Mocha Creme Cake
What you'll need
Dawn Exceptional® R&H® Richcreme® Chocolate Creme Cake Base (546814)
DDA Pasteurized Whole Egg Frozen (235317)
DDA® Natural Coffee Flavor Liquid (895443)
Decaffeinated Instant Coffee (Powdered)
Water
Bakery Essentials Soybean Vegetable Oil (2505321)
Bakery Essentials Semisweet Chocolate 1M Drop (2504761)
Bakery Essentials No Stick Pan Coating (2498154)
Directions
Working Method
In a stand mixer fitted with the paddle attachment, mix together 10 lbs chocolate cake base, 3 pounds 8oz whole eggs, and 1oz coffee flavor for one minute on low speed, then three minutes on third speed on a four speed mixer. Dissolve 8oz instant coffee into 2 pounds 4oz water, and add dissolved coffee and 3 pounds oil into the mixture. Scrape bowl and mix for three minutes on second speed. Add 1 pounds 12oz chocolate chips to mix and stir. Treat 9 inch loaf pans with pan spray, add batter to halfway up the sides of the pans and bake at 360F until cake springs back lightly when touched.
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Mocha Creme Cake
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