Chocolate Cinnamon Layer Cake


Chocolate Cake Base
Tegral Satin Moist Chocolate* 1000
Egg 400
Oil 400
Water 200
Ganache Cinnamon
Chocolanté, GOC White 40%* 1000
Ambiante* 1000
Cinnamon Powder 2
ChocoRainbow - Easy Choco Line* 100

Chocolate Cake Base
  • Mix all ingredients in a mixing bowl at low speed for 2 minutes, and medium speed for 6 minutes (using paddle)
  • Pour the batter into 2 baking trays (40 x 60cm) and spread out evenly
  • Bake at temperature 175°C for about 15-18 minutes
  • Cool down and divide each tray into 6 square pieces of 18cm, 1cm thickness

Ganache Cinnamon
  • Heat up Ambiante to about 80°C
  • Pour into chocolate and cinnamon powder, stir till well mixed

Assembly & Decoration
  • Arrange into a 18cm square mousse mould, following below order: Ganache 200g -> Cake --> Ganache 150g -> Cake -> Ganache 150g -> Cake
  • Makes 4 big cakes of 18cm
  • Divide the cake into 14 rectangular pieces of 2.5cm x 9cm
  • Decorate by ChocoRainbow following Christmas theme as illustrated