Dark Chocolate Truffle Cake
19-135
Group Batter
Ingredient
KG
%
All Purpose Flour
0.750
100.00
BAKELS DAIRY BLEND
0.337
44.93
Sugar
0.750
100.00
Whole Eggs
0.300
40.00
BAKELS ALKALIZED COCOA POWDER
0.160
21.33
Water
1.250
166.67
BAKELS BAKING POWDER
0.030
4.00
Baking soda
0.030
4.00
Total Weight: 3.607
Group Filling
Ingredient
KG
%
BAKELS LES FRUITS 50% CRANBERRY
0.200
-
Total Weight: 0.200
Group Crumb Coat
Ingredient
KG
%
BAKELS DAIRY BLEND
0.300
-
Powdered sugar
0.075
-
Total Weight: 0.375
Group Dark Chocolate Ganache
Ingredient
KG
%
PETTINA NON-TEMPERING DARK CHOCOLATE
0.500
-
Heavy Cream
0.250
-
BAKELS DAIRY BLEND
0.050
-
Total Weight: 0.800
How to do it:
Batter:
1. In a separate bowl, hand mix evaporated milk, water and Bakels Alkalized Cocoa Powder with a wire whisk. Set aside.
2. Cream Bakels Dairy Blend and sugar in a mixing bowl with paddle attachment for 10 minutes.
3. Add eggs one at a time.
4. Change to whisk attachment, and alternately mix in the rest of the dry and wet ingredients.
5. Add the milk-cocoa mixture.
6. Mix in low speed for 5-7 minutes at medium speed.
7. Deposit the batter into a greased 4-inch cake pan.
8. Bake at 170-175oC.
9. Set aside and cool down.
Buttercream/ Crumb Coat:
1. Cream Bakels Dairy Blend and powdered sugar for 10-15 minutes or until light and fluffy.
2. Set aside.
Dark Chocolate Ganache:
1. Boil the heavy cream and pour onto the Bakels Pettina Non-Temp Dark Chocolate.
2. Add softened Bakels Dairy Blend and mix until smooth in consistency.
Assembly:
1. Cut the cake base into 3 layers.
2. Spread the Les Fruits Cranberry 50% onto each layer as filling.
3. Cover the cake with prepared buttercream frosting.
4. Freeze overnight.
5. Glaze with Dark Chocolate Ganache.
6. Decorate as desired.
Yield: 10pcs
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