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Amount | Measure | Name |
---|---|---|
2 | kg | White Wings Cake Mix Chocolate |
500 | g | Creme Whip Premix |
200 | g | Mousse Mix |
100 | mL | Coffee |
5 | each | Eggs |
200 | mL | Water |
Pour White Wings Chocolate Cake Mix into a mixer. In a separate bowl, combine eggs and water and whisk together, then pour into the mixer. Place on slow for one minute, then fast for a further three minutes until all ingredients combine.
Pour the cake batter into a lined baking dish and bake for 20 minutes at 185 degrees Celcius.
While the cake is baking, combine the mousse mix, coffee and Creme Whip in a bowl. Whisk together with a hand blender until it forms a thick cream.
Once the cake has baked, slice into large pieces and serve with a scoop of mocha cream on the side. To add some freshness to the dish, place fresh fruit as a topping.
For this dish, I used the new Goodman Fielder Food Service Creme Whip product instead of normal fresh cream. This new premix tasted just like the real deal and also held the same thick texture. To add some colour and a punch of flavour, I used cooled-down coffee and chocolate mousse mix. The combinations of the three products provided a perfect element to the popular chocolate cake treat for my patients.
Be inspired with recipes created by chefs.
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