Chocolate Fauxstess Cake
This recipe was developed by Chef Yolanda Santiago at North Carolina State University during one of our product trainings.
Yields: 1 1/2 sheet pans
Ingredients
Chocolate Cake
6 1/4 ounces sugar
2 1/2 ounces cake flour
1 ounce cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/2 ounces AcreMade Bakery Replacer, prepared
2 ounces canola oil
2 ounces cold coffee
1/2 teaspoon vanilla extract
3 ounces Aquafaba
Chocolate butter cream
16 ounces confectioners sugar
1 tablespoon vanilla extract
15 ounces margarine
1 teaspoon coffee concentrate
4 tablespoons cocoa powder
Chocolate magic drip
1 cup carob chips
1/4 cup cocoa butter
3 tablespoons maple syrup
Preparation
- Prepare the cake – In a large bowl, whisk together sugar, cake flour, cocoa powder, baking powder, baking soda and salt.
- Combine liquid egg, oil, water and vanilla. Whisk into dry ingredients until the mixture is smooth.
- In a separate bowl, whisk aquafaba liquid to create a stiff peak meringue.
- Fold the meringue into the chocolate mixture.
- Gently pour the cake batter into a sprayed bottom only 1/2 sheet pan lined with parchment paper or individual cake molds. Do not spray the sides of the sheet pan.
- Bake at 335 degree oven for 7-10 minutes or until the cake is done. It will spring back to the touch.
- Make the chocolate buttercream – Beat the margarine until light and fluffy. Add sugar, cocoa powder, vanilla and coffee concetrate. Mix on low speed until well combined, then increase speed until light and fluffy.
- Make the Fauxtess cake – Once the cake is cooled, use a 2.5 inch round mold to cut the cake. PLace chocolate butter cream in a piping bag. Cut a 1/4 inch opening at the bottom of the bag, gently insert in the middle of each cake and gently squeeze. Once the cakes are filled, place in the freezer.
- In the meantime, prepare the magic shell. Over a double boiler, melt carob chips and cocoa butter. Once melted, add the maple syrup. Use an emersion blender to mix well.
- Once cakes are frozen, dip in the magic shell. Tap lightly to allow excess chocolate to drip. Top with freeze dried fruit, chocolate chips or nuts as desired.
- Place on parchment paper then back in the freezer for coating to set. Bring cakes to room temperature to enjoy.
