Naked Cappuccino Drip Cake
Naked Cappuccino Drip Cake — a Dawn Foods recipe in 4 components (yield: 8" round pans (20 cm); cake marked into 12 portions). Uses Dawn Golden Genoese Cake Base 12.5 kg, Dawn Foods Flavouring Compounds, Mocha – 1 kg and Dawn Coffee Frosting 6 kg.
- mixing time (slow speed)
- 1 min
- mixing time (medium speed)
- 4 min
- water (2) addition time (slow speed)
- 1 min
- mixing time (after scraping down, slow speed)
- 1 min
- baking temperature
- 170 °C
- baking time (approximately)
- 30 min
- cooling time (freezer / chiller)
- 30 min
- icing warming temperature (Cappuccino Fudge Icing)
- 38-40 °C
Ingredients
| Ingredient | Quantity |
|---|---|
| Dawn Golden Genoese Cake Base 12.5 kg | 1000 g |
| Water (1) | 350 g |
| Vegetable oil | 100 g |
| Water (2) | 175 g |
| Dawn Foods Flavouring Compounds, Mocha – 1 kgDawn® Mocha Compound | 80 g |
| Dobla® Dark/White Diablo Triangle | 12 pcs |
Filling
| Ingredient | Quantity |
|---|---|
| Dawn Coffee Frosting 6 kg |
Topping
| Ingredient | Quantity |
|---|---|
| Dawn® Cappuccino Fudge Icing |
Dusting
| Ingredient | Quantity |
|---|---|
| Cocoa powder |
Method
Prep: Add the water (1), vegetable oil, Dawn® Mocha Compound and the Dawn® Golden Genoese Cake Base Mix to a mixing bowl fitted with a beater.
Prep: Mix on slow speed for 1 minute and then medium speed for 4 minutes.
Prep: Add the water (2) over 1 minute while mixing on slow speed. Then, scrape down and mix for a further 1 minute on slow speed.
Prep: Deposit 400 g into prepared 8" round pans.
Bake: Bake in a deck oven at 170 °C for approximately 30 minutes.
Finish: Allow the sponges to cool thoroughly.
Finish: Place 1 sponge onto a cake board and pipe/spread with a layer of Dawn® Coffee Frosting.
Finish: Place a second sponge on top and repeat the process.
Finish: Add a third and final sponge and coat the top and sides with a layer of Dawn® Coffee Frosting.
Finish: Use a scraper or palette knife to remove most of the applied frosting, leaving a thin layer to seal the cake.
Finish: Place into the freezer / chiller for 30 minutes.
Finish: Warm the Dawn® Cappuccino Fudge Icing to 38-40 °C and pipe around the top edge of the cake, allowing for the occasional drip to run down the side.
Finish: Allow to dry and set.
Finish: Mark the top of the cake into 12 portions.
Finish: Pipe a small swirl of Dawn® Coffee Frosting onto the outer edge of each portion.
Finish: Lightly dust with cocoa powder.
Finish: Decorate each portion with a Dobla® Diablo Triangle.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.