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Cake, Sponge & Muffin, Sweet Goods

Chocolate Black Forest Cake

Given the popularity of our 3 layered chocolate mousse cake, we wanted to share another layered cake for everyone to enjoy! This time featuring cherries and whipped cream to change it up, with the option of adding Kirsch liquor too!

Ingredients

INGREDIENTSWEIGHT
Muffin
Chocolate Crème Muffin Mix1.000kg
Eggs0.350kg
Water0.330kg
Oil0.275kg
Filling
RAP Instant Custard Mix0.500kg
Cold Water1.200kg
Kirsch Liquor (optional)0.050kg
Whipped Cream0.500kg
Toppings
Frozen Cherries or
tinned sour cherries
(drained)
0.100kg
Dark Chocolate Shavings0.070kg

Method

RAP KIRSCH CUSTARD CREAM

STEP 1

Add water and RAP Instant Custard Mix to mixing bowl.

STEP 2

Blend on low speed 1 minute and scrape down.

STEP 3

Add Kirsch liquor (optional).

STEP 4

With a whisk, mix for 5 minutes on top speed.

STEP 5

Leave to stand for 5 minutes before use.

STEP 6

Fold in whipped cream and put aside in fridge until required. Mixture is ready to pipe.

MUFFIN

STEP 1

Place water and eggs into a bowl, and then add Chocolate Crème Muffin Mix.

STEP 2

Using a beater, mix on low speed for 1 minute. Scrape down.

STEP 3

Mix for a further 4 minutes on medium speed.

STEP 4

Add oil and blend on low speed for 2 minutes.

STEP 5

Scale 370g into an 18cm cake ring or lightly greased tin.

STEP 6

Bake at 180°C until baked through.

ASSEMBLY

STEP 1

Cut cake into 3 even layers, separate each layer.

STEP 2

Pipe a layer of Kirsch custard cream on top of the first layer of sponge.

STEP 3

Sprinkle the cherries on top of cream.

STEP 4

Repeat this process again until you place the top sponge on top.

STEP 5

Decorate with more Kirsch custard cream, cherries and shaved chocolate, dust with cocoa.

Let’s bake better together. Call us on 1800 649 494

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