Chocolate and Hazelnut Cake
Chocolate and Hazelnut Cake — a Bakels recipe. Uses Bakels Multi-Mix Cake Base 12.5 kg.
- mixing time (slow speed)
- 1 min
- mixing time (second speed)
- 5 min
- baking temperature
- 180 °C
- baking time
- 5-8 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Bakels Multi-Mix Cake Base 12.5 kgMultimix Cake Base | 2.000 kg |
| Water | 0.775 kg |
| Oil | 0.600 kg |
| Egg | 0.830 kg |
| Glycerine | 0.090 kg |
| Cocoa powder | 0.200 kg |
| Rich Chocolate Fudgice | 0.300 kg |
| Butter | 0.100 kg |
| Nutella | 0.150 kg |
Method
Hazel Chocolate Bar Cake: Using a beater, blend all ingredients together for 1 minute on slow speed.
Scrape down.
Beat on second speed for 5 minutes.
Deposit 1 kg onto a lined 18 x 30 tray.
Bake at 180 °C (360 °F) for approximately 5-8 minutes.
Beat all the ingredients together until light and soft.
Slice the chocolate cake into 5 equal layers.
Sandwich the layers of sponge sheets together with the hazel butter cream and chill.
Once the cakes have chilled and set, cut into bars and stack in alternate directions to a Battenburg shape.
Coat with a thin layer of cream and, for best results at this stage, cover the outside with a thin layer of marzipan.
Enrobe the marzipan with melted dark chocolate, and finish with hazelnuts.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.