Ingredients

Group Cake Base
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.400
100
Eggs
0.100
25
Bakels World Compound Butter
0.050
12.5
Ovalett Cake Emulsifier
0.015
3.75
Water
0.200
50
Total Weight: 0.765
Group Filling
Ingredient
KG
Weight (%)
Bakels Dark Chocolate Fudge
0.150
-
Les Fruits 50% Blueberry
0.200
-
Total Weight: 0.350
Group Icing
Ingredient
KG
Weight (%)
Bakels Whipping Cream
0.350
-
Fresh Milk (cold)
0.110
-
Apito Butta Vanilla Essence
0.008
-
Total Weight: 0.468
Group Topping
Ingredient
KG
Weight (%)
Les Fruits 50% Blueberry
0.200
-
Total Weight: 0.200

Method

How to do it:

Cake:
1. Combine eggs, butter and water. Mix for 1 minute at low speed.
2. Add Fino Choco cake mix. Mix at second speed for 3 minutes.
3. Add Ovalett and mix for 2 minutes.
4. Deposit in pan lined with baking sheet.
5. Bake at 160-170°C until done.

Icing:
1. Blend Bakels Whipping Cream for 1 minute.
2. Add cold milk and Apito Butta Vanilla Essence.
3. Change the attachment to a wire whisk and whisk for 5 minutes.

Assembly:
1. Cut cake horizontally into two.
2. Spread filling in between layer.
3. Cover the cake using Bakels Whipping Cream enhanced with Apito Butta Vanilla.
4. Accent with Les Fruit Blueberry & Chocolate Decorations.

Yield

1 x 8" cake

Ingredients

Group Cake Base
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.400
100
Eggs
0.100
25
Bakels World Compound Butter
0.050
12.5
Ovalett Cake Emulsifier
0.015
3.75
Water
0.200
50
Total Weight: 0.765
Group Filling
Ingredient
KG
Weight (%)
Bakels Dark Chocolate Fudge
0.150
-
Les Fruits 50% Blueberry
0.200
-
Total Weight: 0.350
Group Icing
Ingredient
KG
Weight (%)
Bakels Whipping Cream
0.350
-
Fresh Milk (cold)
0.110
-
Apito Butta Vanilla Essence
0.008
-
Total Weight: 0.468
Group Topping
Ingredient
KG
Weight (%)
Les Fruits 50% Blueberry
0.200
-
Total Weight: 0.200

Method

How to do it:

Cake:
1. Combine eggs, butter and water. Mix for 1 minute at low speed.
2. Add Fino Choco cake mix. Mix at second speed for 3 minutes.
3. Add Ovalett and mix for 2 minutes.
4. Deposit in pan lined with baking sheet.
5. Bake at 160-170°C until done.

Icing:
1. Blend Bakels Whipping Cream for 1 minute.
2. Add cold milk and Apito Butta Vanilla Essence.
3. Change the attachment to a wire whisk and whisk for 5 minutes.

Assembly:
1. Cut cake horizontally into two.
2. Spread filling in between layer.
3. Cover the cake using Bakels Whipping Cream enhanced with Apito Butta Vanilla.
4. Accent with Les Fruit Blueberry & Chocolate Decorations.

Display Conditions

Display Conditions

Ambient

Category

Category

Cakes, Specialty

Finished Product

Finished Product

Cake, Cheesecake