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.