Chocolate Velvet Apricot Cake - Puratos

Ingredients

Working Method

Composition and Preparation

Satin Chocolate Velvet Layer Cake

Place all ingredients in a mixing bowl and mix 1 minute slow.
Scrape down and mix 4 minutes on medium speed.
Scale at 600g for 8" round cakes.
Bake at 165ºC / 329ºF for approximately 40-45 minutes.
Let cool down completely before the next step.

Chocolate Glaze With Rum

In a medium saucepan, whisk corn syrup, rum, and water and bring to a boil and let cook until slightly thickened, about 1 minute.
Pour into chocolate and let stand until chocolate melts.
Whisk until smooth. If you notice that it's still thick, add another tablespoon of hot water until the desired viscosity, using between 38°C to 40°C.

Assembling

Trim the top of 2 layers of cake and cut them in half ending with 4 thin layers.
Place one layer of the cake on a cake board with the same size as the cake and brush with Classic Coffee diluted with 15% water.
Spread a thin layer of Topfil Finest Apricot and top with another layer of cake and repeat.
Warm Harmony Nappage and brush the whole cake and set it in the freezer for a couple of minutes before glazing the cake.
Pour the glaze over the cold cake and let the glaze drip completely before transferring to the final cake board or serving plate.

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