Mini Chocolate Bundt Cake

1. Add all chocolate sponge ingredients into a mixing bowl fitted with a beater.
2. Mix for 1 minute on low speed.
3. Scrape down.
4. Mix for 5 minutes on high speed.
5. Mix for a further 1 minute on low speed.
6. Using a silicone mini bundt tray, fill moulds two thirds full.
7. Bake at 180℃ for 15-18 minutes.
8. Once baked, turn the bundt cakes out of the moulds and leave to cool.
9. Warm Bakels Salted Millionaires Caramel and pipe in the hole and down the ridges.

Chocolate Cream

1. Whisk the chilled water and Bakels Instant Cream - Chocolate for 3-4 minutes.

Finishing

1. Pipe achocolate cream rosette on top, spin with baker's chocolate and top with chocolate curl to finish.

• Chocolate Sponge Mix Complete
• Instant Cream – Chocolate
• Salted Millionaires Caramel