LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
MEDIUM
3 HRS 20 MINS
2HRS 30MINS
50 MINS
INGREDIENTS
2 boxes (600g each) vanilla cake premix, plus the ingredients required for the batter
⅓ cup (90ml) Nestlé Caramel Treat Dairy Dessert
1 tub (250g) store-bought chocolate icing
2 slabs (135g) Nestlé Aero Milk Chocolate
1½ slabs (150g) Nestlé Milkybar Original Chocolate Slab
METHOD
1. Preheat the oven and prepare both boxes of vanilla cake mix according to the package instructions, with the addition of ⅓ cup of Nestlé Caramel Treat Dairy Dessert into each cake batter before baking.
2. Pour the batter into your prepared tins: 1 x square cake tin 23 x 22 x 5cm & 1 loaf tin 26cm. 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. When the round cake is firm, cut a circle of 6cm in diameter from the center of the round cake to create a doughnut or ring shape using a cup or glass of this width. Cut the bottom left quarter free from the cake ring and rotate 90 degrees, joining the cut side onto the bottom right corner of the round cake. Place the loaf cake at the bottom of the cut quarter of cake, forming the figure 2.*Chef’s Tip: Watch the Foodies of SA recipe video to assist with this step!
5. To prepare the icing, on a chopping board, finely chop a third of the Nestlé Aero Milk chocolate slab and place in a small microwave-safe bowl. Melt the chocolate in 20 second intervals, making sure to stir after each interval, allowing the chocolate to melt evenly to prevent the chocolate from overheating. Once fully melted and slightly warm, add the chocolate to the store-bought icing and stir until combined in a small bowl.
6. 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.
7. Apply a thicker, smooth final layer of the chocolate icing over all sides of the cake.
8. Decorate by cutting the Nestlé Milkybar and Nestlé Aero Milk Chocolate into blocks using a warm knife. Arrange the pieces of chocolate in a checkerboard-like pattern. Refrigerate the cake until needed. *Chef’s Tip: Using a warm knife to cut the Aero and Milky Bar chocolates will ensure clean, straight blocks of chocolate are cut, allowing for a neat pattern to be formed.
9. Slice, serve and ENJOY!
Aero Checkerboard
LEVEL:
MEDIUM
SERVES:
TOTAL TIME:
3 HRS 20 MINS
PREP TIME:
2HRS 30MINS
COOK TIME:
50 MINS
Aero Checkerboard
INGREDIENTS
2 boxes (600g each) vanilla cake premix, plus the ingredients required for the batter
⅓ cup (90ml) Nestlé Caramel Treat Dairy Dessert
1 tub (250g) store-bought chocolate icing
2 slabs (135g) Nestlé Aero Milk Chocolate
1½ slabs (150g) Nestlé Milkybar Original Chocolate Slab
METHOD
1. Preheat the oven and prepare both boxes of vanilla cake mix according to the package instructions, with the addition of ⅓ cup of Nestlé Caramel Treat Dairy Dessert into each cake batter before baking.
2. Pour the batter into your prepared tins: 1 x square cake tin 23 x 22 x 5cm & 1 loaf tin 26cm. 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. When the round cake is firm, cut a circle of 6cm in diameter from the center of the round cake to create a doughnut or ring shape using a cup or glass of this width. Cut the bottom left quarter free from the cake ring and rotate 90 degrees, joining the cut side onto the bottom right corner of the round cake. Place the loaf cake at the bottom of the cut quarter of cake, forming the figure 2.*Chef’s Tip: Watch the Foodies of SA recipe video to assist with this step!
5. To prepare the icing, on a chopping board, finely chop a third of the Nestlé Aero Milk chocolate slab and place in a small microwave-safe bowl. Melt the chocolate in 20 second intervals, making sure to stir after each interval, allowing the chocolate to melt evenly to prevent the chocolate from overheating. Once fully melted and slightly warm, add the chocolate to the store-bought icing and stir until combined in a small bowl.
6. 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.
7. Apply a thicker, smooth final layer of the chocolate icing over all sides of the cake.
8. Decorate by cutting the Nestlé Milkybar and Nestlé Aero Milk Chocolate into blocks using a warm knife. Arrange the pieces of chocolate in a checkerboard-like pattern. Refrigerate the cake until needed. *Chef’s Tip: Using a warm knife to cut the Aero and Milky Bar chocolates will ensure clean, straight blocks of chocolate are cut, allowing for a neat pattern to be formed.
9. Slice, serve and ENJOY!