21 Jan 2021
Ingredients
Cocoa Cake
Filling
Ganache
Decoration
Nutritional values (per 100G)
Method
- Mix all ingredients for the cocoa cake during 4 min on medium speed. Pipe 350g of the batter in a inox ring of Ø 14 cm. Bake 30 min on 180°C. Allow to cool down.
- Whip Splendid until a smooth texture is obtained. Cut thecake horizontal in two and pipe a thin layer of filling inbetween.Divide a few cherries from the Topfil Finest Cherry on top of the filling. Place a second layer on top and repeat the assembling.
- Tip: don’t make a high cake small in diameter, or it will be difficult to cover the cake with the fudge. Keep width and diameter proportional to about a 1:1 ratio.
- Melt the Fudge Icing Cacao T2 till 40°C.
- Cover the cake with the fudge.
- For the decoration, make the Fudge Icing Cacao T2 a little bit soft in the microwave. Whip it till a fluffy texture. Decorate the cake by using a nozzle. Stick the fresh fruit with some melted fudge.
