Mississippi Mud Cake (Using Bakels Mud Cake Mix)

1. Blend Group 1 on low speed for 1 minute.
2. Scrape down.
3. Blend on top speed for 2 minutes.
4. Scrape down.
5. Add PETTINA CHOCOLATE PASTE.
6. Commence blending on second speed while adding vegetable oil.
7. Mix for a total of 2 minutes. (Do not over−mix).
8. To enhance flavour, make up a simple syrup adding equal parts of brandy or whisky, to the simple
syrup, then generously brush the top of the Mississippi Mud Cake ile still hot.
9. Stock syrup recipe: 1.2 kg sugar and 1kg water.Bring to boil. Allow to cool and place in container for
future use.
10. For: 18 cm x 4 cm round use 50 g of simple syrup, 18 cm x 7 cm round use 75 g of simple syrup,20
cm x 7 cm round use 100 g of simple syrup, 26 cm x 7 cm round use 150 g of simple syrup
11. Baking times and weights: 18 cm x 4 cm tin 400 g batter 40 min. 160−170°C, 18 cm x 7 cm tin 600 g
batter 50 min. 160−170°C, 20 cm x 7 cm tin 800 g batter 60 min. 160−170°C, 26 cm x 7 cm tin 1400 g
batter 70 min. 160−170°C.

Yield: If using APITO CHOCOLATE PASTE increase quantity to 120 grams. Decorate with Bakels Ganache Recipe using Chockex Supreme.

• Bakels Mud Cake Mix
• Pettina Chocolate Flavoured Paste