Chocolate Cream Cake Base 2.0


A versatile, easy-to-use base for making rich, moist, PHO-free chocolate crème cakes with excellent shelf life.


  1. Versatile; makes layers, rings and muffins
  2. Excellent moisture retention
  3. Formulated for easy use
  4. Does not contain Partially Hydrogenated Oils (PHOs)


Enriched Bleached Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Cocoa Processed With Alkali, Soybean Oil, Modified Corn Starch, Whey (Milk), Wheat Gluten, Salt, Sodium Bicarbonate and 2% or Less of Each of the Following: Sodium Aluminum Phosphate, Propylene Glycol Esters of Fatty Acids, Cocoa Processed With Alkali, Mono- and Diglycerides, Corn Starch, Diacetyl Tartaric Acid Esters of Mono-Diglycerides (DATEM), Artificial Flavor, Soy Lecithin.



Chocolate Cream Cake Base 2.0 100.00
Flour, Cake 50.00
Sugar Granulated 83.00
Soybean Oil 54.00
On a three speed mixer, mix 1 minute on low speed and 1 minute on medium speed


Whole Eggs 75.00
Water (Chilled) 45.00
Add the eggs and water, mix 1 minute on low speed. Scrape bowl and mix 4 minutes on medium speed


Water (Chilled) 45.00
Gradually add water and mix 1 minute on low speed. Scrape bowl and mix 2 minutes on low speed.

Batter Temp: 68-72°F.

Bake Temp: 350-365°F.

Specific Gravity: 1.025-1.075.

Total weight 452.00