METHOD

1. Preheat the oven and prepare both boxes of chocolate cake mix according to the package instructions.

2. Pour the batter into your prepared tins: : 1 x loaf tin & 1 x 9-inch (23cm) round cake tin. Alternatively, bake the mix as cupcakes in cupcake liners.

3. Bake the cakes according to package instructions until a skewer inserted comes out clean. Allow to cool completely on a wire rack, then refrigerate for about one hour until firm.

4. Heat the fresh 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 one Nestlé Bar-One Milk Chocolate bar 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, whip with an electric beater until a light and fluffy mixture is formed.

7. Cut the cooled cakes into the pieces demonstrated and assemble the number 0 cake, or arrange the cooled cupcakes into the shape of the number 0 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 all the Nestlé chocolates in whole form or broken into pieces where necessary. Refrigerate until needed.

11. Slice, serve and ENJOY!