Choco-cake

Chocolate pound cake, topped with a rich and creamy chocolate ganache.

Ingredients

2.000 gr Damco chocolate cake mix

1.000 gr Butter

1.000 gr Whole eggs

100 gr Water

500 gr Chocuise souplesse dark

200 gr Whipping cream, unsweetened

100 gr Glucose syrup

100 gr Frucaps cold mirror glaze

100 gr Butter, soft

Instructions cake batter:

Make sure that all the ingredients are at bakery temperature.
Soften the butter with a flat whisk (it shouldn’t become airy).
Add the rest of the ingredients and mix for 2 minutes in the second gear, until smooth.
Fill the cake tins with 450 grams of batter and bake.

Instructions ganache:

Bring the whipping cream, along with Glucose syrup, to a boil and mix it with melted Chocuise souplesse dark.
Add Frucaps cold mirror glaze neutral and soft butter and stir.
Place ganache in the fridge in order to firm.

Finish:

Once completeley cooled off, pour melted Chocuise souplesse dark over the cake and leave to dry.
Pipe the ganache onto the cake and decorate as desired.

Tip: Add an exclusive touch to your cake by using beautiful decorations and lovely packaging.