Murrumbidgee Mud Cake
Recipe Steps
Mud Cake
Group 1
-
g/ml:
1000
1250
1000 -
Ingredients:
Milk
EOI SOVEREIGN
Bitter Chocolate -
Method:
Heat milk and EOI SOVEREIGN in saucepan. Remove from heat, add chocolate, stir until fully melted. Allow to cool.
Group 2
-
g/ml:
1250
1500
25
25
-
Ingredients:
Sugar
Eggs
Vanilla Essence
Rum Essence
-
Method:
Whisk to a full sponge. Add the cooled Group 1 mix on low speed.
Group 3
-
g/ml:
1100
150
20
20
-
Ingredients:
Bakers Flour
Cocoa Powder
Salt
Bi-Carb Soda
-
Method:
Sieve together and blend into Groups 1 and 2.
- 7340
- Total Weight
Chocolate Ganache
Group 1
-
g/ml:
1700 -
Ingredients:
Dairy Cream -
Method:
Bring the cream to the boil.
Group 2
-
g/ml:
2100
100 -
Ingredients:
Dark Chocolate
EOI SOVEREIGN -
Method:
Add Group 1 to Group 2 and stir until smooth.
- 3900
- Total Weight
Additional Information:
Make-up Procedure
Place mix into 20cm sponge tins.
Scaling
600g per unit.
Baking
180ºC
Yield
12 units
Finishing Instructions
Pour liquid ganache over cakes to coat them. Place shards or decorative pieces of chocolate on top of the cake. Dust with cocoa powder.
Points of Importance
1. For cake fillings and truffle applications let ganache stand over night.
2. When using ganache as a coating medium it should be warmed to a liquid state (blood heat) either in a double boiler or microwave.
3. The amount of chocolate may be increased for a firmer setting ganache.
Recipe Uses:
Sovereign 15kg
Premium cake margarine with a buttery baked through flavour. Ideal as a partial or total replacement for butter.
