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Chocolate Sponge Cake Mix
Chiffon Cake Mix | Pandan Chiffon Cake Mix | Sponge Cake Mix
Chocolate Sponge Cake Mix | Doughnut Mix | Croissant Mix
Crepe Mix | Tempura Batter Mix
 
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BLACK FOREST CAKE
1 Packet of PrimaMix Chocolate Sponge Cake Mix
4 Eggs 200 g
75 ml Water
35 ml Corn oil/Melted Butter (optional)
Instructions
  1. Preheat oven to 180°.
  2. Mix eggs and water well for a few seconds at low speed.
  3. Add PrimaMix Chocolate Sponge Cake Mix gradually until well-blended.
  4. Whisk batter at:
    Medium speed: 1 minute
    High speed: 6 minutes
    Low speed: 1 minute (add corn oil/melted butter)
  5. Pour batter to about ¾ height in a greased round baking pan lined with greaseproof paper at the bottom. A 22 cm diameter round baking pan is recommended.
  6. Bake for about 40 mins in the preheated oven.
  7. After baking, remove cake from pan and cool down before decorating.

Decoration
300 g Whipping Cream
220 g Dark Sweet Cherries
60 g Grated Dark Chocolate
10 g Icing Sugar
10 nos. Maraschino Cherries

  1. Slice the round cake horizontally into 3 equal portions.
  2. Whip cream to slightly stiff peak.
  3. Spread some whipping cream on the bottom layer.
  4. Arrange dark sweet cherries at the center and outer edge in circle.
  5. Spread some whipping cream onto the cherries evenly. Then place another layer of cake on top and cover with whipping cream uniformly.
  6. Place the top layer of cake onto the 2nd layer.
  7. Coat the top and sides of cake with whipping cream.
  8. Chill before decorating for about 15 mins.
  9. Coat the whole cake with grated dark chocolate.
  10. Place some whipping cream in a piping bag and pipe some rosettes onto the cake.
  11. Decorate rosettes with Maraschino cherries.
  12. Sprinkle some icing sugar at the center of the cake.
  13. 13. Chill at least ½ hour before serving.
 
   
   
BLACK FOREST ROLL
1 Chocolate Sponge Layer Cake (see recipe for Chocolate Swiss Roll)
150 g Whipping Cream
120 g Dark Sweet Cherries
80 g Chocolate Shavings
20 g Icing Sugar
Instructions
  1. Turn the cake over onto a piece of greaseproof paper (the smooth surface facing down)
  2. Spread some whipping cream evenly on the cake.
  3. Arrange dark cherries in a row lengthwise. Then roll cake lengthwise tightly.
  4. Chill before decorating.
  5. Coat the surface with whipping cream. Sprinkle some chocolate shavings on the top.
  6. Cut the cake into equal portion of 3cm thickness each.
  7. Place each slice on a paper cup. Sprinkle icing sugar on each slice.
  8. Chill before serving.
 
   
   
CHOCOLATE GANACHE CAKE
1 Chocolate Sponge Round Cake (see recipe for Black Forest Cake)
170 g Milk
340 g Melted Dark Chocolate
Instructions
  1. Add milk to the melted chocolate and mix well. Chill until the mixture has thicken.
  2. Slice the round cake horizontally into 3 equal portions.
  3. Spread some chocolate mixture on the bottom layer.
  4. Place the 2nd layer of cake on top and spread with some chocolate mixture.
  5. Place the top layer of cake onto the 2nd layer.
  6. Coat the top and sides of cake with the remaining chocolate mixture.
  7. Create waves design on the whole cake with a palette knife.
    Chill at least ½ hour before serving.
 
   
   
CHOCOLATE SWISS ROLL
Chocolate Sponge Layer Cake
1 Packet (300 g) PrimaMix Chocolate Sponge Cake Mix
5 Eggs 250 g
75 ml Water
35 ml Corn Oil/Melted Butter (optional)
Instructions
  1. Preheat oven to 200°.
  2. Mix eggs and water well for a few seconds at low speed.
  3. Add PrimaMix Chocolate Sponge Cake Mix gradually until well-blended.
  4. Whisk batter at:
    Medium speed: 1 min
    High speed: 6 mins
    Low speed: 1 min (add corn oil/melted butter)
  5. Spread 300 g batter evenly into a greased rectangle baking pan (26 x 36 x 205cm) lined with greaseproof paper.
  6. Bake for 10 mins in a preheated oven.
  7. After baking, remove cake from pan and cool down before decorating.

Decoration
250 g Butter
50 g Icing Sugar
50 g Melted Dark Chocolate

  1. Cream butter and icing sugar at:
    Low speed: 1 min
    Medium speed: 10 mins
  2. Add melted dark chocolate and blend well at medium speed for 1 min.
  3. Turn the cake over onto a piece of greaseproof paper (the smooth surface facing down).
  4. Spread about 130 g of chocolate buttercream evenly on the cake.
  5. Roll cake lengthwise tightly.
  6. Chill before decorating.
  7. Coat the surface of the swiss roll (cake) with some chocolate buttercream. Smoothed by removing excess buttercream.
  8. Pipe melted chocolate in desired design on the surface.
  9. Cut the cake into equal portion of 3 cm thickness each.
  10. Place each slice on a paper cup. Pipe some designs (e.g. shells) with buttercream on each slice and decorate with a cherry.
  11. Chill before serving.