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Milk Chocolate Mud Berry Wreath

Nutritional Table

Help your family eat well every day, explore the nutritional properties of this recipe.

Average Quantity
per Serving
Energy 309Cal
Protein 4.7g
Fat, Total 16.1g
- Saturated 11g
Carbohydrate 35.9g
- Sugars 21.8g
Dietary Fibre 0.88g
Sodium 96mg
“Who says wreaths can’t be edible?”

 

"Who says wreaths can’t be edible?"

Ingredients

Serves 16
  • 200g unsalted butter, chopped
  • 200g PLAISTOWE Premium Chocolate Milk, broken into pieces
  • 1 cup (250mL) milk
  • 1½ cups (330g) caster sugar
  • 1 tsp vanilla bean paste
  • 2 eggs, lightly beaten
  • 1¼ cups (185g) plain flour, sifted
  • 1 tsp baking powder, sifted
  • 3 tbsp (25g) PLAISTOWE Premium Dutch Processed Cocoa, sifted
  • 290g pkt NESTLÉ BAKERS’ CHOICE White Melts, melted
  • ½ cup (125mL) vegetable oil
  • 4 tsp gel red food colouring
  • 125g punnet blueberries
  • 125g punnet raspberries
  • 250g punnet strawberries
  • ¼ cup (60mL) thickened cream, whipped
  • Raspberry sorbet, to serve

Instructions

Prep time       Cook time 
  1. Preheat oven to 160°C/ 140°C fan forced. Grease and line a 20cm round ring pan with baking paper.
  2. Place butter, PLAISTOWE Premium Chocolate Milk, milk, sugar and vanilla in a medium saucepan over medium heat and stir until melted and smooth. Leave to cool for 10 minutes. Add eggs and whisk to combine.
  3. Add flour, baking powder and PLAISTOWE Premium Dutch Processed Cocoa; whisk until smooth. Pour mixture into 2 lightly greased 22cm round cake tins lined with non-stick baking paper. Cook for 1 hour or until the cake is cooked when tested with a skewer. Allow to cool in pan for 10 minutes before turning out onto a wire rack to cool completely. Place rack over a deep tray (this will help catch any icing drips).
  4. In a medium bowl, combine melted NESTLÉ BAKERS’ CHOICE White Melts, oil and red food colouring. Pour icing over cake smoothing over tops and sides with a palate knife.
  5. To assemble the cake, slice and decorate berries according to picture. Place whipped cream in a piping bag fitted with a small round nozzle, pipe around cake and top with quenelles of raspberry sorbet.

 


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