Ingredients

Group 1
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.500
100
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.075
15
Whole Eggs
0.125
25
Water
0.250
50
Total Weight: 0.950
Group 2
Ingredient
KG
Weight (%)
Powdered sugar
0.100
-
FINO DARK CHOCOLATE CHIPS
0.130
-
Salted Butter
0.060
-
All Purpose Cream
0.080
-
Light corn syrup
0.030
-
BRITE VANILLA EXTRA STRENGTH
0.002
-
Total Weight: 0.402

Method

How to do it:

1. Blend Butta Butteroil Substitute and Fino Chocolate Cake Mix for 1 minute at 1st speed.
2. Add eggs and water, shift to 2nd speed and mix for 4 minutes.
3. Deposit batter into a lined jelly roll pan.
4. Bake for 15 minutes at 180°C.
5. Cool.
6. Divide cake crosswise into 2.

Filling:
1. Combine powdered sugar, Fino Dark Chocolate Chips, butter, all purpose cream and light corn syrup in a small pan. Cook over low heat, stirring constantly until smooth.
2. Stir in Brite Vanilla Regular.
3. While hot, pour ¾ of the filling onto cooled cake, making sure both sides are soaked with the chocolate sauce.
4. Place a layer of cake on top of the other layer.
5. Cool remaining chocolate sauce until it becomes viscous. Top cake as desired.
6. Reheat entire cake in an oven for 1 minute or until icing becomes soft. Serve while warm.

Yield

1 cake

Ingredients

Group 1
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.500
100
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.075
15
Whole Eggs
0.125
25
Water
0.250
50
Total Weight: 0.950
Group 2
Ingredient
KG
Weight (%)
Powdered sugar
0.100
-
FINO DARK CHOCOLATE CHIPS
0.130
-
Salted Butter
0.060
-
All Purpose Cream
0.080
-
Light corn syrup
0.030
-
BRITE VANILLA EXTRA STRENGTH
0.002
-
Total Weight: 0.402

Method

How to do it:

1. Blend Butta Butteroil Substitute and Fino Chocolate Cake Mix for 1 minute at 1st speed.
2. Add eggs and water, shift to 2nd speed and mix for 4 minutes.
3. Deposit batter into a lined jelly roll pan.
4. Bake for 15 minutes at 180°C.
5. Cool.
6. Divide cake crosswise into 2.

Filling:
1. Combine powdered sugar, Fino Dark Chocolate Chips, butter, all purpose cream and light corn syrup in a small pan. Cook over low heat, stirring constantly until smooth.
2. Stir in Brite Vanilla Regular.
3. While hot, pour ¾ of the filling onto cooled cake, making sure both sides are soaked with the chocolate sauce.
4. Place a layer of cake on top of the other layer.
5. Cool remaining chocolate sauce until it becomes viscous. Top cake as desired.
6. Reheat entire cake in an oven for 1 minute or until icing becomes soft. Serve while warm.

Display Conditions

Display Conditions

Chilled

Category

Category

Batter, Cakes

Finished Product

Finished Product

Cake