Recipes > Cakes & Sponges > Chocolate Fudge Cake

Chocolate Fudge Cake

Recipe Steps

Chocolate cake base

Group 1
  • g/ml:
    1200
    1500
  • Ingredients:
    Dark Bitter Chocolate
    EOI SOVEREIGN
  • Method:
    Melt in Bain Marie. ALLOW TO COOL.
Group 2
  • g/ml:
    4500
    3500
    40
  • Ingredients:
    Caster Sugar
    Eggs
    Vanilla Essence
  • Method:
    Beat together then add to Group 1 and blend to clear.
Group 3
  • g/ml:
    2500
    60
    400
  • Ingredients:
    Bakers flour
    Baking Powder
    Dutch Cocoa Powder
  • Method:
    Sieve together and blend into Groups 1 and 2, scrape down and mix until smooth and clear.
  • 13700
  • Total Weight

Rum Syrup

Group 1
  • g/ml:
    1000
    500
    50
  • Ingredients:
    Water
    Caster Sugar
    Glycerine
  • Method:
    Boil Group 1.
Group 2
  • g/ml:
    100
  • Ingredients:
    Rum
  • Method:
    Add to Group 1 when cool.
  • 1650
  • Total Weight

Chocolate Ganache

Group 1
  • g/ml:
    1700
  • Ingredients:
    Dairy Cream
  • Method:
    Bring the cream to the boil.
Group 2
  • g/ml:
    2000
    100
  • Ingredients:
    Dark Chocolate
    EOI SOVEREIGN
  • Method:
    Add to Group 1, stirring until smooth and free from lumps.
  • 3800
  • Total Weight

Additional Information:

1. For cake fillings and truffle application let Ganache stand overnight. Whip on machine if desired.
2. When using Ganache as a coating medium it should be warmed to a liquid state(blood heat) either in a double boiler or microwave.
3. The amount of chocolate may be increased for a firmed

Finishing Instructions
Cut cake into 3 layers and coat with rum syrup. Use EOI Ganache recipe above for filling and topping

Make Up Procedure
Place mix into paper lined 20cm sponge tins

Scaling
800g per unit.

Baking
180°C for 35 minutes

Yield
17 units

Recipe Uses:

Sovereign 15kg

Premium cake margarine with a buttery baked through flavour. Ideal as a partial or total replacement for butter.



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