Ingredients

Group 1
Ingredient
KG
Chocolate Sponge Mix Complete
1.000
Water
0.570
-
Instant Cream Chocolate
0.200
Chilled water
0.250
Total Weight: 2.020

Method

Mini Chocolate Bundt Cake

1. Blend all ingredients together using a whisk for 1 minute on slow speed.
2. Scrape down and whisk for 5 minutes on top speed.
3. Whisk for a further minute on slow speed.
4. Using a silicone mini bundt tray, fill moulds two thirds full.
5. Bake at 180℃ (355℉) for 15-18 minutes approximately.
6. Once baked, turn the bundt cakes out of the moulds and leave to cool.
7. Warm Bakels Salted Millionaires Caramel and pipe in the hole and down the ridges.

Ingredients

Group 1
Ingredient
KG
Chocolate Sponge Mix Complete
1.000
Water
0.570
-
Instant Cream Chocolate
0.200
Chilled water
0.250
Total Weight: 2.020

Method

Mini Chocolate Bundt Cake

1. Blend all ingredients together using a whisk for 1 minute on slow speed.
2. Scrape down and whisk for 5 minutes on top speed.
3. Whisk for a further minute on slow speed.
4. Using a silicone mini bundt tray, fill moulds two thirds full.
5. Bake at 180℃ (355℉) for 15-18 minutes approximately.
6. Once baked, turn the bundt cakes out of the moulds and leave to cool.
7. Warm Bakels Salted Millionaires Caramel and pipe in the hole and down the ridges.

Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Occasion

Occasion

Afternoon Tea

Finished Product

Finished Product

Dessert, Sweet Good

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