Chocolate Crème Cake is a quick, back-of-house recipe with the flexibility to create Bundt, pound cakes, layer cakes, and loaf breads. A delicious, sweet treat customers are bound to love.
| INGREDIENT | 2½ LB BATCH | 5 LB BATCH |
|---|---|---|
| “JIFFY” Crème Cake Base Mix | 2½ lb | 5 lb |
| Cocoa Powder | 1 cup (3 oz) | 2 cups (6 oz) |
| Cold Water | 2½ cups (20 oz) | 5 cups (40 oz) |
| Optional: Coarse Sanding Sugar |
| INSTRUCTIONS | |||
|---|---|---|---|
| 1 | Use a mixer with paddle attachment. | 6 | Blend on medium speed** for 3 minutes. |
| 2 | Add Crème Cake Base Mix and cocoa into mixer bowl. | 7 | Scale into greased or paper-lined pan. |
| 3 | Blend on low speed* for 1 minute. | 8 | Optional: Lightly sprinkle with coarse sanding sugar. |
| 4 | Pour water into the mixer bowl and blend on low speed* for 1 minute more. | 9 | Bake according to directions below. |
| 5 | Stop Mixer. Scrape bowl and paddle. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
|---|---|---|---|---|
| 8½” x 4½” Loaf Pan | 24 oz | 300°F for 45 – 50 minutes |
350°F for 50 – 55 minutes |
5 |
| 8½” Bundt Pan | 40 oz | 300°F for 45 – 50 minutes |
350°F for 50 – 55 minutes |
3 |
| Standard Muffin | #20 Scoop (1.75 oz) | 300°F for 14 – 18 minutes |
350°F for 20 – 24 minutes |
72 |
| Baking time may vary depending on the oven and the oven load. |
| *Low speed is 1st speed on a 3-speed mixer, or 2nd speed on a 4-speed mixer. |
| **Medium speed is 2nd speed on a 3-speed mixer or 3rd speed on a 4-speed mixer. |
The mission of Team "JIFFY" is to achieve 100% product integrity with quality people caring about one another and the communities served.
