Ingredients

Group Cake
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.400
100
Eggs
0.200
50
Water
0.100
25
BAKELS DAIRY BLEND
0.100
12.5
BAKELS OVALETT
0.008
2
Total Weight: 0.808
Group Filling
Ingredient
KG
Weight (%)
BAKELS DULCE DE LECHE
0.120
-
Total Weight: 0.120
Group Icing
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.097
-
Water
0.078
-
BAKELS DARK CHOCOLATE FUDGE
0.078
-
Total Weight: 0.253
Group Border Icing
Ingredient
KG
Weight (%)
Cremess Superior
0.013
-
Cold water
0.013
-
PETTINA NON-TEMPERING WHITE CHOCOLATE
0.005
-
Total Weight: 0.031

Method

How to do it:

Cake:
1. Combine Fino Chocolate Cake Mix, Bakels Dairy Blend, and Ovalett in a mixing bowl. Mix on low speed for 1 minute.
2. Add eggs and water. Mix on medium speed for 4 minutes.
3. Pour into a greased 6” round pan.
4. Bake at 150°C for 60 minutes or until done.

Icing (Choco-Cheesecake Mixture):
1. Combine Pettina Classic Cheesecake Mix and water in a mixing bowl.
2. Whisk on high speed for 3-4 minutes.
3. Fold in Bakels Dark Choco Fudge.

Border Icing:
1. Combine Cremess Superior and cold water in a mixing bowl.
2. Melt Non Temp White Chocolate in a microwaveable container.
3. Fold in melted Non Temp White Chocolate.
4. Combine 30g Cremess mixture with 70g choco-cheesecake mixture.
5. Place in a piping bag fitted with a piping tip.

Assembly:
1. Cut the cake horizontally into 3 layers.
2. Spread 60g Dulce de Leche in between the layers.
3. Cover with the choco-cheesecake mixture.
4. Pipe designs using the border icing.

Yield

1 x 6” round cake

Ingredients

Group Cake
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.400
100
Eggs
0.200
50
Water
0.100
25
BAKELS DAIRY BLEND
0.100
12.5
BAKELS OVALETT
0.008
2
Total Weight: 0.808
Group Filling
Ingredient
KG
Weight (%)
BAKELS DULCE DE LECHE
0.120
-
Total Weight: 0.120
Group Icing
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.097
-
Water
0.078
-
BAKELS DARK CHOCOLATE FUDGE
0.078
-
Total Weight: 0.253
Group Border Icing
Ingredient
KG
Weight (%)
Cremess Superior
0.013
-
Cold water
0.013
-
PETTINA NON-TEMPERING WHITE CHOCOLATE
0.005
-
Total Weight: 0.031

Method

How to do it:

Cake:
1. Combine Fino Chocolate Cake Mix, Bakels Dairy Blend, and Ovalett in a mixing bowl. Mix on low speed for 1 minute.
2. Add eggs and water. Mix on medium speed for 4 minutes.
3. Pour into a greased 6” round pan.
4. Bake at 150°C for 60 minutes or until done.

Icing (Choco-Cheesecake Mixture):
1. Combine Pettina Classic Cheesecake Mix and water in a mixing bowl.
2. Whisk on high speed for 3-4 minutes.
3. Fold in Bakels Dark Choco Fudge.

Border Icing:
1. Combine Cremess Superior and cold water in a mixing bowl.
2. Melt Non Temp White Chocolate in a microwaveable container.
3. Fold in melted Non Temp White Chocolate.
4. Combine 30g Cremess mixture with 70g choco-cheesecake mixture.
5. Place in a piping bag fitted with a piping tip.

Assembly:
1. Cut the cake horizontally into 3 layers.
2. Spread 60g Dulce de Leche in between the layers.
3. Cover with the choco-cheesecake mixture.
4. Pipe designs using the border icing.

Display Conditions

Display Conditions

Chilled

Category

Category

Batter, Cakes

Finished Product

Finished Product

Cake

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