To celebrate International Coffee Day, try this recipe for our Chocolate Espresso Bundt Cake!
INGREDIENTS
| INGREDIENTS | WEIGHT |
|---|---|
| Chocolate Mudcake | |
| MAURI Chocolate Mudcake Mix | 1.000kg |
| Vegetable Oil | 0.150kg |
| Dark Chocolate Melts | 0.150kg |
| Hot Water | 0.200kg |
| Cold Water | 0.205kg |
| Coffee Sugar Syrup | |
| Castor Sugar | 0.270kg |
| Water | 0.200kg |
| Roasted Coffee Beans | 0.030kg |
| Shiny Dark Chocolate Glaze | |
| Water | 0.250kg |
| Thickened Cream | 0.150kg |
| Cocoa Powder | 0.100kg |
| Castor Sugar | 0.250kg |
| Dark Chocolate | 0.200kg |
CHOCOLATE MUDCAKE METHOD
STEP 01
In a bowl, melt the dark chocolate melts in the hot water and stir well. Once the chocolate is melted, add the cold water.
STEP 02
Combine all the ingredients into a mixing bowl and using a beater, mix on low speed for 3 minutes.
STEP 03
Scale into lightly greased and floured 8 inch Kugelhopf cake tins (580g drop weight) and bake at 160°C for 55 minutes.
STEP 04
After removing the cake from the oven, turn the cake out of the tin and place decorative side up.
STEP 05
Lightly brush the top of the warm mud cake with the sugar syrup.
SUGAR SYRUP METHOD
STEP 01
Bring sugar and water to the boil.
STEP 02
Remove from heat and add the coffee beans. Cover saucepan with cling film and allow mixture to sit for 1 hour.
STEP 03
Once mixture is required, strain the mixture, removing the coffee beans and re-heat the coffee syrup to a simmer before brushing onto the cake.
SHINY DARK CHOCOLATE GLAZE METHOD
STEP 01
Combine the water and the cream and bring to the boil.
STEP 02
Add the cocoa powder and sugar and mix, continue cooking to 106°C.
STEP 03
Remove from heat and pour over the chopped dark chocolate and mix until smooth.
STEP 04
Keep refrigerated until required.
STEP 05
Warm desired quantity of chocolate glaze to body temperature of 37°C.
STEP 06
Place cake on a wire rack with drip tray beneath and carefully pour a little of the glaze over the top rim of the cake, allowing some dripping to occur down the side of the cake.
STEP 07
Decorate top of cake with a mixture of ground coffee and whole coffee beans.
These instructions may vary depending on manufacturer’s premises and equipment used.
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Contact your MAURI Account Executive or our Customer Service Team on 1800 649 494.
