Plant-Based Chocolate Cherry Cake


  • Mix the cake mix, the oil and the water on low speed for 2 minutes. Scrape the mixing bowl and the paddle. Increase to medium speed and mix for three more minutes. 
  • Deposit #30 scoop into Flexipan Savarin Mold. 
  • Bake at 365°F until baked through, about 24 minutes. 
  • Once cool, dip the bottoms into tempered Belcolade Selection Noir
  • Fill the cavity of the savarin with Topfil Origins Michigan Cherries
  • Top with whipped Ambiante and chocolate décor.

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