Moist Chocolate Cake
08-039
Group Cake
Ingredient
KG
%
Fino Chocolate Cake Mix
0.200
100.00
Whole Eggs
0.100
50.00
Vegetable Oil
0.080
40.00
Water
0.040
20.00
Butter (melted)
0.060
30.00
Total Weight: 0.480
Group Filling
Ingredient
KG
%
BAKELS DULCE DE LECHE
0.123
-
Total Weight: 0.123
Group Ganache
Ingredient
KG
%
FINO DARK CHOCOLATE BUTTONS (chopped)
0.150
-
All Purpose Cream
0.100
-
Total Weight: 0.250
How to do it:
1. Combine all cake ingredients in a mixing bowl and blend using a cake paddle for 1 minute on low speed.
2. Shift to medium speed (speed 6) and blend for 4 minutes.
3. Deposit 200-g batter in a 4” x 2” round pan bottom-lined with wax paper.
4. Bake for 35 minutes at 180°C.
5. Cool and horizontally slice cake in half. Spread Bakels Dulce de Leche in the middle and top with soft ganache. For decoration, strings may be piped on top and sides of the covered cake using
Bakels Dulce de Leche.
Soft Ganache:
1. Melt Fino Dark Chocolate Buttons in a double boiler over low heat.
2. Remove from heat and add all purpose cream. Blend by hand until smooth.
Yield: 2 x 4” round cakes
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