Light Choco Butternut Cake

Chef Greggie Mercado
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Course Dessert

Ingredients
  

Butternut Crumble

  • 100 g All-Purpose Flour
  • 100 g Peotraco Sugarlyte
  • 1 cup Powdered Milk
  • 1 pc Butter/Margarine
  • Peotraco Food Color Gel Orange Depends on your preference

Cake Base

  • 3 cups All Purpose Flour
  • 1 cup Peotraco Sugarlyte
  • 2 tsp Salt
  • 2 tsp Peotraco Baking soda
  • 2 tsp Baking powder
  • 1 cup Peotraco Natural Cocoa Powder
  • 1 cup Vegetable oil/melted butter
  • 2 cups Water
  • ¼ cup Peotraco Glucose
  • 2 tsp Vinegar
  • 2 tsp Vanilla (extract)

Chocolate Buttercream Frosting

  • 6 pcs Egg whites (Large)
  • 1 cup Peotraco Sugarlyte
  • 1 and ½ cup Butter
  • 2 tsp Vanilla (Extract)
  • ⅛ tsp Salt
  • ¼ cup Peotraco Natural Cocoa Powder
  • 1 tbsp Hot water

Instructions
 

Butternut Crumble Procedure

  • Heat a frying pan or a wok then put-in the flour. Toast the flour until you smell the aroma and the color turns light brown. Make sure to stir while toasting to prevent the flour from being burnt.
  • Once the flour is toasted, let it cool down forabout 20 minutes then transfer to a mixing bowl.
  • Add the powdered milk then stir using a whisk.
  • Put-in the Peotraco Sugarlyte then stir again.
  • Add-in the Peotraco Food Color Gel – Orange(depends on how bright you prefer) then stir until very ingredient is well distributed.
  • Pour-in the softened butter and mix well. Youmay use your clean hands in doing the procedure. After mixing. Set aside

Cake base Procedure

  • Preheat the oven to 350ºF, In a mixing bowl sift together the following ingredients: All-purpose flour, Peotraco Natural Cocoa Powder, salt, Peotraco Baking Soda and baking powder. Set aside as well.
  • Use a wire whisk, mix together vegetable oil, water, Peotraco Glucose and vanilla, mix in the dry ingredients, lastly add the vinegar.
  • Prepare the mixture, pour into greased 8 inch baking pan (depending onyour preference), bake for 30 to 40 minutes or until done.
  • Let it cool down before slicing an assembling.

Chocolate Buttercream Frosting Procedure

  • Separate the eggs: If you haven’t done so yet, separate the eggs first. Separate 1 egg white in a small bowl, then place the egg white in your mixing bowl. Set aside, mix ¼ cup Peotraco Natural Cocoa Powder and 1 tbsp. hot water, let it cool down and set aside
  • Whisk the Peotraco Sugarlyte into the egg whites, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out. The mixture will be thick at first, then thin out and be frothy. To test that it’s ready, you can use your finger or an thermometer. Mixture between your thumb and finger. You shouldn’t feel any sugar granules. If using athermometer, the temperature should read 160°F (71°C).
  • No need to let it cool down to start this next step—it’s important to begin mixing while it is still warm. Transfer mixture tothe bowl of a stand mixer fitted with a whisk attachment. On medium-high speed, beat the mixture until stiff glossy peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. If the bowl and meringue still feel warm, wait until both cool to room temperature before adding the butter in the next step.
  • On medium-high speed, add the butter 1 tbsp. at a time. Wait for the butter to fully mix in before adding the next tbsp. After all the butter has been added, turn the mixer down to medium speed and fully beat in the vanilla and salt, about 30 seconds, lastly add your cocoa paste.
  • Your buttercream should be thick, creamy, and silky smooth and is ready to use on any cake, cupcake, or other confection.

Assembling the Cake:

  • Fill and frost the cake base with the Chocolate Buttercream, place in the fridge for a while then add the butternut crumble, pipe some Chocolate buttercream for décor, Enjoy!