Amber Pecan Cake


Cake Batter Method
  • Combine eggs, water, oil and Tegral Satin Clean Label Chocolate Crème Cake mix on low speed for 1 minute. 
  • Increase to medium speed and mix for 5 minutes on medium speed. 
  • Divide between two full sheets, sprinkle with the chopped pecans and bake at 375°F for about 15 minutes.

Ganache Method
  • Bring the cream and the trimoline to a boil. 
  • Pour over the Belcolade Amber and mix to obtain a smooth and homogeneous mixture. 
  • When the mixture reaches 95°F blend in the soft butter.

  • Divide each cake into two equal halves. 
  • Layer the cake with the ganache, you will end up with four layers of cake and three layers of ganache. 
  • Brush with Miroir. 
  • Garnsh with curls of Belcolade Amber.

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