I “Love” Chocolate Bundt Cake
(Recipes makes 2 Bundt Cakes)
Group 1
Ingredient
KG
1.000
Eggs
0.300
Water
0.250
Bakels RTU Sugar Syrup
0.200
0.500
0.250
Total Weight: 2.500
- Place Bakels Choc Victoria Sponge Cake Mix, Eggs and Water into a mixing bowl and blend on slow speed to disperse powders.
- Stop the mixer and scrape down.
- Mix using a flat beater for 6 minutes on medium speed.
- Scale 775g cake batter into each cake tin prepared with Tinglide.
- Bake at ±180ºC for ±45 minutes or until baked.
- While the cake is still hot, pour the Bakels RTU Sugar Syrup over the cakes.
- Melt the Chockex Chips Dark in a bowl.
- Add the Bakels Delight to the melted Chockex to form a Ganache.
- Once the cakes have cooled down, place them on to a metal cooling rack and pour 375g ganache over each cake to cover.
