No bake eggless Ferrero Rocher mousse cake because the most decadent cakes have to be the simplest ones.
And this one my friend … wait for it … DRUMROLLL!!!!!!!!!!!!!!
Absolute no bake sinful treat made with handful of ingredients, to be precise 7 ingredients . It’s easy peasy beautifully delicious .
Anyone , and I mean anyone can make this cake. No oven, no fancy appliance needed at all . You can make it easily without a blender or a food processor too .
Can you feel my excitement !!!! I am so happy to share this recipe with you.
Plus it’s celebration time friends . Carve your craving completed one blissful year. Thank you all for being a part of my journey . Thank you for all the love , appreciation , requests , ideas , critique and comments which is constantly helping me to do better and better.
Right this time last year I stepped into the blogging world. I published my first recipe for the world to see and since then there was no turning back. I was such a rookie . Knew nothing how blogging works. All I knew was I can create and that creation needs to be shared with you. But I guess that was not enough when it comes to blogging. Recipe development is just a part of it . I had to concentrate on clicking great pictures , which btw was such a task and I sucked big time 🙁 I had to write more than a recipe .. mmmm not a good writer and not very expressive.
Blogging helped me enrich myself . It helped me discover the NEW me. I started working on my weaknesses . It was difficult to balance my private life with this new learning curve but stubborn me, I had to do it. And I felt so so good. I created my own blog without any physical help. Learnt few tricks of CSS reading books and lot of surfing online. It was like going back to school but more like self study. I felt so accomplished. I slowly started paying attention to food styling and photography as they are key elements to your recipe. Lol I still struggle taking good pictures but I am enjoying this learning phase . And handling the social media , don’t even get me started .. I am so bad at it .
I am lucky to be a part of beautiful blogger community and connecting with so many talented yet humble blogger friends virtually . I am so thankful to them for patiently answering my queries .. love ya all .
Please don’t get me emotional now , let’s go back to the recipe .
So why did I think of making a no bake eggless Ferrero Rocher mousse cake ?
A cake is a must for any celebration . So for this occasion I wanted to include my favorites in one recipe and keep it super simple.
So no ovens , no fancy appliances but insanely sinful and decadent cake . Something that each one of you can make. I had this idea forever which I really wanted to try, hence this no bake eggless Ferrero Rocher mousse cake.
Have you felt chocolate nirvana yet? You will after biting into this airy Ferrero Rocher mousse that will just melt in your mouth. It will just send you to trance mode , but I even have these luscious layer of rich chocolate and crunchy devilish layer of Oreos which will again bring you back to sanity . The entire package is filled with great sugar rush .
So if it is no bake then what is it made of ?
7 ingredients and 3 layers of ultimate goodness.
The bottom layer is a mix of Oreos , grounded hazelnuts and butter. If you don’t have hazelnuts just skip it.
The middle layer – the star , made up of chocolate plus nutella ( this screams ferrero flavors) plus heavy cream …… mmmm heaven !
The top layer was simple chocolate ganache – a last minute idea ,but I would say it just completes the ferrero rocher experience.
I know how much you have loved my previous cakes and I would like to call this one super simple recipe too. Now it’s your verdict to decide whether it is no fail recipe or not , for me it is .
Look at this , I mean just look the picture below .. how airy yet firm it is.
Left the cake at room temperature for 5 hours at the kitchen counter away from direct sunlight and it was still in great shape 🙂
I love decorating my cakes with fresh flowers so chose this simple decoration which took me just 5 minutes.This took my cake to a next level altogether . I chose my favorite flowers – carnations and in my favorite color pink. Plus the awesome ferrero rocher , how can we skip that . Place as many as you like 🙂
Your loved ones will surely be impressed by your non baking skills 🙂 calls for a High five right !
Look at the pretty cake slice sitting decked up calling your name.
I wish you could take a bite , but I am sure you will definitely make it.
