LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
MEDIUM
3 HRS 15 MINS
2 HRS 30 MINS
INGREDIENTS
2 boxes (600g each) of chocolate cake premix, plus the ingredients required to make the batter
½ cup (125ml) Nestlé Dessert & Cooking Cream
1 slab (135g) Nestlé Aero Milk Chocolate Slab
1 tub (250g) store-bought chocolate icing
1 cup (250ml) fresh cream
1 bar (40g) Nestlé Aero Peppermint Chocolate
1 bar (40g) Nestlé Aero Duet Chocolate
METHOD
1. Preheat the oven and prepare both boxes of chocolate cake mix according to the package instructions.
2. Pour the batter into the prepared 24 x 29 cm rectangle cake tin. Alternatively, bake the mix as cupcakes in cupcake liners.
3. Bake the cakes according to package instructions. Insert a skewer in the middle of the cake; if it comes out clean, the cake is cooked through. Allow to cool completely on a wire rack, then refrigerate for about one hour until firm.
4. Heat the Nestlé Dairy & Cooking Cream in a small saucepan over low heat until it just begins to simmer, or heat in a microwave until warm. Avoid boiling the cream.
5. On a chopping board, finely chop ¾ slab Nestlé Aero Milk Chocolate and add to a mixing bowl. Remove the cream from the heat and pour it over the chopped chocolate. Let the mixture sit for 5 minutes without stirring to allow the chocolate to melt. Stir slowly until the ganache is smooth and glossy. Set the ganache in the refrigerator to cool fully. *Chef’s Tip: Cover the surface of the ganache with cling wrap to prevent it from forming a layer on top of the mixture.
6. Once fully cooled, add the fresh cream to the ganache and whip with an electric beater until a light and fluffy mixture is formed. Refrigerate until needed for decorating.
7. Cut the cooled cakes into the pieces demonstrated and assemble the number 4 cake, or arrange the cooled cupcakes into the shape of the number 4 on a large board or cake board. *Chef’s Tip: Watch the Foodies of SA recipe video to assist with this step!
8. Using a spatula or the back of a tablespoon, apply a thin layer of the chocolate icing all over the cake to seal any crumbs or to join the cupcakes. Refrigerate for 15 minutes.
9. Apply a thicker, smooth layer of the chocolate icing. Place the whipped ganache into a ziplock bag with a round 1cm piping nozzle. Pipe round blobs of the whipped ganache on top of the cake.
10. Decorate the top of the cake with the Nestlé Aero Peppermint and Nestlé Aero Duet chocolates broken into pieces where necessary. Refrigerate until needed.
11. Slice, serve, and ENJOY!
Aero Cake
LEVEL:
MEDIUM
SERVES:
TOTAL TIME:
3 HRS 15 MINS
PREP TIME:
2 HRS 30 MINS
COOK TIME:
Aero Cake
INGREDIENTS
2 boxes (600g each) of chocolate cake premix, plus the ingredients required to make the batter
½ cup (125ml) Nestlé Dessert & Cooking Cream
1 slab (135g) Nestlé Aero Milk Chocolate Slab
1 tub (250g) store-bought chocolate icing
1 cup (250ml) fresh cream
1 bar (40g) Nestlé Aero Peppermint Chocolate
1 bar (40g) Nestlé Aero Duet Chocolate
METHOD
1. Preheat the oven and prepare both boxes of chocolate cake mix according to the package instructions.
2. Pour the batter into the prepared 24 x 29 cm rectangle cake tin. Alternatively, bake the mix as cupcakes in cupcake liners.
3. Bake the cakes according to package instructions. Insert a skewer in the middle of the cake; if it comes out clean, the cake is cooked through. Allow to cool completely on a wire rack, then refrigerate for about one hour until firm.
4. Heat the Nestlé Dairy & Cooking Cream in a small saucepan over low heat until it just begins to simmer, or heat in a microwave until warm. Avoid boiling the cream.
5. On a chopping board, finely chop ¾ slab Nestlé Aero Milk Chocolate and add to a mixing bowl. Remove the cream from the heat and pour it over the chopped chocolate. Let the mixture sit for 5 minutes without stirring to allow the chocolate to melt. Stir slowly until the ganache is smooth and glossy. Set the ganache in the refrigerator to cool fully. *Chef’s Tip: Cover the surface of the ganache with cling wrap to prevent it from forming a layer on top of the mixture.
6. Once fully cooled, add the fresh cream to the ganache and whip with an electric beater until a light and fluffy mixture is formed. Refrigerate until needed for decorating.
7. Cut the cooled cakes into the pieces demonstrated and assemble the number 4 cake, or arrange the cooled cupcakes into the shape of the number 4 on a large board or cake board. *Chef’s Tip: Watch the Foodies of SA recipe video to assist with this step!
8. Using a spatula or the back of a tablespoon, apply a thin layer of the chocolate icing all over the cake to seal any crumbs or to join the cupcakes. Refrigerate for 15 minutes.
9. Apply a thicker, smooth layer of the chocolate icing. Place the whipped ganache into a ziplock bag with a round 1cm piping nozzle. Pipe round blobs of the whipped ganache on top of the cake.
10. Decorate the top of the cake with the Nestlé Aero Peppermint and Nestlé Aero Duet chocolates broken into pieces where necessary. Refrigerate until needed.
11. Slice, serve, and ENJOY!