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


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Talia Profet European Chef Lead, deZaan
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