I have to admit testing out this idea was a bummer the first time . In the process of making my bowl of chocolate seized on me. I had use the best couverture chocolate – Callebaut . Chocolate seizes when it’s burnt or if it comes in contact with water or sudden temperature changes. And here I suspect the temperature change. I did a dumb mistake of adding more cream which was chilled to the melted chocolate while it was warm .I love working with chocolate and this is very first time it seized , I blame the excitement . Well lesson learnt now. The seized chocolate is still sitting in my fridge , I may experiment saving it and making buttercream or something, sigh!!
So after all the screaming and punching myself I started all over again , did not take much time though. Only loss of precious chocolate and one more extra bowl to wash up.
Please go through the post , recipe and tips carefully for assured success 🙂
Pin this for later!
No bake eggless ferrero rocher mousse cake
- For the bottom layer
- 147 grams standard size Oreos with cream inside – 10 pieces
- 20 grams hazelnuts* optional
- 3 tablespoons melted butter
- For the middle layer
- 350 ml / 1.5 cups chilled heavy whipping cream
- 150 grams / ½ cup Nutella
- 6 oz / 205 grams / 1 cup approx. semi - sweet Baking/cooking chocolate chopped
- 75 ml / ¼ cup cream more for melting chocolate
- 1 teaspoon corn flour / cornstarch
- For the top layer
- 4 oz/113 grams / 3/ 4cups approx. semi – sweet cooking/ baking chocolate / chocolate chips
- 2.5 oz / 75 ml heavy cream
- For decoration
- Ferrero Rocher’s
- Lightly grease a 6” spring form pan with butter/oil and dust it with flour, the way you prepare a pan for baking.
- For the bottom layer
- Crush the Oreos and hazelnuts in a food processor / mixer until sand like texture.
- Take it out in a bowl.
- Drizzle melted butter over it and coat it until butter is well mixed.
- Put the mixture in the greased pan pressing it down firmly with a back of a spoon or base of a small bowl to level the mixture evenly .
- Place the pan in the fridge for 20 minutes to chill and set.
- For the middle layer
- Mix the 75 ml cream and the chocolate in a microwave safe bowl and melt it in the microwave on 50 % power until smooth and without lumps. It takes around a minute . Stop and stir every 15 seconds.
- Alternately you can melt the chocolate with cream by using double boiler method.
- Once chocolate is melted and shinny keep aside to cool down a bit.
- Now in another microwave safe bowl melt the Nutella for 30 seconds to soften it up a bit . This will help loosen it and mix well later.
- Keep it aside to cool a bit.
- Now in a big bowl whip the 1.5 cups chilled cream until it starts to thicken. Now add in sifted corn flour .
- Continue whipping until a bit stiffer peaks. Be careful, do not overmix or it will turn into butter and become useless.
- By this time chocolate should be cool to touch .
- Now add a big spoonful of stiffened chilled cream to the chocolate bowl and fold in gently with a spoon until mixed well.
- This is done so that the chocolate doesn’t get a shock when mixed with the rest of the cream.
- Now add the cream mixed chocolate back to the chilled cream bowl.
- Give the Nutella bowl a vigorous 10 seconds mix with a spoon to loosen . Now add the Nutella to the chilled stiffened cream too .
- Gently fold the chocolate and Nutella in by a spoon / spatula using cut and fold method . We want the mousse to be fluffy and airy.
- Now take out the spring form pan from the fridge and gently spoon the mousse in it.
- You may lick the leftovers .
- Gently tap the pan on the kitchen counter to get rid of any air bubbles.
- Level the mousse with the back of the spoon or an offset spatula.
- Cover the pan with a cling wrap or a foil on the top .
- Place it back in the fridge to chill for atleast 6 hours or overninght .
- For top layer.
- For chocolate ganache, place the chocolate in a bowl.
- In another microwave safe bowl heat the cream until a simmer , not boiling . You may heat up the cream in a saucepan on stovetop too .
- Now pour the hot cream over the chocolate.
- Let it sit undisturbed for 10 seconds.
- Now slowly start stirring it until chocolate is melted and shinny.
- If chocolate is not completely melted you may re warm the mixture for few seconds.
- Let it be cool to touch.
- Now pour it over the set mousse and spread evenly.
