Yorkshire Ginger Beer Cake
Cake and Frosting — a Dawn Foods recipe in 2 components. Uses Dawn Dark Devil’s Chocolate Genoese Cake Base 12.5 kg and Ready-to-Use Frosting, Chocolate – 6 kg.
- mixing time (slow speed)
- 1 min
- mixing time (medium speed)
- 4 min
- ginger beer (2) streaming time
- 30 s
- mixing time (slow speed, after scraping down)
- 12 min
- baking temperature (deck oven)
- 170 °C
- baking time
- 50 min
Ingredients
Cake
| Ingredient | Quantity |
|---|---|
| Golden Syrup | 100 g |
| Dawn Dark Devil’s Chocolate Genoese Cake Base 12.5 kg | 1000 g |
| Ground Ginger (for cake) | 15 g |
| Ginger Beer (1) | 420 g |
| Vegetable Oil | 110 g |
| Ginger Beer (2) | 200 g |
Frosting
| Ingredient | Quantity |
|---|---|
| Ready-to-Use Frosting, Chocolate – 6 kg | 1200 g |
| Ground Ginger (for frosting) | 15 g |
Method
- Cake
Add the Dark Devils Genoese Cake Base, ginger beer (1), vegetable oil, ground ginger (for cake) and golden syrup to a mixing bowl fitted with a beater.
- Cake
Mix for 1 minute on slow speed and then a further 4 minutes on medium speed.
- Cake
Stream in ginger beer (2) over 30 seconds while mixing on slow speed.
- Cake
Scrape down, then mix for a further 12 minutes on slow speed.
- Cake
Deposit 900 g into a 10" (25 cm) prepared spring form pan.
Bake: Bake in a deck oven at 170 °C for 50 minutes.
Finish: Place the Dawn Chocolate Frosting and ground ginger (for frosting) into a mixing bowl and mix until fully combined.
Finish: Trim the tops of the sponges to level if necessary.
Finish: Layer the 2 sponges together with a thick layer of frosting.
Finish: Use the rest of the frosting to cover the whole cake.
Finish: Finish the sides and top with a comb scraper.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.