Mini Double Chocolate Cake
Ingredients
Ingredients
For the recipe Mini Double Chocolate Cake
For Moist Cake:
| 1 box | Dr. Oetker Nona Luxury Moist Cake Double Chocolate |
| 3 | Eggs |
| 100 ml | Water |
| 150 g | Vegetable Oil |
For Decoration:
| 200 g | Dr. Oetker Nona Cooking Chocolate |
| 15 g | Butter (soften) |
| 30 g | Whipping Cream |
| 120 g | Strawberry Jam |
| Cherries | |
| Thyme Leaves |
preparation
Preparation
Slowly pour the chocolate over the top of the cake. Decorate with cherries and thyme leaves.
Preheat oven to 180˚C.
Place Dr. Oetker Nona Moist Cake Double Chocolate, water and eggs in a mixing bowl. Mix at high speed for 3 minutes.
Add in vegetable oil and mix at low speed for 1 minute or until batter is light and fluffy.
Pour the batter in a greased 12×10 inch square pan.
Bake at 180˚C for 55 minutes. Set aside to cool.
Melt cooking chocolate and butter with microwave oven or “double boil”, mix with whipping cream.
Cut out circles from the cake using the a 5cm round cookie cutter. The number should be even as each cake needs 2 circles.
Melt cooking chocolate and butter with microwave oven or “double boil”. Pour in whipping cream, stir until well combined.
Spread small amount of strawberry jam onto the cake, place a second base on top and pour with melted cooking chocolate on top. Repeat for the rest of the cakes. Decorate the cakes with Cherry and thyme.
