Recipes > Cakes & Sponges > Murrumbidgee Mud Cake

Murrumbidgee Mud Cake

Recipe Steps

Mud Cake

Group 1
  • g/ml:
    1000
    1250
    1000
  • Ingredients:
    Milk
    EOI SOVEREIGN
    Bitter Chocolate
  • Method:
    Heat milk and EOI SOVEREIGN in saucepan. Remove from heat, add chocolate, stir until fully melted. Allow to cool.
Group 2
  • g/ml:
    1250
    1500
    25
    25
  • Ingredients:
    Sugar
    Eggs
    Vanilla Essence
    Rum Essence
  • Method:
    Whisk to a full sponge. Add the cooled Group 1 mix on low speed.
Group 3
  • g/ml:
    1100
    150
    20
    20
  • Ingredients:
    Bakers Flour
    Cocoa Powder
    Salt
    Bi-Carb Soda
  • Method:
    Sieve together and blend into Groups 1 and 2.
  • 7340
  • Total Weight

Chocolate Ganache

Group 1
  • g/ml:
    1700
  • Ingredients:
    Dairy Cream
  • Method:
    Bring the cream to the boil.
Group 2
  • g/ml:
    2100
    100
  • Ingredients:
    Dark Chocolate
    EOI SOVEREIGN
  • Method:
    Add Group 1 to Group 2 and stir until smooth.
  • 3900
  • Total Weight

Additional Information:

Make-up Procedure
Place mix into 20cm sponge tins.

Scaling
600g per unit.

Baking
180ÂșC

Yield
12 units

Finishing Instructions
Pour liquid ganache over cakes to coat them. Place shards or decorative pieces of chocolate on top of the cake. Dust with cocoa powder.

Points of Importance
1. For cake fillings and truffle applications let ganache stand over night.
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 firmer setting ganache.

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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