Chocolate Fauxstess Cake

Chocolate Fauxstess Cake

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

  1. Prepare the cake – In a large bowl, whisk together sugar, cake flour, cocoa powder, baking powder, baking soda and salt.
  2. Combine liquid egg, oil, water and vanilla. Whisk into dry ingredients until the mixture is smooth.
  3. In a separate bowl, whisk aquafaba liquid to create a stiff peak meringue.
  4. Fold the meringue into the chocolate mixture.
  5. 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.
  6. Bake at 335 degree oven for 7-10 minutes or until the cake is done. It will spring back to the touch.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Place on parchment paper then back in the freezer for coating to set. Bring cakes to room temperature to enjoy.
Chocolate Fauxstess Cake