Rum & Cola Cake

Ingredients

Unit
Satin Crème Cake Mix Chocolate 0.500 kg
Satin Crème Cake Mix Plain 0.500 kg
Egg 0.350 kg
Oil 0.300 kg
Cola 0.225 kg
Cola flavour 0.020 kg
Cremfil Ultim Chocolate 25-75 0.300 kg
Cola flavour 0.004 kg
Harmony Miroir Chocolate 0.500 kg
Edible gold glitter 0.001 kg
total 2.700

Method

  • Using a planetary mixer & beater mix Satin Crème Cake Plain Mix, Satin Crème Cake Chocolate Mix, eggs, oil, cola & flavour.
  • Mix for 1 min slow, scrape down.
  • Mix for 3 mins on medium.
  • Deposit the batter into silicone moulds at 50g.
  • Bake at 160˚C for 20-25 mins.
  • Once cooled inject with the cola chocolate sauce.
  • Freeze cakes.
  • Add the glitter to the glaze, heat to 40°C, enrobe to frozen cakes.