Chocolate & Gingerbread Bundt Cake
160°C
Temperature
Temp
1
bundt cake
What you'll need
DAWN® Fondant Sublime
Ground Cinnamon
Ground Ginger
Whole Egg
Vegetable Oil
Water
Golden Syrup
Black Treacle
Chopped Walnuts
GINGER MIX
Ingredients
18
g
-
Ground Cinnamon
18
g
-
Ground Ginger
350
g
-
Whole Egg
74
g
-
Golden Syrup
74
g
-
Black Treacle
300
g
-
Vegetable Oil
100
g
-
Water
Directions
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.CHOCOLATE MIX
Ingredients
300
g
-
Vegetable Oil
350
g
-
Whole Egg
225
g
-
Water
Directions
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.Assembly
Grease and chill a bundt mould in the freezer for at least 30 minutes. 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.
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Chocolate & Gingerbread Bundt Cake
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