Ingredients

Group 1
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.400
100
Water
0.200
50
Eggs
0.100
25
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.050
12.5
Total Weight: 0.750
Group 2
Ingredient
KG
Weight (%)
BAKELS UNIFIL STRAWBERRY
0.100
-
Total Weight: 0.100
Group 3
Ingredient
KG
Weight (%)
FINO DARK CHOCOLATE BUTTONS
0.200
-
All Purpose Cream
0.100
-
Coffee liqueur
0.030
-
Total Weight: 0.330
Group 4
Ingredient
KG
Weight (%)
BAKELS UNIFIL STRAWBERRY
0.050
-
Total Weight: 0.050

Method

How to do it:

1. Blend Fino Chocolate Cake Mix, water, eggs and Butta Butteroil Substitute for 1 minute at low speed.
2. Scrape down and mix at second speed for 4 minutes.
3. Deposit in an 8" round pan lined with wax paper.
4. Bake for 35 minutes at 180°C.
5. Cool and then horizontally slice cake in half. Spread Unifil Strawberry.
6. Top with ganache and decorate with Unifil Strawberry as desired.

Ganache:
1. Melt Fino Dark Chocolate Buttons in a double boiler over low heat.
2. Remove from heat. Add all purpose cream and blend by hand until smooth.
3. Add coffee liqueur and mix until homogeneous.

Yield

1 x 8-inch round cake

Ingredients

Group 1
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.400
100
Water
0.200
50
Eggs
0.100
25
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.050
12.5
Total Weight: 0.750
Group 2
Ingredient
KG
Weight (%)
BAKELS UNIFIL STRAWBERRY
0.100
-
Total Weight: 0.100
Group 3
Ingredient
KG
Weight (%)
FINO DARK CHOCOLATE BUTTONS
0.200
-
All Purpose Cream
0.100
-
Coffee liqueur
0.030
-
Total Weight: 0.330
Group 4
Ingredient
KG
Weight (%)
BAKELS UNIFIL STRAWBERRY
0.050
-
Total Weight: 0.050

Method

How to do it:

1. Blend Fino Chocolate Cake Mix, water, eggs and Butta Butteroil Substitute for 1 minute at low speed.
2. Scrape down and mix at second speed for 4 minutes.
3. Deposit in an 8" round pan lined with wax paper.
4. Bake for 35 minutes at 180°C.
5. Cool and then horizontally slice cake in half. Spread Unifil Strawberry.
6. Top with ganache and decorate with Unifil Strawberry as desired.

Ganache:
1. Melt Fino Dark Chocolate Buttons in a double boiler over low heat.
2. Remove from heat. Add all purpose cream and blend by hand until smooth.
3. Add coffee liqueur and mix until homogeneous.

Display Conditions

Display Conditions

Chilled

Category

Category

Batter, Cakes

Finished Product

Finished Product

Cake