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	0.088

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.