Cocoa and Pecan Bundt Cakes
Part 1: Cocoa Bundt Cakes
Ingredients
Method- 225g Butter (melted)
- 80g deZaan Crimson Red Cocoa Powder
- 180g Milk (warm)
- 250g Flour
- 250g Granulated Sugar
- 4g Baking Soda
- 3g Salt
- 160g Eggs
- 5g Vanilla Extract
- 185g Sour Cream
- Preheat oven to 180°C/350°F.
- In a stand mixer fitted with the whisk attachment, mix the melted butter, warm milk, and deZaan Crimson Red cocoa powder.
- Follow by adding the rest of the dry ingredients and mix until fully combined.
- Add the eggs and vanilla extract and mix.
- Finish by adding the sour cream and mix until smooth.
- Transfer to a greased bundt mold.
- Bake for 15-20 minutes.
- Let cool down.
Part 2: Crimson Red Ganache
Ingredients
Method- 95g deZaan Crimson Red Cocoa Powder
- 250g Cream 35%
- 15g Vanilla Paste
- 70g Inverted Sugar
- 95g Granulated Sugar
- 35g Butter
- Combine the heavy cream, vanilla paste, inverted sugar, and granulated sugar and bring the mixture to a simmer.
- Transfer to a tall container and add butter and deZaan Crimson Red cocoa powder.
- Emulsify with the help of a hand blender for a couple of minutes until the ganache appears smooth and shiny.
- Transfer to a container and cover with plastic wrap directly on top.
Part 3: Caramel and Pecan Sauce
Ingredients
Method- 90g Light Brown Sugar
- 110g Cream 35%
- 65g Butter
- 40g Glucose Syrup
- 1g Salt
- 10g Pure Vanilla Extract
- 150g Toasted Pecans
- In a small pot, make a caramel with brown sugar, glucose syrup, and butter.
- Add the cream and mix until combined.
- Add salt, vanilla extract, and pecans and keep mixing until incorporated.
- Let cool down.
Part 4: Assembly
Method- Drizzle the bundt cake with crimson red ganache and caramel pecan sauce.
