12 Layers Chocolate Cake

Group A
Ingredient
KG
Almond Ground
0.250
Icing sugar
0.250
Eggs
0.250
Cake Flour
0.050
Cocoa Powder
0.025
Baking Soda
0.002
Butter
0.120
Compound Vanilla with Seeds
0.025
Total Weight: 0.972
Group B
Ingredient
KG
Dark Chocolate
0.220
fresh cream 35%
0.210
Milk chocolate
0.170
Mocha Paste
0.040
Total Weight: 0.640
Group C
Ingredient
KG
Bakels Crystal Glaze Chocolate
0.200
Total Weight: 0.200

A

  1. In a bowl combine almond ground and icing sugar.
  2. Then place in mixer bowl and add the eggs and vanilla compound and use a paddle and mix for 5 mins smooth.
  3. Meanwhile sift together the cocoa powder with flour and baking soda and mix 1/3 of the mixer with the flours and then add the melted butter and combine all and mix well.
  4. Put in cake and bake at 180°C for about 45 - 50 mins.
  5. Allow to cool or set well before slicing.

B

  1. Combine both chocolates and melt them
  2. Bring cream to a boil add the mocha compound and stir inside the melted chocolate
  3. Use a hand blender to emulsify
  4. Slice the cake in 6 thin layers and layer the ganache in between
  5. Coat the cake with ganache and set in chiller

C

  1. In a double boiler prepare the Crystal Glaze Chocolate at 42°C and glaze the cake thinly.

Display Conditions

Ambient

Category

Bakery, Cakes, Muffins & Sponge Products, Confectionery

Occasion

Afternoon Tea, Celebration, Mother's Day, Valentine's Day

Finished Product

Cake

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