There’s something irresistibly indulgent about a Ferrero Rocher cake, with its rich combination of chocolate, hazelnut flavors, and creamy textures reminiscent of the beloved confection. But what if I told you that you could recreate this luxurious experience in your very own kitchen, without an oven? Yes, you heard that right. This cake is made on stove in a saucepan.
By carefully controlling the heat, you can craft a soft, moist single layer of chocolate cake that melds perfectly with a hazelnut filling, topped with a velvety chocolate ganache and the iconic Ferrero Rocher pieces. This method preserves the rich, nutty, and chocolaty essence of the cake, delivering all the flavor and indulgence, but with a simplified and accessible process. It’s a game-changer for those who love to bake but don’t have access to an oven, allowing you to enjoy a slice of luxury with just a stovetop and a little bit of creativity. So whether you’re new to baking or simply want to experiment with new techniques, this Ferrero Rocher cake in saucepan is an irresistible treat that brings both ease and indulgence to the table, transforming any ordinary moment into a special occasion.
WHAT YOU’LL LOVE ABOUT THIS
- No Oven Required
- Rich, Decadent Flavor
- Perfect for Special Occasions
- Simple Ingredients
- Easy and Fuss-Free
INGREDIENTS USED IN MAKING FERRERO ROCHER CAKE IN SAUCEPAN
YOGURT
A key ingredient for moisture and tenderness, yogurt acts as a natural leavening agent in this eggless cake. Yogurt helps create a soft, fluffy texture while balancing the richness of the chocolate and hazelnut flavors. Yogurt acts as a tenderizing agent and a substitute for eggs in eggless cakes. Its acidity interacts with the baking soda and powder to produce carbon dioxide, which helps the cake rise and become fluffy.
CASTOR SUGAR
Sugar is crucial for sweetening the cake and influencing its texture. It attracts and retains moisture, ensuring the cake remains soft and moist. It also aids in creating a light and airy structure by incorporating air when creamed with butter.Beyond sweetness, sugar contributes to the caramelization on the cake’s crust, adding a hint of complexity to the flavor profile.
MILK
Milk provides additional moisture and helps dissolve the dry ingredients, ensuring a smooth and cohesive batter. It also aids in the formation of the cake’s structure when combined with flour. It offers a subtle richness and creaminess that complements the other ingredients, enhancing the overall flavor. It also enhances the richness of the chocolate.
OIL
Oil keeps the cake extra moist and gives it a soft, light texture. It’s also an excellent substitute for butter in stovetop recipes, as it helps the cake stay tender even after refrigeration. This makes oil an excellent choice for a cake made in a saucepan, where maintaining consistent moisture is key to achieving a tender crumb. Oil doesn’t aerate the batter the way butter does, it gives the cake a dense, fudgy texture that’s perfect for rich, chocolatey desserts. It also allows the other flavors—like the chocolate and hazelnut—to shine through, without overpowering the taste.
ALL PURPOSE FLOUR
Flour is the structural backbone of any cake, and in this Ferrero Rocher cake, it serves a critical role in providing the framework for the other ingredients. The gluten in all-purpose flour helps bind the wet ingredients together, ensuring that the cake has the perfect balance of structure and tenderness. Since this cake is all about achieving a moist, fudgy texture, all-purpose flour offers just the right amount of body without making the cake too dense.
NUTELLA
Nutella is the star ingredient that transforms this cake into a Ferrero Rocher-inspired masterpiece. The smooth, creamy chocolate-hazelnut spread adds a luxurious, rich flavor that is instantly recognizable and incredibly indulgent. Beyond just adding flavor, Nutella also brings an extra layer of moisture and creaminess to the cake, making each bite silky and decadent. Its hazelnut undertones mimic the taste of Ferrero Rocher candies, giving this cake its signature flavor profile.
EQUIPMENT USED IN MAKING FERRERO ROCHER CAKE IN SAUCEPAN
Measuring Cups and Measuring Spoons are the first thing that anybody needs. The right quantities will help in the desired outcome so these two things are a must.
Other basics that are required are mixing spoons, whisks and spatulas for an easy process.
A 6 inch saucepan to bake the cake.
OTHER RELATED RECIPES FROM THE BLOG
TIPS TO MAKE FERRERO ROCHER CAKE IN SAUCEPAN
- Make sure to sift the dry ingredients to incorporate some air.
- While frosting the cake, make sure it’s completely cooled before adding frosting.
- Choose a heavy-bottomed saucepan to prevent burning or uneven cooking. A non-stick saucepan works well for this purpose.
- Cover the saucepan with a lid and cook on low heat. Check occasionally to ensure the cake is cooking evenly. It will take longer than baking in an oven, so be patient.
- Insert a toothpick or skewer into the center of the cake to check if it comes out clean, indicating the cake is cooked through.
- Make sure to grease your cake pans thoroughly to prevent sticking. Use parchment paper rounds at the bottom for easier removal.
- Mix the batter until just combined. Over-mixing can result in a dense cake.
- 1 cup yogurt
- ½ cup castor sugar
- 3 tbsp sunflower oil
- 2 tbsp milk
- ¼ cup Nutella
- 1+1/2 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ cup hazelnuts, chopped
- For the frosting
- 1+1/2 cup milk chocolate, chopped
- ¾ cup fresh cream
- ¼ cup Nutella
- In a bowl, whisk together yogurt, sugar, oil , milk and nutella until well combined.
- Now, sift in the dry ingredients—all-purpose flour, baking powder, and baking soda and mix it until combined. Don't overmix at this stage.
- Fold in the chopped hazelnuts in the prepared batter.
- Pour the batter in a 6 inch saucepan greased with sunflower oil or butter and lined with parchment paper.
- Now, take a tawa or frying pan set over low to medium heat and place the saucepan over it and cover it with a lid. Bake it for 45-50 mins or until a skewer inserted in the centre comes out clean.
- For the frosting, place chopped milk chocolate in a bowl and pour warm fresh cream over it. Allow it to sit for a minute, then stir until the chocolate is fully melted and smooth. Add Nutella to the mixture and stir again until well combined. Place the frosting in the refrigerator to chill until it thickens and sets.
- Once the cake has cooled down, cover it with the frosting. Garnish with Ferrero Rocher chocolates and chopped hazelnuts.
If you like my ferrero rocher cake in saucepan recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
Leave a Reply