TO SWEETEN UP YOUR WEEK
Double Chocolate Cake

With winter fast approaching this recipe is perfect to start the new season off to a delicious note.
Not only is it packed with double the chocolate, but it melts in your mouth giving you a taste experience you soon won’t forget.

All you need is:
• 1 KG of Design Baking Ingredient’s Double Chocolate Cake Mix
• 0.350 KG Eggs
• 0.200 KG Water
• 0.150 KG Oil

How to make it:
Place the 1 KG of Double Chocolate Cake Mix, 0.350 KG Eggs, 0.200 KG Water into a mixing bowl.
Mix with the flat beater for 1 minute on low speed, scrape down mixture, mix for 7 minutes on high speed.
Add the 0.150 KG Oil and mix further for 3 minutes on high speed.

You can make 4 + sponges of 8” baking tins.
Fill half of a standard baking tin, lined with grease proof paper.
Bake at +/- 170 degrees Celsius for +/- 50 minutes.
Nuts, chocolate chips etc may be added to your preference.
Cover and rest in the fridge for approximately 24 hours before decorating.

We suggest decorating your Double chocolate cake with a rich dark chocolate truffle buttercream.

All you need is:
To decorate one sponge above.
• 0.300 KG Design Baking Ingredients’ Classic Dark Chocolate Truffle Filling (Room Tempreture)
• 0.200 KG Unsalted Butter (Room Temperature)
Whisk the butter on high speed until it is fluffy and double the size, add the Dark Chocolate Truffle on medium speed for 1 minute and a further 2 minutes on high speed.
Optional – You can add 0.100KG Icing Sugar (sifted) to the unsalted butter.
Decorate to your heart’s desire.

Now you have the perfect Double Chocolate Cake, every bite is moist, packed with flavour and smile worthy.