Chocolate Cake | Professional Patisserie Recipe - Puratos

Ingredients

Method

Add Satin Crème Cake Chocolate Mix, egg & water to a planetary mixer with a beater.
Mix on slow for 2 mins, scrape down.
Deposit the batter into greased 3 1/2 inch round thins at 200g.
Bake 35-40 mins at 160°C.
Combine the frosting ingredients. 1 min slow speed, scrape down, mix 3 mins medium.
Split the cooled cakes into three discs & layer with Cremfil Ultim Chocolate 25-75.
Cover the cakes with the white frosting using the pink frosting pipe a flower on top of each cake.

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