Ingredients

Group 1
Ingredient
KG
Weight (%)
Whole Eggs
0.312
208
BAKELS OVALETT
0.018
12
Refined Sugar
0.300
200
Total Weight: 0.630
Group 2
Ingredient
KG
Weight (%)
Cake Flour
0.150
100
BAKELS ALKALIZED COCOA POWDER
0.045
30
BAKELS BAKING POWDER
0.008
5
Total Weight: 0.203
Group 3
Ingredient
KG
Weight (%)
Butter (melted)
0.180
120
APITO CHOCOLATE PASTE
0.008
5
Total Weight: 0.188
Group Icing
Ingredient
KG
Weight (%)
BAKELS WHIPPING CREAM
0.150
-
Fresh Milk
0.075
-
Total Weight: 0.225
Group Topping
Ingredient
KG
Weight (%)
APITO CHOCOLATE RICE
0.030
-
Total Weight: 0.030

Method

How to do it:

Cake:
1. Combine Group 1 in a mixing bowl and mix on low speed for 1 minute.
2. Add in Group 2 and continue mixing on low speed for 1 minute, then shift to high speed and mix for 4 minutes.
3. Slowly add Group 3 while mixing.
4. Mix further on low speed for 2 minutes.
5. Pour batter into a lined 8-in diameter pan.
6. Bake at 180°C for 40-50 minutes.
7. Cool then decorate with icing and Apito Chocolate Rice.

Icing:
1. Whip Bakels Whipping Cream and fresh milk on low speed for 30 seconds.
2. Shift to high speed and whip for 6-8 minutes.

Yield

1 x 8” round cake

Ingredients

Group 1
Ingredient
KG
Weight (%)
Whole Eggs
0.312
208
BAKELS OVALETT
0.018
12
Refined Sugar
0.300
200
Total Weight: 0.630
Group 2
Ingredient
KG
Weight (%)
Cake Flour
0.150
100
BAKELS ALKALIZED COCOA POWDER
0.045
30
BAKELS BAKING POWDER
0.008
5
Total Weight: 0.203
Group 3
Ingredient
KG
Weight (%)
Butter (melted)
0.180
120
APITO CHOCOLATE PASTE
0.008
5
Total Weight: 0.188
Group Icing
Ingredient
KG
Weight (%)
BAKELS WHIPPING CREAM
0.150
-
Fresh Milk
0.075
-
Total Weight: 0.225
Group Topping
Ingredient
KG
Weight (%)
APITO CHOCOLATE RICE
0.030
-
Total Weight: 0.030

Method

How to do it:

Cake:
1. Combine Group 1 in a mixing bowl and mix on low speed for 1 minute.
2. Add in Group 2 and continue mixing on low speed for 1 minute, then shift to high speed and mix for 4 minutes.
3. Slowly add Group 3 while mixing.
4. Mix further on low speed for 2 minutes.
5. Pour batter into a lined 8-in diameter pan.
6. Bake at 180°C for 40-50 minutes.
7. Cool then decorate with icing and Apito Chocolate Rice.

Icing:
1. Whip Bakels Whipping Cream and fresh milk on low speed for 30 seconds.
2. Shift to high speed and whip for 6-8 minutes.

Display Conditions

Display Conditions

Chilled

Category

Category

Cakes, Sponge

Finished Product

Finished Product

Cake