American Chocolate Cake
Ingredients :
A
Ambrand Chocolate Cake Mix
Water
B
Cake Flour
C
Castor Sugar
Margerine
D
Eggs
Chocolate Ganache
Dark Compound
Non-Dairy Cream
325g
500g
400g
800g
400g
500g
170g
120g
Method
1. Pour ingredients A into bowl use hand whisk combine well become chocolate paste. Sieve ingredients B then set a side for spare .
2. Put ingredients C into mixing bowl use flat beater slow speed 1 minute , then switch to medium speed to beat until C mixture is whipped , then slowly add in D , make sure margarine and egg is combine well each time then after adding the egg .
3. Scrape down the side , firstly add in A mixture switch to slow speed to mix well .
4. Secondly add in B into margarine mixture mixed well , divided 450g each in 6inch circle mold .
5. Baked at 180/180 celcius for 40 minutes. (Baking conditions vary depending on oven characteristic.)
6. Remove from oven then place on wire tray to cool before decoration .
Dark Chocolate Mousse Cake
Ingredients :
A1 Chocolate Sponge Cake
Ambrand Chocolate Sponge Mix
Eggs
Water
A2
Oil
A3 Mousse
Ambrand Chocolate Mousse Powder
Milk
A4
Non-Dairy Cream
500g
500g
125g
125g
400g
500g
2000g
Method
Chocolate Sponge Cake
1 .Pour A1 ingredients into mixing bowl low speed for 1 minute by wire whisk.
2. Change to high speed and beat for 6 minutes.Then medium speed for 1 minute balancing the bubbles inside the batter.
3.Gradually add in A2 and mix for 30 seconds at low speed.
4. Fill 280g batter into 7 inch circle mould .
5. Bake at 190/150 Celsius for approximately 30 minutes. ( Baking condition depending on oven characteristics )
Mousse
1. Double boiled A3 mixture stiring until completely dissolved .
2. A4 whisk until medium peak formed , then fold in with A3.
Assemble
1. Divided chocolate sponge cake into 3 layers.
2. Pour 250g mousse into 8 inch mousse ring , then place a layer of cake . Repeat the step.
3. Keep in freezer for 6 hours or overnight.
4. Décor with chocolate glaze & chocolate belt.
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