Ingredients

Group Cake
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 Filling
Ingredient
KG
Weight (%)
Condensed Milk
0.100
-
Egg Yolk
0.035
-
Butter
0.007
-
APITO EXPRESSO PASTE
0.004
-
BAKELS BAKE STABLE CUSTARD MIX
0.035
-
Cold water
0.105
-
Total Weight: 0.286
Group Icing
Ingredient
KG
Weight (%)
BAKELS DARK CHOCOLATE FUDGE
0.150
-
Total Weight: 0.150
Group Decoration
Ingredient
KG
Weight (%)
APITO COOKING CHOCOLATE
0.150
-
Total Weight: 0.150

Method

How to do it:

Cake:
1. Combine Fino Chocolate Cake Mix and Butta Butteroil Substitute in a mixing bowl. Using a paddle, blend on low speed for 1 minute.
2. Add eggs and water. Mix on medium speed for 4 minutes.
3. Deposit in a greased and lined 6” round pan.
4. Bake at 180°C for 40 minutes.

Filling:
1. Combine Bakels Bake-Stable Custard Mix and cold water in a mixing bowl. Using a wire whisk, mix on high speed for 5 minutes. Set aside.
2. In a non-stick pan, combine butter, egg yolk, condensed milk and Apito Expresso Paste. Mix until partially thick. Cook while stirring continuously.
3. Add custard mixture until very thick.
4. Cool.

Assembly:
1. Cut cake horizontally into 2 layers.
2. Spread filling on one layer and top with the other layer.
3. Cover with Bakels Dark Choco Fudge.
4. Melt Apito Cooking Chocolate and make chocolate crowns on a flat sheet lined with wax paper.
5. Use these chocolate crowns to decorate the cake.

Yield

1 x 6” round cake

Ingredients

Group Cake
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 Filling
Ingredient
KG
Weight (%)
Condensed Milk
0.100
-
Egg Yolk
0.035
-
Butter
0.007
-
APITO EXPRESSO PASTE
0.004
-
BAKELS BAKE STABLE CUSTARD MIX
0.035
-
Cold water
0.105
-
Total Weight: 0.286
Group Icing
Ingredient
KG
Weight (%)
BAKELS DARK CHOCOLATE FUDGE
0.150
-
Total Weight: 0.150
Group Decoration
Ingredient
KG
Weight (%)
APITO COOKING CHOCOLATE
0.150
-
Total Weight: 0.150

Method

How to do it:

Cake:
1. Combine Fino Chocolate Cake Mix and Butta Butteroil Substitute in a mixing bowl. Using a paddle, blend on low speed for 1 minute.
2. Add eggs and water. Mix on medium speed for 4 minutes.
3. Deposit in a greased and lined 6” round pan.
4. Bake at 180°C for 40 minutes.

Filling:
1. Combine Bakels Bake-Stable Custard Mix and cold water in a mixing bowl. Using a wire whisk, mix on high speed for 5 minutes. Set aside.
2. In a non-stick pan, combine butter, egg yolk, condensed milk and Apito Expresso Paste. Mix until partially thick. Cook while stirring continuously.
3. Add custard mixture until very thick.
4. Cool.

Assembly:
1. Cut cake horizontally into 2 layers.
2. Spread filling on one layer and top with the other layer.
3. Cover with Bakels Dark Choco Fudge.
4. Melt Apito Cooking Chocolate and make chocolate crowns on a flat sheet lined with wax paper.
5. Use these chocolate crowns to decorate the cake.

Display Conditions

Display Conditions

Chilled

Category

Category

Cakes, Specialty

Finished Product

Finished Product

Cake

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