Surprise Cake

Ingredients

Unit
Cake
Satin Crème Cake Mix Chocolate | Patisserie 1.000 kg
Egg 0.350 kg
Oil 0.300 kg
Water 0.225 kg
Cake total 1.875
Sponge
Tegral Plain Sponge | Bakery 1.000 kg
Water 0.570 kg
Sponge total 1.570
Vivafil Cherry | Patisserie As required
Carat Cover Dark U2 | Chocolate 0.080 kg
Carat Cover White 0.008 kg
total 0

Method

  • Mix Tegral Plain Sponge & water for 1 min on slow speed, scrape down.
  • Mix 4 mins fast. Mix 1-3 mins on slow speed to ensure an even texture.
  • Spread 800g of batter evenly onto a lined 18 x 30 tray, bake at 240°C for 4½ mins.
  • When cooled spread with a thin layer of Vivafil Cherry.
  • Roll to the dimensions below.
  • Using a planetary mixer & beater mix the Satin Crème Cake Chocolate Mix, eggs, oil & water for 1 min on slow, scrape down.
  • Mix for 3 mins on medium.
  • Place a 130mm x 45mm mini Swiss roll in the base of a 140mm x 90mm lined loaf tin.
  • Cover the Swiss roll with 300g of chocolate cake batter.
  • Bake at 160˚C for 45-50 mins.
  • Once cooled deposit 80g of Carat Cover Dark U2 at 45°C over the top and spin with 8g of Carat Cover White at 45°C.