Chocolate & Gingerbread Bundt Cake

Ingredients

GINGER MIX

• DAWN^® Creme Cake Base - Plain 1000g
• Ground Cinnamon 18g
• Ground Ginger 18g
• Whole Egg 350g
• Golden Syrup 74g
• Black Treacle 74g
• Vegetable Oil 300g
• Water 100g

CHOCOLATE MIX

• DAWN^® Creme Cake Base - Chocolate 1000g
• Whole Egg 350g
• Vegetable Oil 300g
• Water 225g

FINISH

• DAWN^® Fondant Sublime
• Chopped Walnuts

Directions

Grease and chill a bundt mould in the freezer for at least 30 minutes.

Place the DAWN^® Creme Cake Base – Plain and all of the other ginger mix ingredients into a mixing bowl fitted with a beater and mix for one minute on slow speed and then 3 minutes on medium speed.

Place the DAWN^® Creme Cake Base – Chocolate and all of the other chocolate mix ingredients into a seperate mixing bowl fitted with a beater and mix for one minute on slow speed and then 3 minutes on medium speed.

Pipe the ginger mixture into alternate recesses of the mould ensuring that it is fully covered.

Then quickly fill the rest of the mould with the chocolate mixture, taking care not to disturb the ginger mixture.

Bake at 160°C for approximately 60-70 minutes.

Leave to cool in the mould then place into the freezer until completely frozen.

Whilst still frozen, carefully peel of the mould and invert the cake onto a plate or cake board.

Pipe DAWN^® Fondant Sublime into each of the indents and in the center of the bundt cake then finish with a generous sprinkle of chopped walnuts.

MAKES: Makes one bundt cake