Layer Cake Method
Mix the Tegral Satin CL Devil’s Food Layer Cake with the first water on low for 1 minute then medium for 2 minutes.
Add the second water and Oil and mix on low for 1 minute, scrape and mix on medium for 2 minutes.
Add the last water and mix on low for 1 minute, scrape and mix on low for 2 minutes.
Bake in 8’ round pans at 365F in the Reel and 350 in the deck.
Once the cake is cooled cut the cake in half.
Chocolate Mousse Method
Soak the gelatin sheets in ice water for 10 minutes.
Melt the Belcolade Dark Selection to 120°F.
Heat 200g of heavy cream to 180°F and add to the chocolate. Stir to make a ganache.
Melt the gelatin to between 180°F and 200°F. Add to the ganache.
Add the sugar to the remaining cream and whip to very soft peaks.
Fold the cream by thirds into the ganache mixture.
Cherry Layer Method
Soak gelatin in ice water for 20 minutes.
Melted gelatin and add it to the Topfil Plus Cherry.
Lightly Whip the heavy cream.
Fold in the heavy cream into the cherry Filling.
Finishing layer: Spread a thin layer of Miroir Neutre on top of the cherry layer or coat in Belcolade Ganache (heated and poured over the frozen cake)
Layers are as follows:
Top layer – Cherry layer
Middle Layer - Cake
Second Layer - Chocolate mousse
Bottom Layer – Cake
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