Chocolate Fudge Cake
Recipe Steps
Chocolate cake base
Group 1
-
g/ml:
1200
1500 -
Ingredients:
Dark Bitter Chocolate
EOI SOVEREIGN -
Method:
Melt in Bain Marie. ALLOW TO COOL.
Group 2
-
g/ml:
4500
3500
40 -
Ingredients:
Caster Sugar
Eggs
Vanilla Essence -
Method:
Beat together then add to Group 1 and blend to clear.
Group 3
-
g/ml:
2500
60
400 -
Ingredients:
Bakers flour
Baking Powder
Dutch Cocoa Powder -
Method:
Sieve together and blend into Groups 1 and 2, scrape down and mix until smooth and clear.
- 13700
- Total Weight
Rum Syrup
Group 1
-
g/ml:
1000
500
50 -
Ingredients:
Water
Caster Sugar
Glycerine -
Method:
Boil Group 1.
Group 2
-
g/ml:
100 -
Ingredients:
Rum -
Method:
Add to Group 1 when cool.
- 1650
- Total Weight
Chocolate Ganache
Group 1
-
g/ml:
1700 -
Ingredients:
Dairy Cream -
Method:
Bring the cream to the boil.
Group 2
-
g/ml:
2000
100 -
Ingredients:
Dark Chocolate
EOI SOVEREIGN -
Method:
Add to Group 1, stirring until smooth and free from lumps.
- 3800
- Total Weight
Additional Information:
1. For cake fillings and truffle application let Ganache stand overnight. Whip on machine if desired.
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 firmed
Finishing Instructions
Cut cake into 3 layers and coat with rum syrup. Use EOI Ganache recipe above for filling and topping
Make Up Procedure
Place mix into paper lined 20cm sponge tins
Scaling
800g per unit.
Baking
180°C for 35 minutes
Yield
17 units
Recipe Uses:
Sovereign 15kg
Premium cake margarine with a buttery baked through flavour. Ideal as a partial or total replacement for butter.
