Mud Cake
Using Bakels Chocolate Muffin Mix with a splash of chocolate paste.
Ingredients
Group 1
Ingredient
KG
Bakels Chocolate Muffin Mix
1.000
Egg
0.250
Water (Variable)
0.400
Total Weight: 1.650
Group 2
Ingredient
KG
Vegetable Oil
0.200
Chockex Supreme (melted)
0.300
Apito Chocolate Paste
0.020
Total Weight: 0.520
Method
1. Place Group 1 in mixing bowl.
2. Blend together for 1 minute.
3. Scrape down.
4. Blend for 3 minutes on 2nd speed.
5. Mix Group 2 together in a separate bowl. Add to Group 1 and blend on 1st speed until clear.
6. Deposit evenly into two greased 25 cm hoops.
7. Oven temperature 150°C for approximately 1 hour.
8. Brush with whisky syrup while hot and allow to cool in the hoop.
9. Decorate with BAKELS CHOCOLATE RTU ICING or use Recipe No. 42500A. CHOCOLATE FUDGE ICING to enrobe the whole cake.
Product Used
Ingredients
Group 1
Ingredient
KG
Bakels Chocolate Muffin Mix
1.000
Egg
0.250
Water (Variable)
0.400
Total Weight: 1.650
Group 2
Ingredient
KG
Vegetable Oil
0.200
Chockex Supreme (melted)
0.300
Apito Chocolate Paste
0.020
Total Weight: 0.520
Method
1. Place Group 1 in mixing bowl.
2. Blend together for 1 minute.
3. Scrape down.
4. Blend for 3 minutes on 2nd speed.
5. Mix Group 2 together in a separate bowl. Add to Group 1 and blend on 1st speed until clear.
6. Deposit evenly into two greased 25 cm hoops.
7. Oven temperature 150°C for approximately 1 hour.
8. Brush with whisky syrup while hot and allow to cool in the hoop.
9. Decorate with BAKELS CHOCOLATE RTU ICING or use Recipe No. 42500A. CHOCOLATE FUDGE ICING to enrobe the whole cake.
Ingredients
Group 1
Ingredient
KG
Bakels Chocolate Muffin Mix
1.000
Egg
0.250
Water (Variable)
0.400
Total Weight: 1.650
Group 2
Ingredient
KG
Vegetable Oil
0.200
Chockex Supreme (melted)
0.300
Apito Chocolate Paste
0.020
Total Weight: 0.520
Method
1. Place Group 1 in mixing bowl.
2. Blend together for 1 minute.
3. Scrape down.
4. Blend for 3 minutes on 2nd speed.
5. Mix Group 2 together in a separate bowl. Add to Group 1 and blend on 1st speed until clear.
6. Deposit evenly into two greased 25 cm hoops.
7. Oven temperature 150°C for approximately 1 hour.
8. Brush with whisky syrup while hot and allow to cool in the hoop.
9. Decorate with BAKELS CHOCOLATE RTU ICING or use Recipe No. 42500A. CHOCOLATE FUDGE ICING to enrobe the whole cake.
Product Used
Ingredients
Group 1
Ingredient
KG
Bakels Chocolate Muffin Mix
1.000
Egg
0.250
Water (Variable)
0.400
Total Weight: 1.650
Group 2
Ingredient
KG
Vegetable Oil
0.200
Chockex Supreme (melted)
0.300
Apito Chocolate Paste
0.020
Total Weight: 0.520
Method
1. Place Group 1 in mixing bowl.
2. Blend together for 1 minute.
3. Scrape down.
4. Blend for 3 minutes on 2nd speed.
5. Mix Group 2 together in a separate bowl. Add to Group 1 and blend on 1st speed until clear.
6. Deposit evenly into two greased 25 cm hoops.
7. Oven temperature 150°C for approximately 1 hour.
8. Brush with whisky syrup while hot and allow to cool in the hoop.
9. Decorate with BAKELS CHOCOLATE RTU ICING or use Recipe No. 42500A. CHOCOLATE FUDGE ICING to enrobe the whole cake.
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