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Donut, Pancake & Scone, Sweet Goods

Petite Cherry & Raspberry Chocolate Mud Cakes

Decorate your holiday table with these festive Petite Cherry and Raspberry Chocolate Mud Cakes. Made with our MAURI’s Mudcake Mix for a moist, rich taste.

Ingredients

IngredientsWeight (kg or L)
MUD CAKE
MAURI Chocolate
Mudcake Mix
1.000kg
Vegetable oil0.150kg
Dark chocolate melts0.150kg
Hot water0.200L
Cold water0.250L
CHOCOLATE GLAZE
Water0.250L
Thickened cream0.150kg
Cocoa powder0.100kg
Castor sugar0.250kg
Dark chocolate0.200kg
RASPBERRY & CHERRY JAM
Finely chopped or minced sour cherries0.340kg
Frozen raspberries1 cup
Powdered fruit pectin0.024kg
Castor sugar0.500kg

Method

MUD CAKE

STEP 1

In a bowl, melt the dark chocolate melts in the hot water and stir well. Once the chocolate is melted, add the cold water.

STEP 2

Combine all the ingredients into a mixing bowl and using a beater, mix on low speed for 3 minutes.

STEP 3

Prepare a baking tray lined with baking paper.

STEP 4

Lightly grease 7cm round cake rings on baking tray and scale mixture into each one, filling 3/4 full and bake at 160°C for 40 minutes.

CHOCOLATE GLAZE

STEP 1

Combine the water and the cream and bring to the boil.

STEP 2

Add the cocoa powder and sugar and mix, continue cooking to 106°C.

STEP 3

Remove from heat and pour over the chopped dark chocolate and mix until smooth.

STEP 4

Keep refrigerated until required.

STEP 5

Warm desired quantity of chocolate glaze to body temperature of 37°C.

STEP 6

Place cake on a wire rack with drip tray beneath and pour entire glaze over the cake, covering entirely.

STEP 7

Decorate top of cake with white chocolate shavings and raspberries or as you desire.

RASPBERRY & CHERRY JAM

STEP 1

In a saucepan, combine cherries and raspberries. Bring to a boil over high heat, stirring constantly.

STEP 2

Mix the pectin with sugar and stir into the hot liquid, return to a boil. Boil and stir for 1 minute.

STEP 3

Remove the hot jam from heat; skim off the foam on the surface.

STEP 4

Cover jam and store in fridge until chilled and ready to use.

YIELD

Makes 30 petite cakes.

This recipe is a general description of ingredients and method only, for use by qualified and experienced baking personnel. It is not a guarantee of any result. You carry all responsibility as to its suitability for your business and for the safety and suitability of the finished product. Baking times and temperatures may vary.

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

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