Experience the ultimate indulgence with espresso bundt cake. With its moist, velvety texture and a burst of rich chocolate and coffee flavour, this cake is a coffee lover's dream come true.
| Ingredients | Weight (kg or L) |
|---|---|
| CAKE | |
| Classic Madelena Rich Cake Mix MB 15KG | 1.000kg |
| Water | 0.650kg |
| Oil | 0.120kg |
| Instant Coffee | 0.015kg |
| SHINY DARK CHOC GLAZE | |
| Water | 0.250kg |
| Thickened Cream | 0.150kg |
| Cocoa Powder | 0.100kg |
| Caster Sugar | 0.250kg |
| Dark Chocolate | 0.200kg |
102514 Classic Madelena Rick Cake Mix 15kg
Combine water, oil and mix in a mixing bowl.
Using a beater, mix on low speed for 2 minutes. Scrape bowl.
Mix for 4 minutes on medium speed.
Combine instant coffee with 1/3 of the mixed batter.
Add coffee batter back to remaining batter and swirl through.
Deposit 90g batter into greased mini bundt tray or other baking tins as desired.
Bake at 170°C for 30-35 minutes or until fully baked.
Combine water and cream and bring to the boil.
Add cocoa powder and sugar. Mix and continue cooking to 106°C.
.
Remove from heat and pour over the chopped dark chocolate and mix until smooth.
Keep refrigerated until required.
Warm desired quantity of chocolate glaze to approximately 37°C.
Glaze cake as desired and allow to cool.
