“if the world’s most upset people would take a bite of anything chocolate as a ‘timeout’ to calm their seething rage, perhaps they’ll plop down in a heap or curl up in a foetal position as they tear their hair out and cry hot tears of relief that something in the mystical, spiritual substance of the cacao bean convicted them of refraining from nearly ‘doing whatever’ they were likely to regret later”.
Ever since I was old enough to feed myself my first ever chocolate cube, I’d been forever transformed by the thought that chocolate could save at least half the world’s problems. At least give me a moment to imagine myself silly—that hypothetically if the world’s most upset people would take a bite of anything chocolate as a ‘timeout’ to calm their seething rage, perhaps they’ll plop down in a heap or curl up in a foetal position as they tear their hair out and cry hot tears of relief that something in the mystical, spiritual substance of the cacao bean convicted them of refraining from nearly ‘doing whatever’ they were likely to regret later. Now you know how my waist is many many inches wider than I prefer while I’ve managed to worry probably a bit too much my entire life about ‘playing nice’!
Back to the mystique of chocolate, it does seem weird that the expression, “Awfully Chocolate” (which is also the name of an actual chocolate boutique I rather like in Asia) means anything but awful. In fact, kudos to the clever whoever who came up with a great name like that—my mantra when I bake anything chocolatey in nature. More is more, when it comes to chocolate for me and I have just the best recipe for an Easter dessert waiting for you: My Ferrero Rocher Chocolate Cake. It’s chocolatey through and through, it’s rich, it’s velvety, it’s to die-for.
And you know, being Easter time and all, sometimes if a wee bit of fanciness is called for when you’re entertaining, you can’t beat a cake like this—let the kids fight over the lollies and easter chocolate eggs but the adults (the ones who need to calm down more) should sit down to take a bite of this….something to make everyone’s eyes roll to the back of their heads and forgive anyone and anything they did not deserve. Isn’t that why we celebrate Easter time.
Happy Holy Week coming up and Easter. God bless you and your family.
Ferrero Rocher Chocolate Cake Recipe:
Basic Chocolate Cake: (adapted from Donna Hay’s)
375g butter, softened
250g brown sugar
3 large eggs
2 C all-purpose flour, sifted
2 tsp baking powder
80g cocoa, double sifted
3/4 C full-cream milk
1 quantity ‘Chocolate Swiss Meringue Buttercream’
1 quantity ‘Fudge Chocolate’ frosting
Ferrero Rocher chocolate balls + Meringue + Choc shavings for decorating
Heat your oven to 160 degrees. Beat butter and sugar in the mixer stand bowl for 8-10 minutes until light and fluffy. Gradually add the eggs one by one, whisk till well incorporated. Fold in the flour, baking powder, and cocoa, then stir in the milk carefully. Transfer to a 8.5” round cake tin already lined with non-stick baking paper on the bottom and sides.
Baking time: 1 hr 10 min or until cooked when tested with skewer.
Turn it onto a wire rack to let cake cool completely. I used a serrated knife to level and divide the cake into half. I cooled it completely int the fridge until I was ready to apply the buttercream frosting, chilled it further after the buttercream frosting before I applied the top fudge layer and decorated it with about 6-8 Ferrero Rocher chocolate balls, some crushed and whole (baked) meringue and chocolate shavings.
Chocolate Swiss Meringue Buttercream (For the inside layers)
3 egg whites from 3 x Large eggs
1 cup granulated sugar
1 cup unsalted butter (softened)
1 tsp vanilla extract
1/2 a bar coverture dark chocolate*, melted and fully cooled
#optional: 1/2 C hazelnuts, crushed or ground coarsely
*P.S. I used Nestlé Plaistowe Premium dark chocolate
In a glass mixing bowl, add the egg whites and castor sugar and set it over a
pot of simmering water. Using a handheld whisker, whisk the mixture till the
sugar dissolves completely (you should notice an opaque-looking change from
Transfer the picture into your stand mixer bowl, add the vanilla extract, and
using the whisk attachment, whisk on medium at first, then increase speed to
high to cool down mixture—you’ll get stiff peaks.
Next, add softened butter gradually and whip until you get a creamy
buttercream. Fold in the melted chocolate (that has cooled completely!).
Chocolate Fudge Icing (For Exterior Frosting):
250g dark coverture chocolate
1/2 C thickened cream (single or pouring cream)
Over a heatproof bowl, melt dark chocolate, 1/2 C thickened cream
and about 70g butter over a pot of simmering water. Stir using a heatproof
spatula (wooden or silicon will do) till melted. Remove to let cool.
In a stand mixer bowl, beat till thick and fluffy. Spread over the fully chilled
cake (already layered with chocolate swiss meringue buttercream inside).