Chocolate Easter Cake
Chocolate Easter Cake — a Bakels recipe, makes 2.040 kg total batter weight, 3 x 9/10" round tins. Uses Bakels Multimix Cake Complete 12.5 kg.
- mixing time (low speed)
- 1 min
- mixing time (medium speed)
- 6 min
- baking temperature
- 175 °C
- baking time
- 35-40 min
- mixing time (buttercream, medium speed)
- 5 min
Ingredients
Group 1
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Bakels Multimix Cake Complete 12.5 kg | 1.000 kg | 100% |
| Cocoa powder | 0.100 kg | 10% |
| Water | 0.620 kg | 62% |
| Oil | 0.275 kg | 27.5% |
| Glycerine | 0.045 kg | 4.5% |
Method
Add all ingredients into a bowl fitted with a beater.
Mix for 1 minute on low speed.
Scrape down.
Mix on medium speed for 6 minutes.
Scale into 3 x 9/10" round tins.
Bake at 175°C for 35-40 minutes.
Once cool, cut tops to level if required.
Chocolate buttercream, using Bakels Rich Chocolate Fudgice and 25% butter/margarine, beat for 5 mins on medium speed.
Layer and comb the top and sides with buttercream.
Top with Easter eggs. Heat Bakels White Fudgice coloured yellow for egg yolks.
Sprinkle with chocolate shavings.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.