Bakels
Baking ingredients since 1904

APRICOT AND CHOCOLATE CAKE

Recipes Home | Back
Display Recipe as PDF
Cakes and Muffins - Chocolate Cakes
Recipe No:  R201g
USING PETTINA CHOCOLATE CAKE MIX
Group  Ingredient KG
1 Eggs 0.525    14.2%
Water 0.525    14.2%
Bicarbonate of Soda 0.015    0.4%
APITO APRICOT PASTE 0.025    0.7%
PETTINA CHOCOLATE CAKE MIX 2.000    54.2%
 
2 Presoaked Apricots (chopped) 0.600    16.3%
  Total Weight 3.690
Method:  1. Blend Eggs and Water together.
2. Add half of the mixture to the mixing bowl fitted with paddle.
3. Add remaining Group 1 ingredients.
4. Blend on second speed for 1 minute and scrape down.
5. Add the remaining eggs and water.
6. Blend for 1 minute on slow speed followed by 5 minutes on top speed.
7. Add Group 2 and clear.
8. Bake at 190ºC for approximately 30 minutes.
Notes:  Bake at:
Cup cakes 210ºC for approximately 12 minutes
Bar cakes 190ºC for approximately 30 minutes
Sheets 175ºC for approximately 65 minutes
  Recipe percentages are on total batter / mix weight (100%)
Yield:  15 bars scaled at 250g or One Standard Baking Tray