Chocolate Sprinkled Cake
08-020
Group 1
Ingredient
KG
%
Whole Eggs
0.312
208.00
BAKELS OVALETT
0.018
12.00
Refined Sugar
0.300
200.00
Total Weight: 0.630
Group 2
Ingredient
KG
%
Cake Flour
0.150
100.00
BAKELS ALKALIZED COCOA POWDER
0.045
30.00
BAKELS BAKING POWDER
0.008
5.00
Total Weight: 0.203
Group 3
Ingredient
KG
%
Butter (melted)
0.180
120.00
APITO CHOCOLATE PASTE
0.008
5.00
Total Weight: 0.188
Group Icing
Ingredient
KG
%
BAKELS WHIPPING CREAM
0.150
-
Fresh Milk
0.075
-
Total Weight: 0.225
Group Topping
Ingredient
KG
%
APITO CHOCOLATE RICE
0.030
-
Total Weight: 0.030
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
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