Creating Triple Chocolate Cake with Beau Rivage.

Triple Chocolate Cake

Prepared by Beau Rivage Executive Pastry Chef Amanda Owen

Sugar   4 lbs

Cocoa Powder  1 lb

All Purpose Flour  2.25 lbs

Baking Soda  1.38 oz.

Eggs     1.13 lbs

Oil         .75 qt

Buttermilk  1.25 qts

Sour Cream    1.25 lbs

Using a whip, put all the dry ingredients and start the machine on speed 2. Add the eggs, sour cream, buttermilk and oil. Continue to mix and scrape the bowl. Mix until properly incorporated.

Bake at 350 for 20- 25  mins.

Chocolate Buttercream:

Butter room temp.  1.5 lbs

Shortening  8 oz.

Powdered Sugar  4 lbs

Milk     2  oz.

Cocoa Powder   4 oz.

Cream the butter and shortening together for 6 minutes then add the powdered sugar. Whip together for about 8 minutes. Scrape the bowl and then slowly add the milk. Scrape the bowl again then add the cocoa powder.

Information Source: Keisha Oliver

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