Chocolate Bundt Cake
INGREDIENTS
Moist Choco Bundt Cake
- 3 ½ cups (500 g) Baker’s Delite Moist Chocolate Cake Mix
- ½ cup (112.5 g) Baker’s Delite Chiffon Cake Oil
- 1 cup (250 g) Water
- 2 pcs (110 g) Eggs, medium
- Extra Cocoa Powder for dusting
Chocolate Ganache
- 6 ounces Luxo Bittersweet Chocolate Compound, roughly chopped
- 2/3 cup Whipping Cream
- 1 tablespoon corn syrup
PROCEDURE
Chocolate Bundt Cake
- Preheat your oven to 325 degrees Fahrenheit.
- Use butter to grease a 10-12 cup bundt pan well. Dust with a little flour or cocoa powder and tap out the excess.
- Pour water into a mixing bowl. Add Baker’s Delite Moist Chocolate Cake Mix, Baker’s Delite Chiffon Cake Oil and eggs; Beat at low speed for 30 seconds then at high speed for 2 minutes. Scrape and pour cake batter into the prepared pan.
- Pour batter into the prepared bundt pan. Tap the pan on the countertop a few times to allow any air bubbles to escape.
- Bake for 45-50 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.
- Cool on a wire rack for 15 minutes and then turn out onto the racks and allow to cool completely.
Chocolate Ganache Glaze
- Place roughly chopped chocolate into a mixing bowl. Pour heavy cream into a small saucepan and bring it to a simmer over medium heat.
- Once cream comes to a simmer, remove it from the heat immediately and pour over chocolate. Let stand for 5 minutes, until chocolate is completely melted.
- Stir until smooth. Once smooth, stir in corn syrup.
- Drizzle over the top of the cooled cake.
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