What you'll need
Zest of an Orange
Chocolate Powder for Dusting (if required)
Mini Bundt Cake Tins
Mix around the Dawn® Scoop and Bake batter with a spatula or spoon, to begin.
Scoop around 100g of the Dawn® Scoop & Bake Milk Choc & Orange batter into Bundt cake tins.
Bake at 175°C (in a deck oven) for approx. 25 -30 mins (top heat 4 bottom heat 2).
Once cool, take out the cake from the moulds and place facing up.
Tip: these can now be frozen and defrosted for later finishing & servings to manage stock.
Finish by drizzle or dipping the Bundt cake into Dawn® Chocolate Fudge Icing (slightly warmed for more flexibility).
Finish off by covering the Bundt cake in Orange zest flakes and a dash of cocoa powder for dusting.
A classic twist on a chocolate and fruit favourite – display and sell either as a take away option or eating in.
Tip: Serving recommendations for eating in = fill the Bundt cake centre with whipped cream before drizzling in Dawn® chocolate fudge icing and zest for extra indulgence!