Mocha Creme Cake
What you'll need
Whole Eggs
DDA Natural Coffee Flavor Liquid (00895443)
Decaffeinated Instant Coffee (Powdered)
Water
Bakery Essentials™ Soybean Vegetable Oil (02505321)
Bakery Essentials™ Semisweet Chocolate 1M Drop (02504761)
Bakery Essentials™ No Stick Pan Coating (02498154)
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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