We are temporarily pausing sales as we upgrade our e-commerce experience.
We will be fulfilling orders for all items again during the first week of June and thank you for your patience.
We are temporarily pausing sales as we upgrade our e-commerce experience.
We will be fulfilling orders for all items again during the first week of June and thank you for your patience.
¼ cup (60ml) |
warm water |
½ ounce (2 envelopes; 14g) |
active dry yeast |
1/3 cup (80mL) | unsweetened almond milk |
½ cups (50g) + 1 teaspoon | sugar, divided |
½ cups (40g) | SCHARFFEN BERGER's Unsweetened Dark Chocolate Cocoa Powder |
¼ teaspoon | salt |
1 | large egg |
2 tablespoons (28g) | margarine at room temperature |
1 teaspoon | pure vanilla extract |
2- 2½ cups (240-360g) | all purpose flour, plus extra for dusting |
grapeseed oil for frying | |
5 ounces (140g) | SCHARFFEN BEGER's 70% Cacao semisweet chocolate, chopped |
¼ cup (60ml) | unsweetened almond milk |
1 tablespoon | confectioners’ sugar |
1 tablespoons (14g) | margarine |
A delicious Speckled Cake with the smoothest chocolate ganache buttercream by Candice Ward from @eatmorecakebycandice
© 2022 Scharffen Berger.