Our Featured Recipes
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Heart-Shaped Strawberry Fudge Cake
250 g – All Purpose Flour
75 g – Bensdorp DSR Cocoa Powder
20 g – Cornstarch
400 g – Sugar
8 g – Double Star Baker Baking Powder
8 g – Baking Soda
4 g – Salt
8 g – Coffee Powder
200 g – Whole Eggs
180 g – Vegetable Oil
300 g – Water
500 g – Dark Chocolate Chips
200 g – Fresh Milk
50 g – Butter Dreams Margarine
1. Pre-heat oven to 350°F. Underline with grease-proof paper 4 pieces 8 x 2 round pan or heart-shaped baking pans.
2. Sift together all dry ingredients except for the coffee powder and sugar.
3. Dissolve coffee powder to 300 g water and set aside.
4. Mix together sugar and vegetable oil. Add eggs one at a time.
5. Add in all sifted dry ingredient in three parts alternately with coffee mixture.
6. Divide the mixture equally onto prepared baking pans.
7. Bake for 20-25 minutes.
8. Remove from pan and let it cool.
9. To prepare chocolate ganache, in a thick bottom sauce pan, simmer the fresh cream or milk over medium high heat, then pour over dark chocolate chips and add Butter Dreams Margarine. Mix it until smooth. Refrigerate it for 3 hours.
10. To assemble the cake, layer the cake base with chocolate ganache (you can spray the cake base with rhum syrup for additional moistness and flavor). Frost with chocolate ganache the top and sides of the cake. Then, top it with sliced fresh strawberries dipped in Cristaline Red or Clear. Pipe it with star tip nozzle to border the cake.
MADE POSSIBLE WITH:
- Bensdorp DSR Cocoa Powder – Taste the world’s finest cocoa powder popular among all kinds of chefs and confectioners. Experience the rich flavour, colour and aroma of cocoa on bread, cakes and fillings.
- Butter Dreams Margarine – specially formulated to provide consistency, flavor and freshness to breads, cakes and pastries.
- Double Star Baker Baking Powder – the ideal raising agent for making quick breads, biscuits, cookies and all kinds of cakes.
- Cristaline Red – a cold setting gel. This product has a strawberry flavour and a red appearance.