Devonshire Cake with Chocolate Ganache


Units %
Part 1
Sponge Mix Super Coastal 1800g 0
Egg 990g 0
Water 810g 0
Part 1 total 0
Apricot Flavoured Jam 400g 0
Ambiante 1600g 0
Filling total 0
Ambiante 600g 0
Choc Disks Dark 1260g 0
Cherries No. 1 Red 240g 0
Topping total 0

Working Method

  1. Place measured water, egg and sponge mix into mixing bowl first.
  2. Mix for ± 1 minute on slow speed and 8 minutes on fast speed. Make sure whisk has full compliment of wires.
  3. Scale off 450g batter into a greased tins.
  4. Bake at 180° C for ± 25 minutes.
  5. Remove from oven and turn sponges over in their tins and leave to cool. This stops the sponge from drying out.
  6. Cut round sponge into 2 equal layers.
  7. Spread ± 50g apricot jam onto bottom layer.
  8. Pipe ± 150g of AMBIANTE onto bottom layer.
  9. Place sponge on top.
  10. Melt cream and choc together under Toppings into a ganache then spread on top of cakes.
  11. Decorate with a whole red cherry.
  12. Finished product weight ± 700g.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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