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The Caker NZ

Flourless Dark Chocolate Gold Leaf Cake Kit

Flourless Dark Chocolate Gold Leaf Cake Kit

$29.95 NZD
$29.95 NZD
Sale Sold out
Taxes included. Shipping calculated at checkout.

This kit makes the MOST decadent, fudge-like chocolate cake. Ever. It's actually based on one of the recipes The Caker was founded on. The quality of the chocolate is the key to this cake’s glorious richness, so inside the box you'll find a sachet of 72% Callebaut dark chocolate. The sheet of edible 24k gold leaf is intended to be delicately pressed onto the top of your cake to make it even more lavish.
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    Product Information

    What's In the Box

    • Couverture Chocolate Pieces
    • Chocolate Cake Mix
    • 24K Edible Gold Leaf
    • Non-Stick Liner for 8"/20cm Pan
    • Instruction Card

    Ingredients

    72% Callebaut Chocolate Callets, Cane Sugar, Blanched Almond Meal, Dutch Cocoa Powder, Edible Gold Leaf.

    Allergen Information

    This cake kit is Gluten Free, but contains almonds (tree nuts) and traces of dairy and soy.

    This cake kit can not be made Vegan.

    Storage Information

    You’ll find the best before date of your kit located on the tamper sticker sealing the base of the silver box.

    Store somewhere cool and dark like a pantry. If your house is super hot in summer then it is possible the heat will have some effects on our products - the worst that could happen is things like chocolate might melt or the matcha might become a bit discolored, which doesn’t affect the taste of the cake. This is unavoidable with high quality ingredients and no preservatives added. If you are worried, you can store the kits in the fridge, or you could just bake your cake ASAP after receiving it.

    Instructions

    Fresh Ingredients You Will Need

    For the cake:

    • 200g Butter
    • 5 Eggs

    Directions

    1. Preheat the oven to 180°C / 350°F fan bake and press the non-stick liner into an 8” / 20cm round cake pan (the liner is intentionally oversized so you will end up with The Caker’s signature ripples in the sides of the cake).
    2. Chop 200g of butter into small cubes, and place in a saucepan along with the Dark Chocolate Pieces. Melt together over a low-medium heat, stirring continuously until completely smooth, then remove from the heat.
    3. In a bowl, combine the melted chocolate and butter with the Chocolate Cake Mix.
    4. Now, using a whisk, beat in 5 eggs one by one, making sure they are each completely combined into the cake batter before adding the next.
    5. Pour the batter into the prepared cake pan.
    6. Bake the cake for around 40 minutes. Every oven is different, so keep an eye on the cake as it bakes, it will be ready when a knife comes out clean.
    7. Once baked, allow the cake to sit for 10 minutes in the pan, then turn it out onto a cooling rack and leave to cool. It is normal for the cake to rise while baking and then to sink once you let it sit.
    8. Carefully open the white envelope and slowly remove the folded paper containing the gold leaf. Open the folded paper exposing the gold leaf and make sure it is attached to the tan transfer sheet. Avoiding touching the leaf itself, gently use the tan transfer sheet to press the gold directly onto the cake bit by bit. Top with fresh edible flowers if desired.
    9. Serve at room temperature. To store, refrigerate in an airtight container for up to 3 days.

    Tips & Tricks

    Check out the Baking FAQ's here for great info.

    If making Cupcakes:

    1. Fill each cupcake paper with your cake batter using a teaspoon. For either size make sure each paper is filled around ⅔ full.. Note: this is a rich, fudgy and dense cake - very much like a brownie, so your small cake’s won’t be extra tall, but they will be extra delicious.
    2. I like to top my Flourless Dark Chocolate cupcakes with ganache, which is super-easy to make - all you need is 150g cream and 150g 70% dark chocolate.