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.
This Recipe Uses:
"JIFFY" Crème Cake Base Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 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. |
| 2 | Add Crème Cake Base Mix and cocoa into mixer bowl. |
| 3 | Blend on low speed* for 1 minute. |
| 4 | Pour water into the mixer bowl and blend on low speed* for 1 minute more. |
| 5 | Stop Mixer. Scrape bowl and paddle. |
| 6 | Blend on medium speed** for 3 minutes. |
| 7 | Scale into greased or paper-lined pan. |
| 8 | Optional: Lightly sprinkle with coarse sanding sugar. |
| 9 | Bake according to directions below. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| 8½" x 4½" Loaf Pan | 1 lb 8 oz | 300°F for 45 – 50 minutes | 350°F for 50 – 55 minutes | 5 |
| 8½" Bundt Pan | 2 lbs 8 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.