- Place it back in the fridge for 30 minutes to an hour and your ganache will be set.
- Now remove the pan from the fridge .
- With a sharp knife just loosen the edges of the pan in a circular motion, remember not to cut through the cake.
- Gently open up the springform pan by pulling the tab and unlocking it.
- Give the ring a wiggle and try to pull it up gently.
- You may garnish and serve right away or refrigerate covered for upto 5 days.
- For clean cake slices use a sharp knife to cut through the top layer, the mousse and the oreo layer.
- Insert a spatula under the oreo layer to pull it out.
Reader’s residing in India – Important UPDATE!
I have been getting many messages, whether or not you can use Amul cream. I haven’t personally tested the recipe with it.I have used heavy whipping cream here. But of what I know , amul cream has 25% fat only , which is really less for setting . May be you need to increase the amount of chocolate by ¼ cup to set it and additional 1 tablepoon cornstarch. There is no harm in experimenting. But your best bet is rich or troplite non dairy whipped topping as mentioned in the notes.
And you can refer to the video link here for whipping Amul cream to workable peaks.
Other cake you might be interested in – best eggless chocolate cake/ cupcakes , easy eggless vanilla cake/ cupcakes ,
salted caramel death by chocolate cake .
Hope you give this no bake eggless Ferrero Rocher mousse cake a try . Any queries or feedback , please drop a comment below.
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Thanks for stopping by.
Beautiful cake. I want to make this for a special day and I don’t have a springform pan. Can I make it in a regular cake pan and successfully remove it on a serving tray?
No, if you turn it, it will smash. You will need a springform pan or make an overhang parchment from the base to the top for easy removal of the cake without inverting it.
Hi Khushboo, I made this cake for my sister’s birthday a few days ago and it turned out amazing! Before topping the finished cake with Ferrero Rocher chocolates, I drizzled the top of the cake with Nutella (using melted Nutella in a ziplock bag with the corner cut). I also roasted hazelnuts and chopped them to place them in the middle of the cake. My family was so impressed with me lol- thank you so much for sharing such a great eggless, gelatin-free recipe! 🙂
Thankyou so much for this No Fail recipe which is like heaven for chocolate lovers like me
The cake turned out perfect and I enjoyed all the praise from my friends:)
The cake has been in the fridge for only 3 hours and my hubby keeps bugging me to have a taste of it. Pure torture hahaha. It looks really good I hope it will Look like yours. I thought it was a bit like a creamy texture when I put it in the pan compare to yours when it’s ready to eat so I really hope it’s ok. I did double the filling because I used a bigger pan.
Hahaha, hope you got to enjoy the cake the way it is was meant to be!
I tried your recipe and it was an awesome cake. I made it for my mother’s birthday and everyone loved this cake especially kids. Initially I was sceptical that I won’t be able to make this recipe but your recipes and notes are so elaborated that it feels really easy to try it. Keep up the good work👍🏻👍🏻👍🏻👍🏻.
I am glad you liked it. Thank you for the lovely feedback!
Pooja Sarjak Patel
Loved this recipe.. I make this cake on every 29th Dec for my elder brother’s birthday. He doesn’t eat normal cake and eat just this cake.. thanx dear
Thank you for sharing this recipe. Can I use agar agar to set this even better in case we have to take it outside? What would be the quantity of agar agar to be used? Also, The non dairy whipping cream that we get in India is already sweet so using that, will it affect the overall sweetness of the cake ? Or should we use the Amul 30% fat Whipping cream
Hi Swati, if you are using the non-dairy whipping cream, skip the sugar in the recipe. It is sturdy enough to hold if you take it outside. Just not directly under the sun. Don’t use Amul if non-dairy is available.
Hey, I used LeBourne chocolate compound instead of Nutella, I set up a doible boiler for melting the chocolate. After tthe chocolate was completely melted I mixed it with my Whipped cream and found out that the chocolate had become into solid pieces unable to mix properly. What might be the problem here?
I also mixed the 2 oreos crushed into my whipped cream.
Hi Anjul, I suspect your chocolate has seized. Did you first scoop up some cream and gently fold into the chocolate? This is necessary so that the chocolate doesn’t get shocked when mixing the entire cream.
