Swirled Enrobed Cake

g
Cake
Tegral Satin Gold CL Crème Cake 1000g
Water 225g
Oil 300g
Liquid Whole Eggs 350g
Cremfil Ultim Dark Belgian Chocolate 400g
Decoration
Carat Decorcrem Dark*
Carat Decorcrem White*

Process
  • Combine all wet ingredients with the cake mix. 
  • Mix on low for 1 minute. 
  • Scrape the Bowl. 
  • Mix for 5 additional minutes on medium speed. 
  • Add Cremfil Ultim Dark Chocolate and mix until just swirled in. 
  • Scoop 450g of batter in a 1.5# loaf pan. 
  • Bake for 40-45 minutes at 350°F in a deck oven (or 340°F in a rack oven).

Assembly
  • Allow cakes to cool. 
  • Enrobe the cooled cakes in Carat Decorcrem Dark SH that has been melted to 120°F. 
  • Pipe a swirl of Carat Decorcrem White SH onto the top of the cake. 
  • Use a toothpick to lightly drag lines from the center of the cake outwards to create the desired design. 
  • Allow Carat Decorcrem to set at room temperature.

About this recipe:


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