Glazed Chocolate Cake with Buttercream Frosting
17-057
Group Cake
Ingredient
KG
%
Fino Chocolate Cake Mix
0.600
100.00
Eggs
0.150
25.00
BAKELS DAIRY BLEND
0.075
12.50
Water
0.300
50.00
BAKELS OVALETT
0.023
3.75
Total Weight: 1.148
Group Filling
Ingredient
KG
%
BAKELS LES FRUITS 50% DARK CHERRY
0.100
-
Total Weight: 0.100
Group Crumb Coat
Ingredient
KG
%
BAKELS DAIRY BLEND
0.250
-
Powdered sugar
0.090
-
Total Weight: 0.340
Group Glaze
Ingredient
KG
%
BAKELS SAPHIRE NEUTRAL
0.150
-
Water
0.100
-
BAKELS DIAMOND GLAZE CHOCOLATE
0.500
-
Total Weight: 0.750
How to do it:
Cake:
1. Combine all ingredients except Ovalett in a mixing bowl.
2. Using a paddle, blend on low speed for approximately 1 minute.
3. Add Ovalett and continue mixing on high speed for 4 minutes.
4. Deposit in a greased and lined 8” round pan.
5. Bake at 170°C.
6. Cool down.
Crumb Coat:
1. Cream butter and powdered sugar.
2. Set aside.
Glaze:
1. In a saucepan, combine Saphire Neutral and water.
2. Bring to a boil to dissolve Saphire Neutral completely.
3. Add the solution to Diamond Glaze and fold slowly.
4. Temperature should be 35- 38°C before application.
5. Pour in frozen cake (-18).
Assembly:
1. Apply the filling into the sliced cake.
2. Coat the cake with buttercream.
3. Put the cake in the freezer for at least 3 hours.
4. Prepare the glaze and pour onto frozen cake (-18°C).
Yield: 1 x 8” round cake
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