I mixed the melted chocolate into my entire whipped cream amd then gently folded
Hello Anjul, as I mentioned earlier that chocolate is tricky to work with. Look at my 17th – 19th points in the instructions. I have mentioned about adding a dollop of cream into the chocolate first before proceeding.
Hi, I have a question regarding the two creams mentioned; living in the UK, I’m aware heavy whipping cream is double cream, however, what is the 75ml cream? Is this also heavy whipping cream or something other?
yes its the whipping cream as well Em.
The 75ml cream – is this single or double cream? I’m based in the UK so unsure as to what product to use.
Thanks for sharing this lovely recipe!
Hi Maya, I just googled up and heavy cream is double cream.
Wow! This looks super yummy! thank you for sharing this recipe with us, for sure my family would love this, will surely try making it this weekend
I mean in my town we get fresh wipped cream from bakery..can we use dat directly by mixing nuttela and chocolate
Is it whipped already or is it in liquid form . You may use the store bought whipped cream as long as before mixing it has soft peaks meaning already whipped stage.
Hi ma’am! This is the first time I’m going through your recipes. They look absolutely amazing!.
Just a small question, do you melt the chocolate with Amul fresh cream or Riche non-dairy whipping cream.
Thank you. If you are in India , use riche non dairy cream for the mousse part . For the top part riche or amul is fine.
Hi dear…..such a beautiful pc.of art…just two enqueries
Cn we use ready made wiooed cream whuch we get from bakery here on order
And in fridge means fridger or fridge
Bhawna I didn’t understand – what do you mean by getting it from bakery? and it needs to be in the fridge and not freezer.
Another hit recipe. Delicious! Your blog is my go to place for cakes . I will soon try your latest paneer recipe.
Thanks for lovely recipe. I have one small doubt.
You have used cornflour while whipping the cream.Does the uncooked flavour of cornflour affect the mouthfeel and and taste?
No it doesn’t.
Thank you Khushboo for your prompt response, Thank you for sharing this lovely recipe and all your help:)
No worries Konica, let me know how it turned out!
Will I be able to use a 20cm cake tin and would I need to adjust the measurements of the ingredients?
No you don’t need to adjust the measures Konica . It is 7″ pan that works well with this recipe.
Let me start by thanking you for this simple wonderful recipe. This was a super hit at my son’s birthday. So easy to make.
Happy birthday to your son . I am glad you liked it.
Hi Khushboo, i want to make this recipe with chocolate cake instead of oreo layer..pls guide me what changes required for that !!
Skip the bottom layer and use your preferred chocolate cake sponge layer instead. I would suggest height of the sponge layer be 1/2″.
I a big fan of your recipes. Your ferro rocher cake was on my list for so long and finally made it today on my anniversary. I just loved it. Couldn’t believe that I made it. 😀
Have two queries 1) while making the middle layer which cream is used along with chocolate? I used heavy cream.
2)while cutting the pieces the bottom layer did not come out clean. Most of it got stuck to the pan. I m using non stick springform pan. Any tips?
Lots of wishes,
Happy Anniversary Anu! Glad you liked the recipe. I have used Heavy whipping cream here. If you reside in India thrn non dairy whipping cream like Troplite in freezer section works the best. What was the pan size used? Did you grease your pan well? Allow the cake to stand at room temperature for atleast 10-15 minutes before cutting. Use a pie server or a sturdy spatula to take out the slice.
Can you give any info on cake improver/emulsifier/ gel which are used in eggless cakes in bakeries? Nowadays many housewives are using the same to make their cakes fluffy and light like store- bought ones. Have you used it anytime?
Hello Mina, I stick to basic accessible ingredients for my bakes. Haven’t used them yet. I know gel is made from gelatin and we do not consume it being vegetarian . It is used by bakeries to stabilize ganache and whipped cream.
Kushboo, I would like to give this a try! No M/W, how to melt the Nutella? Recipe is just amazing 😀😀
Hello Ishwarya , Thank you!!just melt it in a heavy duty pan on the stove top on low setting until loose and warm , stirring occasionally. Good luck!.
