Choco-Coffee Crown Cake

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

• Apito Expresso Paste
• Bakels Bake Stable Custard Mix
• Bakels Butta Butteroils Substitute
• Bakels Dark Chocolate Fudge
• Fino Chocolate Cake Mix