Comments on: Ferrero Rocher Cake

By: Olivia

Olivia — Mon, 23 Sep 2024 15:43:43 +0000

In reply to Giada. Hi Giada! Are you at higher elevation now? Over 3000ft? That would cause the issues you're seeing. Let me know and I can give you some tips.

By: Giada

Giada — Sun, 22 Sep 2024 02:12:13 +0000

I love this cake and used to be my go, to but since I moved from East Coast to California, they never came out right. I tried 5 times and they always fall completely a part or sink. I don’t understand how to fix the problem since it was my favorite cake to make.
Do you have any suggestions?

By: Olivia

Olivia — Mon, 18 Mar 2024 16:48:21 +0000

In reply to Jason. Hi Jason! I'm glad the tweaks helped a bit. I hope you're able to nail down a perfect version. One recipe as is should work for a 9x13 pan though it would be a bit thinner. I would definitely double it and make two pans worth if you want a layered cake.

By: Jason

Jason — Mon, 18 Mar 2024 00:02:48 +0000

In reply to Olivia.

Thank you Liv! I used the adjustments you suggested and it came out much better, but still needs to be played with a bit as it still sunk a little and was a bit cumbly when trying to frost it. If I wanted to make a dual layer 9×13 cake, should I double it? and would you recommend baking in 2 9×13 or 1 9×13 and cutting it in half?

By: Olivia

Olivia — Wed, 06 Mar 2024 17:29:42 +0000

In reply to Jason.

Hi Jason! It might require some experimentation on your part. I find the chocolate cakes are more finicky due to the amount of raising agent. Here are some general guidelines if you’re at 3000ft:
• Increase the oven temperature by 15-25F 
• Decrease baking time by 5-10mins. 
• Decrease sugar by 1 Tbsp per cup 
• Decrease baking powder by 1/8 tsp per cup 
• Increase liquid by 1-2 Tbsp per cup 
• Add 1 Tbsp of flour

Aside from those things, don’t open the oven door until the cakes are set because that can cause them to cave in. I suspect the culprit for you is elevation though so I would try those things!

For three 8″ pans I would 1.5x the recipe.

By: Jason

Jason — Fri, 01 Mar 2024 19:58:02 +0000

In reply to Olivia.

Hi Liv, I am in Calgary. 3200 feet.
Do you have suggestions for how to convert so my cakes don’t sink? also making with 3 – 8″ pans for a larger birthday party.

thank you

By: Olivia

Olivia — Mon, 05 Feb 2024 17:17:02 +0000

In reply to Claudie Harrisson. Hi Claudie! I'm so glad you loved it :)

By: Claudie Harrisson

Claudie Harrisson — Mon, 05 Feb 2024 16:53:10 +0000

Loved the recipe! However, had to add quite a bit of milk to the frosting for it to become fluffy.

By: Olivia

Olivia — Thu, 04 Jan 2024 17:50:10 +0000

In reply to Beatriz Salazar. Thanks so much Beatriz! I'm so glad you both loved it.

By: Beatriz Salazar

Beatriz Salazar — Tue, 02 Jan 2024 17:26:48 +0000

I made this cake and it was an instant family hit. I used crushed ferrero as suggested and the result was great. My daughter and son declared it best chocolate cake ever. Thank you for this recipe!