Berries Chocolate Fudge Cake

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: FOR THE CAKE

Ingredients

150g Sugar
42g Plain Flour
42 Cake Flour
44g Cocoa Powder - Deep Russet
5g Baking Powder
1g Salt
86ml Milk
101g Eggs
25ml Corn Syrup
4g Vanilla Extract
100g Butter

Method

To make the cake, sift all the dry ingredients
Mix milk, eggs, corn syrup and vanilla extract
Mix the half of the liquid mix with flour and half of the liquid on low speed until smooth
Mix in the butter on low speed for 1 minute or until homogenous
Add the remaining liquid in 2 additions with 2 minutes mixing on medium speed
Bake at 160C convection with fan for 43minutes
Cool to room temperature

Part 2: FOR THE GANACHE

Ingredients

353g Heavy Cream
128g Sugar
120g Cocoa Powder – Deep Russet
141g De-odorised Coconut Oil
5g Vanilla Extract

Method

To make the ganache, mix all ingredients in a pot and bring it up to 65C and blend until homogenous
Cool the ganache to room temperature

Part 3: ASSEMBLING

Method

To assemble the cake, slice the cake horizontally into 3 equal slices, spread an even layer of ganache on the cake
Spread the outside of the cake evenly with ganache
Top with some berries of your choice
Fully chill before slicing

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