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RICH FUDGE CAKE

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Cakes and Muffins - Mud Cakes
Recipe No:  R701c
USING PETTINA AMERICAN BROWNIE MIX
Group  Ingredient KG
1 PETTINA AMERICAN BROWNIE MIX 3.000    61.5%
Eggs 0.525    11%
Water 0.800    16%
APITO CHOCOLATE PASTE 0.150    2.5%
 
2 CANOLA OIL 0.425    9%

  Total Weight 4.900
Method:  1. Blend Group 1 together on slow speed for 1 minute.
2. Scrape down.
3. Mix on slow speed for a further 2 minutes. Scrape down.
4. Continue to blend on second speed while adding the Canola Oil in a slow stream. This is to be done over 2 minutes.
5. Do not over mix.
6. Deposit into paper-lined baking tray or cake tins.
7. Baking temperature 170C.
8. Do not overbake.

9. For best results leave the Rich Fudge Mix to cool in baking tin after baking.
10. To further enhance the chocolate flavour prepare a simple sugar syrup adding equal parts of brandy or whisky to the prepared syrup. Brush the top of cakes generously with this while cakes are still warm.
Notes:  Recipe percentages are on total batter / mix weight (100%)
Yield:  One standard baking tray or twelve 18cm x 4cm cakes scaled at 400g of Rich Fudge Mix.