Black Forest Cake

Robin Hood^® Product: 13671 Sensible Choice NSA Chocolate Cake Base

YIELD: Approximate yield of 89 cakes scaled at 400g (14oz)

Kg:	g:	Ingredient:	Lb:	oz:
20	000	Sensible Choice NSA Chocolate Cake Base #13671	44	0
13	200	Water	29	0
2	400	Vegetable Oil	5	4

Equipment:
Mixer: 4 Speed upright with paddle attachment.

Preparations:

1. Add 4.9kg (11lb) of water to the mixing bowl. Add the cake base.

2. Mix for 1 minute on 2nd speed and then 2 minutes on 3rd speed.

3. Add 4.6kg (10lb) of water, mix for 1 minute on 1st speed. Scrape the bowl and paddle. Mix 2 minutes on 2nd speed.

4. Add 3.7kg (8lb) of water and 2.4kg (5lb 4oz) of vegetable oil.

5. Mix for 1 minute on 2nd speed. Scrape the bowl and paddle. Mix a further 2 minutes on 2nd speed.

Deposit into paper lined full slab cake frames to half full or into paper lined or lightly greased cake pans to half full.

Bake at 190°C (375°F) in a conventional reel oven or 177°C (350°F) in a rack oven for approximately 25 – 35 minutes depending on size.

When cool, take 1½ cakes to make 3 layers. Fill with kirsch or rum flavoured whipping cream and black cherries. Cover the outside of the cake with the whipping cream. Garnish with black cherries and dust with a little cocoa powder.

NOTE: In order to maintain the no sugar added benefit, do not use any additions that contain sugar.