Cookies and Cream Moist Cake
20-038
Group Base
Ingredient
KG
%
APITO PLAIN MOIST CAKE MIX
0.500
100.00
Water (1)
0.100
20.00
Eggs
0.200
40.00
Vegetable Oil
0.185
37.00
APITO CHOCOLATE PASTE
0.025
5.00
Total Weight: 1.010
Group Frosting
Ingredient
KG
%
BAKELS WHIPPING CREAM
0.400
-
Cold water
0.300
-
Chocolate cookies (crushed)
0.065
-
Total Weight: 0.765
Group Topping
Ingredient
KG
%
BAKELS DARK CHOCOLATE FUDGE
0.080
-
Total Weight: 0.080
How to do it:
Base
1. Mix all ingredients, except vegetable oil, in a mixing bowl and blend for 1 minute on low speed.
2. Scrape down the mixture and add the oil in steady stream then mix for another 2 minutes on second speed.
3. Deposit the 500g batter in prepared 6-inch pans lined with grease-proof paper.
4. Bake at 160°C for approximately 45-60 minutes.
Icing
1. Place Bakels Whipping Cream in a clean bowl and cream for 4-5 minutes using a paddle attachment. Scrape down.
2. Gradually add cold water then continue mixing for 2 minutes at medium speed.
3. Shift to wire whisk and mix at high speed for 4-5 minutes.
4. Add in the crushed chocolate cookies and mix until well blended.
Assembly
1. Cut the cake horizontally into three layers.
2. Spread the filling in between the layers.
3. Cover the cake with the remaining icing. Decorate as desired.
Yield: Two 6-inch cakes
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