Rum & Cola Cake

Ingredients

	Unit
Satin Crème Cake Mix Chocolate \| Patisserie	0.500 kg
Satin Crème Cake Mix Plain \| Patisserie	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 \| Chocolate	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.

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