Hello Khushbu, loved the recipe looking forward to making it for my daughters 21st birthday. This will be my first time baking a cake! Also I will be carrying it to NY from SAn Jose. Do you think I can make this? When you say heavy whip cream is it the one we get in the carton?
If you have any other recommendations for any other cake that will be able to hold up in travel do let know pls. My daughter loves chocolate and everyone loves your cakes. Waiting for your response.
Congrats on the anniversary !
Hello Gauri, I haven’t traveled with this cake. But it stays well in a cool dry place for up to 4 hours. Use the heavy whipping cream that comes in the carton and whip it. Set it in the fridge overnight or 8-12 hours. Travel with the pan and unmold it at the venue. It should work if it is not under direct sunlight for long. Otherwise you may try my death by chocolate cake .. step by step on the blog, or the chocolate cake with buttercream or ganache frosting . Good luck!
Thanks for an early reply
Thanks for posting just an awesome recipe.. I have two questions
1. For the mousse part, can’t i only do only nutella and cream, what difference is the chocolate making in the mouse mixture? and if i skip the chocolate part, do i still need to add the cornflour?
2. I see in the picture above that the ganache layer is a thick one and only on top, how do I got about covering the entire cake with a thin layer of ganache, would that work too? (I was just thinking to cover the cake with a thin layer of ganache and then decorate with sprinkles of hazelnut on top and chopped hazelnuts on the side, any suggestions?)
Would appreciate if you could reply by 27th may.. have to make it for 28th may.. sorry for the rush rush.
Thanks a lot again.
Hello Gudiya, chocolate makes it more sturdy. However you may increase the quantity of Nutella and see if it is sturdy enough. The top ganache layer is optional. You may do a thin layer if you wish or skip it too.
I made a cake on our 10th Anniversary and it was super delicious and very easy recipe. Everyone LOVED it specially my kids and my husband. Thank you so much for creative and innovative idea. And now i am going to make it again for my daughters’ school for teacher’s appreciation week. Twice in a week. Thumbs Up. Thanks again.
Wow Chailtali that is fantastic. Thank you for a lovely feedback. I would love to publish your testimonial on my fb page. DO send me the pictures if you have any on my fb page message section. Have a nice day!
How are you doing?..Loved this cake and want to try it soon. I wanted to ask you, can I use a dairy whipping cream with 34% fat? Also should I use a double blender for bearing the cream or the attachment that is generally used for whisking eggs or curd?
Looking forward to your reply.
Yes you can!
Khushboo, first of all its a great recipe. But can I use cool whip in place of whipping cream? Just trying to skip the whipping part. Do you recommend that?
Renu , cool whip should work. I haven’t personally tried it though.
Thanks a lot dear. You rock.
Thank you so much for the reply. For decoration you used real flowers and Ferraro rocher instead of that I want to use other color frosting/icing/flavor or something else, so what do you suggest !
Chaitali this cake is rich on it’s own and using other frosting will interfere in the taste. Keeping it simple is good sometimes:) You may drizzle some melted white or dark chocolate. Or top it with some fresh fruits. You may top it with some colorful sprinkles or candies too.
The cake is looking very tempting. I am planning to make it for our 10th wedding anniversary.
I have couple of questions : for the middle layer you mentioned 1/4 cup of CREAM so what kind of cream.
other question is what other kind of frosting can i use, I want to use other color with chocolate ganache ! please suggest me some ideas. TIA.
You mean the 1/4 cup cream for melting chocolate right? It is the same heavy whipping cream that I have used for whipping . I did not understand your second question. What other color and which layer .
This was way easier than it looks. My inlaws were so impressed and my kids just went crazy about it . Will be making it again next week. Thanks a lot Khushboo for such easy recipes
Sounds great Suchi.Thank you for a lovely feedback .
thank you for the recipe!!! made for a friend’s anniversary!!! loved it!!!!
Hi Chaitra , thank you for a lovely feedback!
