Bakels
Baking ingredients since 1904

CHOCOLATE CAKE

Recipes Home | Back
Display Recipe as PDF

Cakes and Muffins - Sponge Premixes
Recipe No:  R301c
USING PETTINA CHOCOLATE SPONGE COMPLETE
Group  Ingredient KG
  Water 0.400
  Eggs 0.550
  Butter or MORAH CAKE 0.300
  PETTINA CHOCOLATE SPONGE MIX COMPLETE 1.500

  Total Weight 2.750
Method:  1. Soften the Butter or MORAH CAKE but do not melt.
2. Place ingredients in mixing bowl in above order.
3. Beat on top speed for approximately 4 minutes.
4. Oven temperature 175C (350F).
Notes:  The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.
Yield:  Yield: 9 bars scaled at 300g. 1 1/2 blocks scaled at 1.5kg.