LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
MEDIUM
16
1 HR 30 MINS
30 MINS
1 HR
INGREDIENTS
2 boxes (600g each) chocolate flavoured cake mix, plus ingredients needed to make the batter
6 bars (48g each) Nestlé Bar-One Milk Chocolate, plus extra for decorating
½ cup (125ml) Nestlé Dessert & Cooking Cream
1 cup dates, optional
1 tub store-bought chocolate flavoured icing
METHOD
1. Preheat your oven and prepare both boxes of chocolate cake mix according to the package instructions. Alternatively bake the mix as cupcakes.
2. Pour the batter into your prepared tins: one 23cm round cake tin and one 26cm loaf tin, or cupcake papers.
3. Bake the cakes according to package directions. Allow to cool completely on a wire rack, then refrigerate until firm, approximately 1 hour. *Chef’s tip: the cake is cooked when a skewer inserted into the centre comes out clean.
4. Coarsely chop the Nestlé Bar-One Milk Chocolate bars on a cutting board. Gently heat the Nestlé Dessert & Cooking Cream in a small pot over low heat until it just begins to simmer, or heat in a microwave until warm.
5. Remove the cream from the heat and add the chopped Bar-One 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. *Chef’s tip: The caramel and nougat in the Bar-One may leave small, soft pieces, which is great for texture!
6. Set the ganache aside to cool to a warm, pourable consistency. It should be thick enough to cling to the cake but still run easily for the drip effect.
7. While the ganache cools, make the date caramel. Add 1 cup of fresh dates to a food processor with 1 tablespoon of water and a pinch of salt. Blend until the mixture smooth and a thick caramel consistency and place in a piping bag. Set aside until needed.
8. If the round cake is solid, carefully cut out a large circle from the center to create a donut or ring shape. Place this ring on a serving platter or cake board.
9. The loaf cake will form the vertical stem or tail of the '6'. You may need to trim the loaf cake slightly to ensure its width is proportional to the round cake.
10. Position the loaf cake vertically. Place one end of the loaf cake against the top-left section of the round ring, so that the loaf cake forms the top, curving line of the '6'. The loaf cake should be angled slightly so that it rests against the outside edge of the circle, running towards the top center.
11. Once the two pieces are correctly positioned to form the number '6', use a small amount of the store-bought chocolate icing to "glue" the two cake pieces together where they touch. Any minor gaps or imperfections in the cut edges will be covered by the thick layer of chocolate icing in the next step.
12. Apply a thin layer of the store-bought chocolate icing all over the cake to seal any crumbs. Refrigerate for 15 minutes.
13. Apply a thick, smooth final layer of the store-bought chocolate icing.
14. Slowly pour or spoon the Bar-One ganache over the top of the cake, allowing it to naturally drip down the sides for a beautiful effect.
15. Cut the extra Bar-One bars into chunks or slices and arrange them decoratively on top of the ganache and around the base of the cake.
16. Pipe dots of date caramel on the cake. Refrigerate the cake to allow the ganache to set slightly before serving. Alternatively, arrange the cupcakes in a number 6 shape, ice to join the cupcakes together and decorate.
17. Once the ganache has set, slice the cake, serve and ENJOY!
Big Bash Bar-One Cake
WRITE YOUR REVIEW
Share your feedback to help us create amazing recipes for you!
LEVEL:
MEDIUM
SERVES:
16
TOTAL TIME:
1 HR 30 MINS
PREP TIME:
30 MINS
COOK TIME:
1 HR
Big Bash Bar-One Cake
INGREDIENTS
2 boxes (600g each) chocolate flavoured cake mix, plus ingredients needed to make the batter
6 bars (48g each) Nestlé Bar-One Milk Chocolate, plus extra for decorating
½ cup (125ml) Nestlé Dessert & Cooking Cream
1 cup dates, optional
1 tub store-bought chocolate flavoured icing
METHOD
1. Preheat your oven and prepare both boxes of chocolate cake mix according to the package instructions. Alternatively bake the mix as cupcakes.
2. Pour the batter into your prepared tins: one 23cm round cake tin and one 26cm loaf tin, or cupcake papers.
3. Bake the cakes according to package directions. Allow to cool completely on a wire rack, then refrigerate until firm, approximately 1 hour. *Chef’s tip: the cake is cooked when a skewer inserted into the centre comes out clean.
4. Coarsely chop the Nestlé Bar-One Milk Chocolate bars on a cutting board. Gently heat the Nestlé Dessert & Cooking Cream in a small pot over low heat until it just begins to simmer, or heat in a microwave until warm.
5. Remove the cream from the heat and add the chopped Bar-One 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. *Chef’s tip: The caramel and nougat in the Bar-One may leave small, soft pieces, which is great for texture!
6. Set the ganache aside to cool to a warm, pourable consistency. It should be thick enough to cling to the cake but still run easily for the drip effect.
7. While the ganache cools, make the date caramel. Add 1 cup of fresh dates to a food processor with 1 tablespoon of water and a pinch of salt. Blend until the mixture smooth and a thick caramel consistency and place in a piping bag. Set aside until needed.
8. If the round cake is solid, carefully cut out a large circle from the center to create a donut or ring shape. Place this ring on a serving platter or cake board.
9. The loaf cake will form the vertical stem or tail of the '6'. You may need to trim the loaf cake slightly to ensure its width is proportional to the round cake.
10. Position the loaf cake vertically. Place one end of the loaf cake against the top-left section of the round ring, so that the loaf cake forms the top, curving line of the '6'. The loaf cake should be angled slightly so that it rests against the outside edge of the circle, running towards the top center.
11. Once the two pieces are correctly positioned to form the number '6', use a small amount of the store-bought chocolate icing to "glue" the two cake pieces together where they touch. Any minor gaps or imperfections in the cut edges will be covered by the thick layer of chocolate icing in the next step.
12. Apply a thin layer of the store-bought chocolate icing all over the cake to seal any crumbs. Refrigerate for 15 minutes.
13. Apply a thick, smooth final layer of the store-bought chocolate icing.
14. Slowly pour or spoon the Bar-One ganache over the top of the cake, allowing it to naturally drip down the sides for a beautiful effect.
15. Cut the extra Bar-One bars into chunks or slices and arrange them decoratively on top of the ganache and around the base of the cake.
16. Pipe dots of date caramel on the cake. Refrigerate the cake to allow the ganache to set slightly before serving. Alternatively, arrange the cupcakes in a number 6 shape, ice to join the cupcakes together and decorate.
17. Once the ganache has set, slice the cake, serve and ENJOY!