Tried the receipe twice within 3 days !!! So u can imagine how gooood and popular it is now in my household…. loved it totally…. there can never be enough chocolates !
Oh wow that’s fabulous ..Thank you for a lovely feedback!
Could this cake be frozen?
No Clare, the mousse will not stay airy anymore after freezing.
Look awesome. Can I use cool whip instead of heavy creamÉ
Hi Hetal, I haven’t tried it with cool whip personally but why not. You may substitute 2 cups of thawed cool whip for every 1 cup heavy cream called for without whipping. Because the final heavy cream is always twice it’s size. It should work. Let me know.
Thanks for quick Khushboo. I will try this weekend and let you know.
This cake was easier than I thought and way more delicious than I imagined. We loved it . Thank you for a fabulous easy and attractive cake recipe.
Happy to know that you enjoyed this recipe . Thank you for a lovely feedback.
can i use this recipe for cake in the jar…i am trying to make this as a return gift for my daughters birthday
absolutely yes Shilpa , will you be layering it? For cake in a jar this works great , just scoop some mousse and then top with some broken oreos and alternate layers 2-3 times. It needs to be refrigerated until eaten so I am thinking how will it turn out if you are thinking of giving as return gifts.
Hello mam….any substitute for hazelnuts ….here I didnt find here.plz.do rply badly want to make this
You mean you need substitute for nutella?
Wherever u have mentioned cream it’s heavy whipping cream only right. …can I use amul whipping cream…and by chilled cream u mean just refrigerate the cream or do we keep in freezer and then defrost it and whip it…but for chocolate melting do we use heavy whippin cream at room temperature?
Hi Riddhi , amul cream isn’t good to hold up mousse cake well . I would suggest non dairy whipping cream. I have mentioned the details in the post.
Hi Khuhboo….Recepie looks awesome ….Wanna try but right I have normal cake pan (not Spring form )and stocked store Baught Swiss/coca chocolates (not baking one )still can I bake ??also I Baught dairy whipping cream
Hi Divyani , springform pan is needed because you cannot invert this cake to release . You may use heavy duty foil inside your normal cake pan leaving a verhang to lift up the entire cake. Baking chocolate is preferred . Is it heavy whipping cream that you have bought ?
Thanks for sharing this wonderful recipe. It’s very well explained which is useful for a first timer like myself. Everyone loved the cake 😀
That’s great. My pleasure , happy to share. I would love to see your creation. If you have clicked any pictures do send me on my fb page carveyourcraving. Have a nice day!
Hi. This looks super.
If m using riches cream then too i hv to use corn flour???
Wat is the purpose of corn flour here
Hi Manjula, just to be sure the cake sets really well I have added cornflour . You may leave it and see the results. I always play it safe 🙂
The cake looks yummm..and thanks a lot for sharing a non bake cake..its a refief..Wanted to ask you few questions:
1. I am not abel to get a 6 inch springform pan: I am getting 18 cm, 20 cm and 22 cm pans only. Can I use any of it? If yes then shoudl I take any extra measures?
2. I am staying in India. Can you specifically mention the whipped cream name (product/Brand name) that you used?
Will wait for your answer.. and keep up the good recipes.. I am a fan now,., 🙂
Also I am not getting Troplite or Riche or any other non dairy heave cream..can you suggest from where can I buy the non dairy heavy cream?..thanks
Manolina , you can use 18 cms which is closest to 6″ , you may use any other too .. it’s just that the height will reduce tad bit , that’s it 🙂 in India I suggest Rich or Troplite found in freezer section of grocery/ departmental stores.
This cake was out of the world. Just like your other no fail bakes. You are a star . Thank you for sharing valuable recipes. I am in love ! This one came perfect!
Glad to know that Andy, thank you for your lovely feedback .. lol star .. I am blushing. Happy to share!
Hi, I haven’t bake a cake in my life so when I saw this no bake decadence I just wanted to try it. Followed it blindly and trust me it is the best we have ever had. My husband said this is like some 5 star hotel cake. Thanks to you. I will try all your recipes soon.
Welcome Kashish , and baking is much easier than you think. Do give it a try 🙂
Happy blog anniversary Khushboo.
