EASTER CHOCOLATE CAKE
(Recipe makes 4 Cakes)
Total Weight: 3.100
Group II
Ingredient
KG
Margarine
1.000
Icing sugar
1.200
Cocoa Powder
0.050
Total Weight: 2.250
- Place all of the ingredients from Group I into a mixing bowl and mix on slow speed to disperse the powders.
- Stop the mixer and scrape down.
- Mix well using a flat beater on slow speed for 2 minutes and then on fast speed for 6 minutes.
- Prepare the cake tins with Tinglide.Â
- Deposit 750g batter into each cake tin.Â
- Bake at 170˚C for 35 – 40 minutes.
- Remove the cakes from the cake tins and allow to cool.
- Once cool, cut each of the cakes horizontally to make 3 equal layers per cake.
- Place all of the ingredients from Group II into a mixing bowl and mix on fast speed until the mixture forms a buttercream icing.
- Use 100g of buttercream icing between the layers of the cake and 300g to cover the cake.
- Decorate as desired.
