Chocolate Ginger Mallow Cake

Group Chocolate Cake
Ingredient
KG
Chocolate Crème Cake Mix
1.000
Egg
0.365
Vegetable oil
0.330
Water
0.230
Total Weight: 1.925
Group Mallow Buttercream
Ingredient
KG
Butter
0.150
Icing sugar
0.300
Ready-to-Use Mallow
0.200
Ground ginger
0.002
Total Weight: 0.652
Group Chocolate Buttercream
Ingredient
KG
Rich Chocolate Fudgice
0.400
Butter
0.080
Total Weight: 0.480
Group Additional Decoration
Ingredient
KG
Ready-to-Use Mallow
0.050
Ginger biscuit
-
Total Weight: 0.050

Cake Bases

Add all cake ingredients into a bowl fitted with a beater.

Mix for 1 minute on low speed.

Scrape down.

Mix for 4 minutes on medium speed.

Scale at 550g into 3, 8-inch cake tins

Bake at 180℃ for 35 - 40 minutes.

 

Assembly

For the ginger mallow buttercream:

Add the butter to a bowl fitted with a beater, beat on high speed until softened

Add the icing sugar and beat on medium high for 5 minutes

Add the 200g of RTU mallow and the ginger, beat for 1 minute or until fully combined

Put in a piping bag fitted with a round tip

 

For the Chocolate Buttercream:

Place the Chocolate Fudgice and butter into a mixing bowl, fitted with a beater.

Beat together until fully combined and at a piping consistency

Put in a piping bag fitted with a round tip

Using the ginger mallow buttercream, pipe blobs around the edge of the cake layer, fill in the centre with chocolate buttercream

Place a second cake layer on top and repeat the previous step

Place the third cake layer on top

 

Decoration

Put 50g of RTU mallow in a piping bag fitted with a round tip

Pipe blobs of ginger buttercream, chocolate buttercream and mallow on the top layer of cake

Crumble up ginger biscuits and sprinkle on top

Display Conditions

Ambient

Category

Bakery

Finished Product

Cake

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