The cake is looks yummilious…wanna try it .
And ur idea of using fresh flowers for decoration
is so exciting…yes it takes ur cake to another level
Thank you Nandini for your lovely wishes. Do try the cake 🙂
Hi, I love your recipe and the presentation looks fabulous. I would like to make this for my hubby’s birthday. I leave in United state, So its hard to find similar taste of things here. Should I use salted or unsalted butter? Do you have any suggestion on brand for Heavy Whipping cream, chocolate chips and coking chocolate chopped?
Thank you Shruti . I have used salted butter because that is always there stocked up 🙂 Any brand heavy whipping cream . Baker’s semi sweet chocolate bars are easily available in all departmental stores, use that or any cooking / baking chocolate in bar form with 50 % or more cocoa . I don’t prefer choco chips for this one but you can use it, I use it a lot in other recipes. I love semi – sweet chocolates . Looking forward to your re creation.
Hi khushboo firstly all your recipes are just amazing i make them here in India and everyone just loves them so thank you for sharing these with us!! I wanted to know first if i could use amul dark chocolate in all the chocolate cakes and desserts and for whipping the cream can i just use the electric mixer??!!Once again thanks!!!
Thank you Elena. What kind of chocolate is it baking chocolate? And which mixer are you referring to – the mixer grinder one? You need a balloon whisk attachment to whip up the cream
Chava of Almost Kosher
I’m having a teeny wedding and may have to use your recipe for my cake. I love Ferrero Rocher!
Great , looking forward to it 🙂
What a great way to celebrate your blogs anniversary?…gorgeous click and irresistible cake
Thank you Teena 🙂
What is cut n fold method?
You just cut into the cream chocolate mix with the spatula and then fold the mixture , in simple words.. just keep folding the mixture until everything is well combined .
Thanks Khushboo !! One more thing, can I use the left over whipped cream for ganache or does it have to be in liquid form? If using whipped cream before melting should that also be 75 ml?
So far so good… The cake is looking yum?will share the pics soon. Thank you ?
Yes you can use leftover cream for ganache. Should be 75 ml in liquid form which you will simmer . Great, I am excited and awaiting your feedback !
The cake is absolute winner and so easy. And you have given answer to every imaginable question at least in my head. Congrats on completing one year. God bless.
Thank you Avin 🙂
Hey Khusboo this cake looks super delicious and very simple recipe am surely gonna make one on my birthday , Congrats on completing 1 year love your blogs.
Happy to hear that Sam , will await your feedback on it. Thank you!
Happy blog anniversary Khushboo. The cake looks so decadent . I love your creations.
Thank you AArti 🙂
Excellent recipe and presentation .
I just love your recipes and really admire you as a person. Simple and generous. Stay blessed ?
Thanks a bunch Evneet , means a lot , much love!
Hi Khusboo first of all Congratulations for completing a year successfully !!! Its reallyy great to follow your blog 🙂
I wanted to know about the whipping cream since I am in India, any idea which cream should I buy for the middle layer, for the ganache I usually use amul cream.
Please suggest !!!
Yes you may use amul cream for this one. I will update my post shortly. It won’t have stiff peaks , only soft peaks. It has only 25 % fat so may be more cornflour needed. So that is fine. You may use non dairy whipping cream as mentioned.Thank you so much for the lovely wishes.
Super wow recipe u’ve come up with,for sure giving a try!
Query:- butter to use should be salted or unsalted, also amul cream can be used ??
Thank you, do try and get back 🙂 I have used salted butter. And yes I am sure amul cream can be used .
Hello khushboo, loved reading every bit. Congratulations on 1st blog anniversary. The cake looks easy and elegant. Can’t wait to try
Thank you Samantha :)sure give it a go!
Thank you for this delicious well explained recipe! I tried and came out really well! Guests were impressed as to how can you make it without baking?? M like thanks to my dear Calite friend!
Thanks once again..love your blog and no fail recipes.
Hey Mansi, Thank you for a lovely feedback 🙂 glad to know you loved it. Stay tuned for more.