Ingredients

Group Cake
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.600
100
Bakels World Compound Butter
0.075
12.5
Water
0.300
50
Ovalett Cake Emulsifier
0.012
2
Eggs
0.150
25
Total Weight: 1.137
Group Frosting
Ingredient
KG
Weight (%)
Chocolate Fudge
0.100
-
Bakels Whipping Cream
0.350
-
Cold water
0.105
-
Total Weight: 0.555
Group Garnish 1
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.200
100
Bakels Butteroils Substitute
0.025
12.5
Water
0.100
50
Eggs
0.050
25
Total Weight: 0.375
Group Garnish 2
Ingredient
KG
Weight (%)
Marshmallows
-
-
Bakels Whipping Cream
0.250
-
Cold water
0.075
-
Chocolate Fudge
0.200
-
Peanuts (crushed)
-
-
Fino Dark Choco Chips
0.010
-
Total Weight: 0.535

Method

How to do it:

For the Cake:
1. Whisk Fino Choco Cake Mix, eggs, Ovalett and water 5 minutes on high speed.
2. Fold in the Bakels Butter Compound.
3. Deposit in a greased and lined 8” round pan.
4. Bake at 180°C for 40 minutes.

For the Frosting:
1. Place whipping cream and cold water in a mixing bowl using a paddle attachment for 2 minutes.
2. Change the paddle to a whisk and whisk on high speed for 3 minutes. Add the Choco Fudge until well incorporated.

For Garnish 1:
1. Whisk Fino Choco Cake Mix, eggs and water for 5 minutes on high speed.
2. Fold in Butta BOS.
3. Deposit in greased and lined 8” round pan.
4. Bake at 180°C for 40 minutes.
5. Once baked, cut into cubes and bring back to oven for 15 minutes or until brittle.

For Garnish 2:
1. Place whipping cream and cold water in a mixing bowl using a paddle attachment for 2 minutes.
2. Change the paddle to a whisk and whisk on high speed for 3 minutes. Add the Choco Fudge until well incorporated.
3. Use the marshmallows, crushed peanuts and Apito Chocolate chips as garnish.

Assembly:
1. Cut the baked Fino Choco Cake mix into four. Alternately put chocolate frosting with the garnish sponge in the middle.
2. Cover with frosting.
3. Garnish.

Yield

8” x 4” cake

Ingredients

Group Cake
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.600
100
Bakels World Compound Butter
0.075
12.5
Water
0.300
50
Ovalett Cake Emulsifier
0.012
2
Eggs
0.150
25
Total Weight: 1.137
Group Frosting
Ingredient
KG
Weight (%)
Chocolate Fudge
0.100
-
Bakels Whipping Cream
0.350
-
Cold water
0.105
-
Total Weight: 0.555
Group Garnish 1
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.200
100
Bakels Butteroils Substitute
0.025
12.5
Water
0.100
50
Eggs
0.050
25
Total Weight: 0.375
Group Garnish 2
Ingredient
KG
Weight (%)
Marshmallows
-
-
Bakels Whipping Cream
0.250
-
Cold water
0.075
-
Chocolate Fudge
0.200
-
Peanuts (crushed)
-
-
Fino Dark Choco Chips
0.010
-
Total Weight: 0.535

Method

How to do it:

For the Cake:
1. Whisk Fino Choco Cake Mix, eggs, Ovalett and water 5 minutes on high speed.
2. Fold in the Bakels Butter Compound.
3. Deposit in a greased and lined 8” round pan.
4. Bake at 180°C for 40 minutes.

For the Frosting:
1. Place whipping cream and cold water in a mixing bowl using a paddle attachment for 2 minutes.
2. Change the paddle to a whisk and whisk on high speed for 3 minutes. Add the Choco Fudge until well incorporated.

For Garnish 1:
1. Whisk Fino Choco Cake Mix, eggs and water for 5 minutes on high speed.
2. Fold in Butta BOS.
3. Deposit in greased and lined 8” round pan.
4. Bake at 180°C for 40 minutes.
5. Once baked, cut into cubes and bring back to oven for 15 minutes or until brittle.

For Garnish 2:
1. Place whipping cream and cold water in a mixing bowl using a paddle attachment for 2 minutes.
2. Change the paddle to a whisk and whisk on high speed for 3 minutes. Add the Choco Fudge until well incorporated.
3. Use the marshmallows, crushed peanuts and Apito Chocolate chips as garnish.

Assembly:
1. Cut the baked Fino Choco Cake mix into four. Alternately put chocolate frosting with the garnish sponge in the middle.
2. Cover with frosting.
3. Garnish.

Display Conditions

Display Conditions

Chilled

Category

Category

Cakes, Specialty

Finished Product

Finished Product

Cake