a spatula in two to three batches alternating with the milk. Do not over mix. A few lumps are ok.
• Pour the batter into the prepared cake tin and tap it on the counter to remove the air bubbles.
• Place the tin on the lowest rack of the oven and bake for 45-50 minutes or till a toothpick inserted into the centre comes out clean.

• Remove the tin from the oven and place it on a wire rack. Allow it to cool for 5-8 minutes.

• Transfer the cake on to a cooling rack and cool it completely.
• Slice and serve it as a tea cake or frost it with your favourite filling and enjoy !

Notes:

• If you want a sweeter cake, you can increase the sugar by one or two tablespoons.
• I use both the rods and the fan mode on while baking.
• Use all ingredients at room temperature.
• I have sliced the cake into three layers, then soaked it with home made Nutella infused syrup.
• The layers are then filled with couverture dark chocolate mousse, drizzled with some Nutella and roasted hazelnut pieces. The process is repeated and the cake is frosted with the mousse and topped with Ferrero rocher chocolates and hazelnuts.

• To make the chocolate mousse, take around 200 grams of dark chocolate and chop it finely. Warm 100 grams of fresh cream and pour over the chocolate pieces. Wait for 2-3 minutes and stir gently. Cool it. Take around 300 ml of whipping cream and whip it to a stiff peak. Fold in the chocolate ganache and combine. Delicious chocolate mousse is ready.