Choco Mousse Mint Cake
10-067
Group Cake
Ingredient
KG
%
Cake Flour
0.200
100.00
Sugar
0.174
87.20
BAKELS CAKE CONCENTRATE
0.020
10.00
BAKELS ALKALIZED COCOA POWDER
0.036
18.00
APITO CHOCOLATE PASTE
0.024
12.00
APITO PEPPERMINT PASTE
0.001
0.40
Salt
0.002
1.00
Butter
0.115
57.50
Baking soda
0.002
0.80
Eggs
0.089
44.30
Total Weight: 0.662
Group Filling
Ingredient
KG
%
BAKELS MOUSSE MIX
0.100
50.00
Water
0.100
100.00
APITO PEPPERMINT PASTE
0.001
0.30
Total Weight: 0.201
Group Icing
Ingredient
KG
%
BAKELS DARK CHOCOLATE FUDGE
0.300
150.00
Total Weight: 0.300
How to do it:
Batter:
1. Cream butter and sugar on medium speed until light and fluffy.
2. Add eggs one at a time. Beat well after each addition on medium speed.
3. Add Apito Chocolate Paste and Apito Peppermint Paste one at time. Mix well.
4. Add dry ingredients alternately with water.
5. Bake at 180° C until done.
Filling:
1. Mix cold water with Bakels Mousse mix on high speed for 5 minutes.
2. Fold-in Apito Peppermint to mousse mix.
Assembly:
1. Cut cake horizontally into half.
2. Spread filling in between layers.
3. Cover the cake and decorate with Bakels Dark Choco Fudge.
Yield: 1 x 8 inch round cake
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