For my son’s birthday, I’ve decided to try to make a cake that brings to mind the experience of eating a ferrero rocher chocolate (his favourite): not only the flavours of milk chocolate and hazelnut, but the textures of the truffle as well.
I thought I would make a 2-tier cake as it would give me more options to try different flavour combinations. I thought one tier could be a chocolate cake (chocolate fudge is my favourite so far), the other would be a hazelnut cake, using the golden almond cake from TCB, replacing the almonds and extract with hazelnuts and hazelnut extract.
I’d like to fill both with a chocolate filling and perhaps, chopped, toasted hazelnuts. I love Bill’s buttercream recipe but would like to try the silk meringue chocolate buttercream.
I think the outer frosting needs to be milk chocolate in flavour. I hesitate to use the milk chocolate ganache or buttercream as they seem to set up like chocolate bars. The light whipped ganache has a texture I prefer, but is a little too intense in flavour unless I can include milk chocolate with the bittersweet. Will it still work?
I would also like to include a layer in each cake that provides the crispiness of the wafer that’s in the truffle. Would a layer of hazelnut dacquoise work? Perhaps chocolate or vanilla meringue? (too sweet?)
Any suggestions would be appreciated…thank you