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Indies- Chocolate (VEGAN) & Ganache (Not Vegan)
Nb persons: 56
Yield: Indie
Preparation time:
Total time:
Source:
| Chocolate Cake (Vegan) | |
| 2300 g | warm water |
| 432 g | cocoa powder |
| 2160 g | Ap flour |
| 2160 g | sugar |
| 36 g | baking soda |
| 32 g | salt |
| 1140 g | canola oil |
| 136 g | Vanilla extract |
| whisk water and cocoa in small bowl until smooth. Cobine flor sugar, baking soda and salt in a large bowl and make well in center. Add cocoa mixture, oil and vanilla. Whisk until smooth. Grey Scoop about 3/4 way into Indie tins,Bake approximately 25-30 minutes at 325, turining every 8 - 10 minutes After cupcakes come out of the oven, brush tops with simple syrup. Cool completelly before frosting. | |
| Frosting | |
| 1792 g | Chocolate callets |
| 1792 g | heavy cream |
| 448 g | butter, cut small, very soft |
Heat heavy cream until simmer. Pour over chocolate and butter. Let sit for a min before you whisk it together. This will allow the chocolate to get soft. Let sit until is thick and pipable.
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