LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
MEDIUM
3 HRS 5 MINS
2 HRS 30 MINS
35 MINS
INGREDIENTS
1 box (600g) vanilla cake premix, plus the ingredients required for the batter
2 tbsp (30ml) Nescafé Ricoffy Instant Coffee OR Nestlé Hot Chocolate
2 bars (58g each) Nestlé Tex Milk Chocolate Bar
1 tub (250g) store-bought vanilla icing
½ tub (115g) smooth medium-fat cream cheese
Nestlé Cocoa Powder for dusting
METHOD
1. Preheat the oven and prepare the box of vanilla cake mix according to the package instructions, with the addition of one tablespoon of Nescafé Ricoffy Instant Coffee or Nestlé Hot Chocolate added to the batter.
2. On a chopping board, chop 1 Nestlé Tex Milk Chocolate Bar into pieces. Pour half of the batter into the square cake tin, sprinkle the pieces of Tex on top of the batter, and cover the chocolate with the remaining batter before baking. Alternatively, layer the batter in cupcake lines.
3. Bake the cakes according to package instructions until a skewer inserted comes out clean. While the cakes are baking, prepare ¼ cup of black coffee using ¼ cup boiling water and one tablespoon Ricoffy. When the cake or cupcakes are removed from the oven, brush the cake with some black coffee. Allow to cool completely on a wire rack, then refrigerate for about an hour until firm. *Chef’s Tip: Any flavoured liquid can be used to add flavour to a cake in this way. The added moisture will also help prevent the cake from drying out.
4. Mix the cream cheese into the store-bought icing and set aside
5. Cut the cooled cake, using a serrated knife, into 3 equal sections as demonstrated. Take one of the pieces and find the centre of the cake lengthwise. Place the point of your knife at this point and cut the section of the cake at a 45-degree angle, creating two uneven-sized pieces. and assemble the structure of the number 1 cake, or arrange the cooled cupcakes into the shape of the number 1 on a large board or cake board. *Chef’s Tip: Watch the Foodies of SA recipe video to assist with this step!
6. Using a spatula or the back of a tablespoon, apply a thin layer of the vanilla icing all over the cake to seal any crumbs or to join the cupcakes. Refrigerate for 15 minutes.
7. Apply a thicker, smooth final layer of the vanilla icing over all sides of the cake.
8. Decorate by dusting the Nestlé Cocoa Powder over the entire cake. Pipe the remaining icing on top of the cake. Chop the remaining Tex chocolate into chunks and arrange them as desired. Refrigerate the cake until needed.
9. Slice, serve and ENJOY!
Tex-Amisu Cake
LEVEL:
MEDIUM
SERVES:
TOTAL TIME:
3 HRS 5 MINS
PREP TIME:
2 HRS 30 MINS
COOK TIME:
35 MINS
Tex-Amisu Cake
INGREDIENTS
1 box (600g) vanilla cake premix, plus the ingredients required for the batter
2 tbsp (30ml) Nescafé Ricoffy Instant Coffee OR Nestlé Hot Chocolate
2 bars (58g each) Nestlé Tex Milk Chocolate Bar
1 tub (250g) store-bought vanilla icing
½ tub (115g) smooth medium-fat cream cheese
Nestlé Cocoa Powder for dusting
METHOD
1. Preheat the oven and prepare the box of vanilla cake mix according to the package instructions, with the addition of one tablespoon of Nescafé Ricoffy Instant Coffee or Nestlé Hot Chocolate added to the batter.
2. On a chopping board, chop 1 Nestlé Tex Milk Chocolate Bar into pieces. Pour half of the batter into the square cake tin, sprinkle the pieces of Tex on top of the batter, and cover the chocolate with the remaining batter before baking. Alternatively, layer the batter in cupcake lines.
3. Bake the cakes according to package instructions until a skewer inserted comes out clean. While the cakes are baking, prepare ¼ cup of black coffee using ¼ cup boiling water and one tablespoon Ricoffy. When the cake or cupcakes are removed from the oven, brush the cake with some black coffee. Allow to cool completely on a wire rack, then refrigerate for about an hour until firm. *Chef’s Tip: Any flavoured liquid can be used to add flavour to a cake in this way. The added moisture will also help prevent the cake from drying out.
4. Mix the cream cheese into the store-bought icing and set aside
5. Cut the cooled cake, using a serrated knife, into 3 equal sections as demonstrated. Take one of the pieces and find the centre of the cake lengthwise. Place the point of your knife at this point and cut the section of the cake at a 45-degree angle, creating two uneven-sized pieces. and assemble the structure of the number 1 cake, or arrange the cooled cupcakes into the shape of the number 1 on a large board or cake board. *Chef’s Tip: Watch the Foodies of SA recipe video to assist with this step!
6. Using a spatula or the back of a tablespoon, apply a thin layer of the vanilla icing all over the cake to seal any crumbs or to join the cupcakes. Refrigerate for 15 minutes.
7. Apply a thicker, smooth final layer of the vanilla icing over all sides of the cake.
8. Decorate by dusting the Nestlé Cocoa Powder over the entire cake. Pipe the remaining icing on top of the cake. Chop the remaining Tex chocolate into chunks and arrange them as desired. Refrigerate the cake until needed.
9. Slice, serve and ENJOY!