Ingredients

  • 2½ cups (625ml) cake flour
  • ½ tsp (3ml) salt
  • 2 tbsp (30ml) cocoa powder
  • 230g butter
  • 1½ cups (375ml) castor sugar
  • 2 eggs
  • 1 tsp (5ml) vanilla extract
  • 1 cup (250ml) NESTLÉ IDEAL EVAPORATED MILK
  • 1 tsp (5ml) red food colouring (preferably powder)
  • 1 tsp (5ml) vinegar
  • 1 tsp (5ml) bicarbonate of soda
  • 1 x 360g NESTLÉ TREAT
  • 200ml NESTLÉ CREAM
  • ½ tsp (3ml) chopped mint

Method

  • Heat oven to 170ºC. Grease a 24cm cake pan well. Sift together 2½ cups (625ml) cake flour, ½ tsp (3ml) salt and 2 tbsp (30ml) cocoa powder.
  • Beat 230g butter until light and fluffy then gradually add 1½ cups (375ml) castor sugar, then two eggs one at a time, beating well between additions.
  • Add 1 tsp (5ml) vanilla extract.
  • Whisk 1 cup (250ml) NESTLÉ IDEAL EVAPORATED MILK and 1 tsp (5ml) red food colouring (preferably powder).
  • Have your mixer on low speed, then add the flour mixture and the milk mixture to the butter mixture in 3 batches, starting and ending with the flour mix.
  • Combine 1 tsp (5ml) vinegar and 1 tsp (5ml) bicarbonate of soda and allow to fizz.
  • Fold gently into the batter.
  • Pour into the prepared tin and bake for 25-30 minutes.
  • Remove from oven and leave to cool.
  • To make the filling, mix 1 x 360g NESTLÉ TREAT, 200ml NESTLÉ CREAM and ½ tsp (3ml) chopped mint together.
  • Once the cake has cooled, remove from the pan and cut the cake in half, horizontally. Spoon the filling onto the bottom layer and place the second half on top.
  • Pour the remainder over the top of the cake.
  • To decorate, sprinkle with beetroot powder, beetroot chips and fresh mint leaves.

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