Food Connection

Eggless Chocolate Ferrero Rocher Mud Cake

Cake which appears as fast as it disappears. This cake looks elaborate and fancy but it is very simple and easy to make, beginners can also try and prepare it effortlessly.



Preparation And Cooking Time

120 Min.



Cooking Method :   
Stove Microwave

  250g  ( 2+1/4 Cup) Maida (all purpose flour)

  250g  ( 1+1/4 Cup) Butter

  1/2 Cup Cocoa Powder

  1+1/2 Cup Powdered sugar

  1 Tbsp Instant Coffee Powder

  100g Chopped dark chocolate

  1tsp Baking powder

  1+1/2tsp Baking soda

  1 Cup Water

  1tsp Vanilla essence

For Ganache -200ml Fresh cream, 400g Chopped dark chocolate, 1tbsp butter.

For garnishing - 8-10 Ferrero Rocher

Combine sugar, butter, cocoa powder, coffee powder, chopped chocolate and water in a sauce pan.

Switch on the flame and stir it. Flame should be low.

Stir it till everything dissolves properly.

Switch off the flame and allow to cool completely.

Sieve the flour, baking powder and baking soda.

Add vanilla essence in wet ingredients.

Add dry ingredients in wet ingredients and mix gently.

The consistency should be pouring.

Here I have prepared two 8 inch cake tins with parchment paper.

Fill both the cake tins with prepared batter. Tap them.

Bake in a preheated oven for 30-35 minutes on 160 degree Celsius.

I baked second cake in pressure cooker.

Now my black beauty is ready to come out.

Check with a tooth pick.

My pressure cooker cake is also done.

For ganache add fresh cream in a sauce pan. Heat it till small bubbles appear on the sides of the sauce pan.

Remove from the heat and add chopped chocolate. Keep it aside for 10 minutes.

Now mix it nicely.

Add butter and mix again.

Glossy ganache is ready.

Keep aside for 30 minutes.

Demould the cakes. Cakes are super soft and moist.

For soaking syrup add sugar and water in same quantity and mix well.

Spread a spoon of ganache on the cake board.

Place a cake sponge on cake board.

Soak the cake sponge with soaking syrup.

Place prepared ganache on soaked sponge and spread with a spatula.

Place second cake sponge on it.  Soak with sugar syrup.

Now cover the whole cake with ganache.

Give finishing with the help of the spatula.

Wipe the excess ganache from the board.

Place a star nozzle in a piping bag and fill with ganache.

Drop some ganache with the piping bag and assemble ferrero rocher.

Make rosettes on the border of the cake or as desired.

Chocolate mud cake is ready to eat!!


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