Aero Cake

By Foodies of South Africa · 120 min

Ingredients

Instructions

1. Prepare both boxes of chocolate cake mix following the package instructions, plus the ingredients it requires.
2. Pour the batter into a 24 x 29 cm rectangular cake tin, or bake as cupcakes in liners.
3. Bake according to the package instructions; a skewer inserted in the middle should come out clean. Cool completely on a wire rack, then chill for about 1 hour until firm.
4. Heat the cooking cream in a small saucepan over low heat until it just begins to simmer, or warm it in the microwave. Do not boil.
5. Finely chop 3/4 of the milk chocolate Aero slab and put it in a bowl. Pour the hot cream over it, leave for 5 minutes without stirring, then stir slowly until smooth and glossy. Chill until fully cool, with cling film pressed on the surface.
6. Once the ganache is fully cool, whip in the fresh cream with an electric beater until light and fluffy. Refrigerate until needed.
7. Cut the cooled cakes into pieces to form the number 4, or arrange the cupcakes in the shape of a 4 on a board.
8. Spread a thin layer of chocolate icing over the whole cake to seal crumbs or join the cupcakes, then chill for 15 minutes.
9. Spread a thicker, smooth layer of the chocolate icing. Pipe round blobs of the whipped ganache on top using a 1 cm round nozzle in a bag.
10. Decorate with the broken peppermint and duet Aero bars. Refrigerate until serving, then slice.

Summarized from Foodies of South Africa's video. Watch it for the details.

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