6 Chocolate Cake Recipes for Business Menu Variations

If you are a chocolate cake lover or just starting a cake business, you are in the right place. This Chocolate cake recipe uses simple ingredients that are easy to find and easy to follow steps.

By following this guide, you can create a delicious and soft chocolate cake without any special baking skills. Let's start this cooking adventure and create the perfect chocolate cake for your business or family and friends. Let's see more below!

KioskCokelat has some very delicious and easy-to-follow chocolate cake recipes. So, even those of you who are new to baking will definitely be able to follow the recipes we provide. Here are some chocolate cake recipes from KioskCokelat.

Carpathian is a traditional Polish cake that has various fruits as toppings . Interested in making it?

Ingredients for Choux Paste:

1. 250 gr water
2. 225 gr egg yolk
3. 140 gr high protein flour
4. 100 gr butter
5. 3 grams of salt
6. 5 grams of sugar

Ingredients for Chocolate Diplomat Cream:

1. 60 gr Tulip Dark Chocolate Compound , chopped or cut into small pieces
2. 150 grams of milk
3. 50 gr butter
4. 40 gr egg yolk
5. 35 grams of sugar
6. 13 grams of corn flour
7. 10 gr custard powder
8. 2 grams gelatin
9. Whipped cream

Steps for Making Choux Paste:

1. Cook water, sugar, salt, and butter until boiling. Stir until well blended.
2. Add flour to the mixture. Cook until dry.
3. Prepare a mixing bowl , put the dough into it. Stir until the dough is slightly warm.
4. Add egg yolks little by little. Stir until well blended.
5. Prepare a baking sheet and line it with a silpat. Pour the batter on top, then smooth it out.
6. Bake at 175 degrees Celsius for 15 to 20 minutes.

Steps to Make Chocolate Diplomat Cream:

1. Take a bowl, and add egg yolk, a little milk, and all the dry ingredients into it. Stir until well blended.
2. Prepare a pan, and heat the remaining milk until it boils.
3. Pour hot milk into the mixture. Stir until evenly mixed.
4. Pour the mixture into the pan. Heat it and keep stirring the mixture.
5. Mix the gelatin and water, then add the mixture to the dough. Stir until thickened.
6. Pour the warm mixture into the Tulip Dark Chocolate Compound pieces. Stir until well blended using a hand blender .
7. Put the dough in the refrigerator until the temperature drops.
8. Once cool, mix the mixture with butter. Stir until well blended using a hand blender .
9. Mix the dough with whipped cream . Stir until well blended using a spatula.

Arrangement and Decoration:

1. Prepare two pieces of choux dough that have been cut with a ring cutter .
2. Prepare a ring that has been given plastic on the inside.
3. Place the first choux dough and arrange the strawberries on the side.
4. Fill with chocolate diplomat cream .
5. Add strawberry pieces in the center.
6. Refill with chocolate diplomat cream .
7. Cover with the second piece of choux .
8. Make thin round chocolate decorations.
9. Top with strawberries and fresh berries.

Ta-da! Strawberry Chocolate Carpathian is ready to be served. For visual instructions, check out this video:

Chocolate Travel Cake with Ginger & Dates can be an interesting recipe reference as a menu in a cafe or restaurant. Here's how to make it.

Ingredients for Chocolate Cake:

1. 60 gr Tulip Dark Chocolate Compound
2. 215 gr low protein flour
3. 140 gr butter
4. 140 gr sugar
5. 100 grams of eggs
6. 20 grams of glucose
7. 4 grams of baking powder
8. 1 gram baking soda

Ingredients for Infused Ginger:

1. 70 grams of milk
2. 20 gr ginger
3. 40 grams of dates
4. 14 grams grated ginger

Manufacturing Steps:

1. Melt the chocolate using the au bain marie technique. Set aside.
2. Heat the milk and ginger for 15 minutes. Once done, strain. Set aside.
3. Beat the butter, sugar and glucose until well blended in a mixing bowl .
4. Add eggs little by little. Stir until the dough expands.
5. Gradually add flour, baking powder , and baking soda . Stir until evenly mixed.
6. Add the strained milk and ginger and melted chocolate. Stir until evenly mixed.
7. Add the chopped dates and grated ginger. Stir until evenly mixed.
8. Pipe the dough into the mold. Adjust the shape to your preference.
9. Add date pieces as decoration.
10. Bake for 25 to 30 minutes at 160 degrees Celsius.

Easy right? If you want to get visual instructions, visit the following video:

Bored with the usual chocolate cookies? Let's try making Giant Cookies like the picture above. Here is the recipe.

Dough Ingredients:

1. 450 gr Tulip Chocolate Chunks
2. 60 gr ground almonds
3. 540 gr high protein flour/bread flour
4. 6 grams of baking powder
5. 2.25 grams of baking soda
6. 360 gr butter
7. 4.5 grams of salt
8. 112.5 grams of palm sugar
9. 90 grams of sugar
10. 3 grams of eggs
11. 4.5 grams of vanilla extract
12. 3 grams of cinnamon powder

Manufacturing Steps:

1. In a mixing bowl , mix the butter and palm sugar using a paddle mixer on medium speed and mix until well blended.
2. Add the eggs little by little while stirring on low speed until evenly mixed.
3. Add the vanilla extract and mix again until smooth.
4. Combine the dry ingredients and stir manually using a spatula.
5. Add Tulip Chocolate Chunks to the batter and mix until well combined.
6. Place the dough in the freezer for 30 minutes.
7. Round all the dough and place on a baking sheet lined with baking paper.
8. Bake the dough in the oven at 160 degrees Celsius for approximately 30 minutes.

