What you'll need
1000
g
-
BAKER’S SELECT™ Creme Cake Base - Chocolate
350
g
-
Liquid Whole Egg
300
g
-
Vegetable Oil
225
g
-
Water
1000
g
-
DAWN® Dark Devils Chocolate Cookie Base
140
g
-
Butter/Margarine
70
g
-
Water
Dawn® Vanilla Frosting
Directions
Bake
Mix the Baker's Select™ Creme Cake Base – Chocolate and whole egg for 1 minute on slow, and then 3-4 minutes on medium.
Add the vegetable oil and mix for 1 minute on slow. Add the 225g water and mix for 2 minutes on slow.
Scale the batter depending on your tin size (batter will roughly double in size during baking). A 10 inch round is approx. 600-650g. Bake
Bake at 175°C-180°C (deck oven) for 40-45 minutes. Prep
Mix the Dawn® Dark Devils Chocolate Cookie Basewith the butter/margarine over 2 min on slow speed. Add the water and continue mixing on slow speed for 2-3 minutes until mixed through.
Scale ¼ of the cookies to a mini size of 15-20g. Bake
Bake at 170°C (deck oven) for 6-7 minutes.
Scale the remaining dough into 100g pieces and bake at the same temperature but for longer, approx. 10-12 minutes. These are for making crumb. Finish
Sandwich 2 sponges together with Dawn® Vanilla Frosting.
Crumble the large cookies and add 100g into a bowl of 500g Dawn® Vanilla Frostingto produce a fine cookie crumb frosting. Cover the sides and top of the cake with this.
Press cookie crumbs around the side of the cake until it is completely covered.
Finally, pipe Dawn® Vanilla Frosting rosettes in a circle on top of the cake and place two quarter pieces of mini cookies on top in a butterfly style with the tips facing into the middle of the cake.