Dessert

Triple chocolate mini cakes

Talented Kiwi baker Devoney Scarfe from SugarMama Baking uses NESTLÉ BAKERS’ CHOICE White, Dark and Milk Melts to create the next big thing in cupcakes – the mini cake. Made for baking, the improved NESTLÉ BAKERS' CHOICE range ensures passionate bakers can perform at their best
SugarMama Bakery’s Triple Chocolate Mini Cakes
6
30M
  • NESTLÉ BAKERS’ CHOICE Melts are ideal for coating and decorating as they set hard and glossy without the need for refrigeration. A NEW 450g Dark Melts Value Pack is also available in leading supermarkets now.

  • The NESTLÉ BAKERS’ CHOICE range has sustainably sourced cocoa across the full range, see nestlecocoaplan.com to learn more. The range is available in leading supermarkets.

  • Head to the Bakers’ Corner website for more recipe inspiration or visit the Facebook page.

  • Purchase NESTLÉ BAKERS’ CHOICE products at participating retailers.

Ingredients

White chocolate cake
Chocolate dipped hazelnuts
Dark chocolate hazelnut praline cream
Assembly

Method

White chocolate cake

1.Heat the milk gently on the stovetop.
2.Melt the NESTLÉ BAKERS’ CHOICE White Melts in the microwave; 1 min on high, take out, stir, repeat until melted.
3.Combine NESTLÉ BAKERS CHOICE White Melts with warmed milk and stir until combined.
4.Set aside to cool.
5.Preheat oven to 180 degrees. Grease and line cake pan.
6.Cream butter and sugar until light and fluffy.
7.Add eggs one at a time. Beating well to combine each egg.
8.Sift in flour and baking powder. Stir to combine.
9.Add in chocolate milk mix. Fold until just mixed.
10.Tip mixture into baking pan and bake for 25-30 mins.
11.Let it stand for 2-3 mins in the tin before tipping it out onto a cooling rack. Allow to cool completely.
12.Once cooled you need to slice through the cake horizontally. You want the bottom part of the cake to be at 1.5cm high. Don’t throw away the cake top; this can be used in school lunches, popped in the freezer to use for truffles or cake pops (or for that naughty late night snack). Get your circle cutter and cut 18 rounds out of your cake. Put aside ready for assembly.

Chocolate dipped hazelnuts

13.Melt 100g NESTLÉ BAKERS CHOICE Milk Melts in the microwave. Stab a hazelnut with a toothpick and dip into the chocolate. Stick into the apple half to dry. Repeat until they are all done.

Dark chocolate hazelnut praline cream

14.To make the hazelnut praline, blitz the hazelnuts in a food processor until you have a rough chop. Be careful you don’t over work the nuts and turn it into nut butter.
15.Tip the nuts out onto some greaseproof paper.
16.Melt the sugar over a low heat until it is a lovely golden brown.
17.Tip the sugar over the nuts and let cool.
18.Once completely cool, blitz again in the food processor until you have a rough crumb.
19.Split this crumb into 2 bowls.
20.To make the cream, melt the NESTLÉ BAKERS’ CHOICE Dark Melts in the microwave for 1 minute on high, take out, stir, repeat until smooth.
21.Whisk the cream until you have very soft peaks. You can do this with a cake mixer if you want but be very careful not to over whip.
22.Once you have soft peaks, sprinkle half the praline into the cream and drizzle in the cooled (but still liquid) melted chocolate.
23.Fold together by hand. Do this bit by hand because it is very easy to over whip at this stage.
24.Put in a piping bag with #1a tip piping nozzle.

To assemble

25.Place down one cake disk. Pipe cream in an even round, put another cake disk on top, pipe cream again. Place the third cake disk on top and pipe the final layer of cream. Sprinkle the top layer with the reserved praline and top with a chocolate-dipped hazelnut. Repeat until finished.
  • You can make the cake a day ahead of time if desired. – Don’t throw away the leftover cake; this can be used in school lunches, popped in the freezer to use for truffles or cake pops (or for that naughty late night snack).
Note

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