To see visual instructions, visit the following video:

The next chocolate cake recipe option is Kolak with Chocolate Chips which you can serve in the afternoon or as an additional menu in your business.

For the Pie Crust dough, you need to prepare:

1. 225 grams of medium protein wheat flour

2. 1 gram of salt

3. 125 grams Unsalted Butter (diced, cold)

4. 30 grams of egg yolk

5. 50 ml ice water

As for the pie filling, the ingredients that need to be prepared are:

1. 60 grams of palm sugar

2. 17 grams of granulated sugar

3. 1 gram of salt

4. 200 milliliters of water

5. 2 pandan leaves

6. 100 grams of boiled potatoes (diced)

7. 100 grams of banana

8. 150 milliliters of coconut milk

9. 15 grams of Corn Flour (in 15 ml of water)

10. 100 grams Tulip Choco Chips

1. Pie Dough Preparation:

1. - Put flour and salt into a bowl.

2. - Add the cold butter one by one and mix using your fingers until crumbly.

3. - Add egg yolk and ice water to the dough, then stir until evenly mixed using your hands.

4. - Cover the dough with plastic wrap and let it rest in the refrigerator for 30 minutes.

2. Making Kolak:

1. Heat palm sugar, granulated sugar, salt, water and pandan leaves in a pan until it boils.
2. Once boiling, add the steamed sweet potatoes and stir until combined.
3. Add the bananas and mix again.
4. Take pandan leaves, add coconut milk and corn flour. Keep stirring until cooked. Set aside.

3. Assembling the Kolak Pie:

1. Take the pie dough out of the fridge, roll it out thinly, and cut it to the desired size.
2. Add the chocolate chips to the kolak mixture and stir until evenly mixed.
3. Place the compote mixture on top of the pie dough that has been arranged on a baking sheet lined with parchment paper.
4. Brush the edges of the pie dough with egg white.
5. Cover the pie dough with another pie dough and press it together. Brush with egg yolk.

4. Baking Process:

1. Bake the pie in the oven for 12 minutes at 175°C.
2. Once cooked, remove from heat and let sit for a while before serving.

Kolak Pie with Chocolate Chips is ready to be enjoyed! For visual instructions, please watch this video:

The next recommendation is Chocolate Truffle Cake which is perfect to enjoy with family or friends during special moments.

The main ingredient:

1. 1 tbsp butter

2. 100 grams Tulip Dark Chocolate , chopped

3. 100 grams roasted cashew nuts, finely chopped

4. 50 grams of rice krispies cereal

5. 150 ml sweetened condensed milk

6. 80 grams of chocolate hazelnut spread

Coating material:

1. 200 grams dark chocolate, chopped

2. 4 tbsp butter

3. Mix all ingredients, melt over low heat

Additional ingredients:

1. 30 grams Tulip Bordeaux Chocolate Powder

2. 30 grams of powdered sugar

3. 50 grams roasted cashew nuts, finely chopped

1. Heat butter, condensed milk and chocolate jam over low heat. Once boiling, remove from heat and pour into a container containing dark chocolate, stir until the chocolate melts.

2. Add the cashew nuts and stir again until evenly mixed.

3. Chill the dough in the refrigerator for about 30 minutes, then remove.

4. Mold the dough into a ball and then roll it in the crispy rice until it is completely coated.

5. Dip the chocolate balls into the coating until completely covered, then chill.

6. Finally roll the chocolate balls in a mixture of chopped cashew nuts, cocoa powder, and powdered sugar. Serve.

Who doesn't know sponge cake? Its soft texture and sweet taste make this chocolate cake a favorite treat for many people. But it should be noted that the secret to its softness lies in the technique of baking sponge cake and processing its ingredients.

When processing the ingredients, you should stir the dough until it produces a soft texture. In addition, the sponge cake does not require a long time to bake in order to maintain its texture and the oven temperature should not be too high so that your chocolate sponge cake does not feel crunchy or rough.

So what needs to be prepared and how to make it?

Materials needed:

1. 6 egg yolks

2. 39 grams of granulated sugar

3. 75 grams of oil

4. 75 grams of water

5. 9 egg whites

6. 90 grams of sugar (for egg whites)

7. 150 grams of wheat flour

8. 10 grams Tulip Chocolate Cocoa Noir Powder

Steps to Make Chocolate Cake:

1. Preheat the oven to 165°C.

2. Pour the egg yolks, granulated sugar, oil, and water into a bowl. Mix until smooth using a mixer on low speed. Set aside for now.

3. In a separate bowl, beat the egg whites and gradually add the sugar until combined and a soft meringue forms.

4. Slowly mix the meringue into the cake batter that has been made.

5. Add the flour and Tulip cocoa powder into it by sifting it. Stir until evenly mixed.

6. Prepare the cake pan by lining it with baking paper.

7. Pour the mixture into a baking pan, then bake in the oven at 165°C for 12-15 minutes.

8. Test the sponge cake for doneness with a toothpick. Insert a toothpick into several points of the cake. If the toothpick is still wet or sticky, it is a sign that the cake is not yet cooked. Meanwhile, if you insert a toothpick and it comes back dry then the cake is perfectly cooked.

9. Once perfectly baked, let the chocolate sponge cake cool at room temperature.

10. Then, cut the cooked sponge cake into several pieces and serve it to the customers.

You can also decorate the sponge cake to make it look more attractive. For example, add vanilla ice cream on top, then pour Tulip Chocolate Syrup Sciroppi to make it even more delicious.

If you are in need of chocolate products to make chocolate cakes, let's go shopping at KioskCokelat. We also provide various other chocolate products, such as chocolate bars and decorative chocolates . For more information about our products, visit us here !