Group 1
Ingredient
KG
Multimix Cake Base
1.000
Cocoa powder
0.100
Water
0.388
Oil
0.300
Egg
0.415
Glycerine
0.045
Total Weight: 2.248
Christmas Chocolate and Caramel Bundt Cake
1. Using beater, blend all ingredients together for 1 minute on slow speed.
2. Scrape down.
3. Beat on second speed for 5 minutes.
4. Blend in chocolate chips, if required, on slow speed.
5. Scale into bundt tin at 1kg or two thirds up the tin.
6. Bake at 180℃ for approximately 40 - 45 minutes.
7. Once cool, drizzle with Rich Chocolate Fudgice and True Caramel - Millionaires Caramel.
8. Pipe leaves with coloured Bakels White Fudgice (green and red) to create Christmas wreath.
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