LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
MEDIUM
3 HRS 45 MINS
3 HRS
45 MINS
INGREDIENTS
2 boxes (600g each) of chocolate cake premix, plus the ingredients required for the batter
1 tub (250g) store-bought chocolate icing
1 slab (150g) Nestlé Rolo Soft Toffee Milk Chocolate
2 rolls (48g each) Nestlé Rolo Soft Toffee Milk Chocolate
½ cup (125 ml) Nestlé Dessert & Cooking Cream
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: two 23cm round cake tins.
3. Bake the cakes according to package instructions until a skewer inserted comes out clean. Alternatively, bake the mix as cupcakes in cupcake liners. Allow to cool completely on a wire rack, then refrigerate for about an hour until firm.
4. On a chopping board, coarsely chop the 150g slab of Rolo Soft Toffee Milk Chocolate and add to a chopping bowl. Gently heat the Nestlé Dessert & 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. Remove the cream from the heat and add 100g of the chopped Rolo 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 aside to cool to a warm, pourable consistency.
6. When the round cake is firm, cut a circle of 9cm in diameter from the center of the round cake to create a doughnut or ring shape. Repeat this step for the other round cake.
7. Place both rounds of cake on a cake board. Cut a straight section off the bottom of the top ring and the top of the bottom ring, and slide these two cut sides together, joining them to form the number 8. Alternatively, arrange the cupcakes in a figure 8 on the cake board. Chef’s Tip: Watch the Foodies of SA recipe video to assist with this step!
8. Cut a hollow out of the centre of the figure 8 using a small knife and remove this section of cake carefully. Pour ½ of the ganache into this cavity and sprinkle in the remaining 50g chopped Rolo pieces. For the cupcake version, create a small hollow in the centre of each cupcake and fill with a portion of ganache and chocolate. Return the pieces of cake that were removed into the cavity, leaving a level surface of the cake.
9. Prepare the icing by adding ½ of the remaining ganache to the store-bought icing and mixing until combined in a mixing bowl. 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.
10. Apply a thicker, smooth final layer of the chocolate icing. Decorate the edge of the cake with the remaining ganache, piping or spooning the mixture to form drips down the sides of the cake. Dots of the ganache can be added to the edge cupcakes.
11. Decorate the cake by placing the Rolo Soft Toffee Milk Chocolates on the surface of the cake. Refrigerate until needed.
12. Slice, serve and ENJOY!
Rolo Cake
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LEVEL:
MEDIUM
SERVES:
TOTAL TIME:
3 HRS 45 MINS
PREP TIME:
3 HRS
COOK TIME:
45 MINS
Rolo Cake
INGREDIENTS
2 boxes (600g each) of chocolate cake premix, plus the ingredients required for the batter
1 tub (250g) store-bought chocolate icing
1 slab (150g) Nestlé Rolo Soft Toffee Milk Chocolate
2 rolls (48g each) Nestlé Rolo Soft Toffee Milk Chocolate
½ cup (125 ml) Nestlé Dessert & Cooking Cream
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: two 23cm round cake tins.
3. Bake the cakes according to package instructions until a skewer inserted comes out clean. Alternatively, bake the mix as cupcakes in cupcake liners. Allow to cool completely on a wire rack, then refrigerate for about an hour until firm.
4. On a chopping board, coarsely chop the 150g slab of Rolo Soft Toffee Milk Chocolate and add to a chopping bowl. Gently heat the Nestlé Dessert & 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. Remove the cream from the heat and add 100g of the chopped Rolo 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 aside to cool to a warm, pourable consistency.
6. When the round cake is firm, cut a circle of 9cm in diameter from the center of the round cake to create a doughnut or ring shape. Repeat this step for the other round cake.
7. Place both rounds of cake on a cake board. Cut a straight section off the bottom of the top ring and the top of the bottom ring, and slide these two cut sides together, joining them to form the number 8. Alternatively, arrange the cupcakes in a figure 8 on the cake board. Chef’s Tip: Watch the Foodies of SA recipe video to assist with this step!
8. Cut a hollow out of the centre of the figure 8 using a small knife and remove this section of cake carefully. Pour ½ of the ganache into this cavity and sprinkle in the remaining 50g chopped Rolo pieces. For the cupcake version, create a small hollow in the centre of each cupcake and fill with a portion of ganache and chocolate. Return the pieces of cake that were removed into the cavity, leaving a level surface of the cake.
9. Prepare the icing by adding ½ of the remaining ganache to the store-bought icing and mixing until combined in a mixing bowl. 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.
10. Apply a thicker, smooth final layer of the chocolate icing. Decorate the edge of the cake with the remaining ganache, piping or spooning the mixture to form drips down the sides of the cake. Dots of the ganache can be added to the edge cupcakes.
11. Decorate the cake by placing the Rolo Soft Toffee Milk Chocolates on the surface of the cake. Refrigerate until needed.
12. Slice, serve and ENJOY!