Blueberry Chocolate Cake
16-049
Group Cake Base
Ingredient
KG
%
Fino Chocolate Cake Mix
0.400
100.00
Eggs
0.100
25.00
BAKELS DAIRY BLEND
0.050
12.50
BAKELS OVALETT
0.015
3.75
Water
0.200
50.00
Total Weight: 0.765
Group Filling
Ingredient
KG
%
BAKELS DARK CHOCOLATE FUDGE
0.150
-
BAKELS LES FRUITS 50% BLUEBERRY
0.200
-
Total Weight: 0.350
Group Icing
Ingredient
KG
%
BAKELS WHIPPING CREAM
0.350
-
Fresh Milk (cold)
0.110
-
APITO BUTTA VANILLA ESSENCE
0.008
-
Total Weight: 0.468
Group Topping
Ingredient
KG
%
BAKELS LES FRUITS 50% BLUEBERRY
0.200
-
Total Weight: 0.200
How to do it:
Cake:
1. Combine eggs, butter and water. Mix for 1 minute at low speed.
2. Add Fino Choco cake mix. Mix at second speed for 3 minutes.
3. Add Ovalett and mix for 2 minutes.
4. Deposit in pan lined with baking sheet.
5. Bake at 160-170°C until done.
Icing:
1. Blend Bakels Whipping Cream for 1 minute.
2. Add cold milk and Apito Butta Vanilla Essence.
3. Change the attachment to a wire whisk and whisk for 5 minutes.
Assembly:
1. Cut cake horizontally into two.
2. Spread filling in between layer.
3. Cover the cake using Bakels Whipping Cream enhanced with Apito Butta Vanilla.
4. Accent with Les Fruit Blueberry & Chocolate Decorations.
Yield: 1 x 8" cake
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