Chocolate Bundt Cake

A recipe created for supplier : Ao Mori Silicone ware. Using the mini bundt pan they have. Works perfectly and pops out beautiful..no dents whatsoever!

Decorations are optional..just wanna make it look pretty like Christmas pressie.


This is how the mini bundt pan looks like. Only 10cm in diameter, depth is 4cm


Chocolate Bundt Cake
Recipe by Gina Choong

Ingredients
250g butter(salted)
100g soft brown sugar
200g Plain flour
50g cocoa powder
1 tsp pure vanilla extract
4 eggs (small)
100ml milk

Method:
1. Cream butter and sugar until pale and fluffy, beat in eggs one at a time.
2. Add flour, cocoa powder. Fold into egg and butter mixture alternating with the milk.
3. Pour mixture into cake tin.
4. Bake in 180 deg C pre-heated oven for 20 to 25 minutes.
5. Cool outside oven before decorating.

Notes:
Makes 8 mini bundt cake using the silicone bundt pan from Ao Mori
I use Valrhona cocoa powder, the cake smells of rich chocolate even after its cooled.

This cake can be bake in any type or shapes of cake tins. And ideal for fondant work.

The texture is light and airy.

Hi Gina,
Txs for sharing. I bought some mini bundt pans recently coz they were cute. Hv been wondering wat to bake in them till now.

Anyone knows where I can get Valrhona choc or cocoa powder?
Is Belgian Delphi choc/cocoa powder good?

You can get Valrhona chocolate at Cake Connection or the Vietnamese restaurant (can't remember the name) at Hartamas Shopping centre. Haven't been able to find Valrhona cocoa; Van Houten is also good.

Shimi. Wl check at both places. I usually use Hershey's cocoa powder but wl try Van Houten too. Tq.

Personally speaking, if you have tried Valrhona, you cannot take other types of lower grade cocoa powder anymore. Nothing seems to come close to Valrhona. People who use it, swears only by it.

During class, I show my students 3 types of cocoa powders used on the same cake recipe. In the end, they all go for Valrhona. Very expensive but after all, we bake for family, we only give the best.

Our test results were:

Van Houten
Smells great before baking.
Loses taste and no chocolatey taste after cake is baked
Does not need sifting and is water soluable.

Hershey's
Strong chocolatey smell. Even after baking.
But taste can be better.
Chocolatey flavour not very evident. So need to put more cocoa powder

Valrhona
Strong chocolatey smell before and after baking.
Taste is evident and after taste of chocolatey is still evident.
If you use it to make cookies or muffins, all you need is just 2 tbsp..!

The verdict:
If cannot get Valrhona, go for Hershey's
If budget is important, then Van Houten is the next best thing.

Hi All:

Valrhona Cocoa is sell at RM60.00 a kilo. Minimum 3kgs per box, interested can let me know, we can combine an order.

Gina, how much is the cost in Sg.? I think there is a 20% tax on cocoa powder....

I sell mine at S$28 per kilo. Its the SRP here in Singapore. SRP stands for Suggested Retail Price.

The 20% tax is imposed by customs ?

I know many Malaysians crossed over to Singapore to stock up their Valrhona cocoa powders with me. They would just buy 1 kg each time. Not 3kg.

Thanks for the info. The cost is reasonable they quoted me, but I was told 1 box is 3kgs and I have to buy a minimum of 1 box each time. There is no SPR set for Malaysia's mkt.

If I import from Sg., I have to pay sales tax, for chocolate product is 20%.

Jay

one box has 3 bags. Each bag is 1kg. The supplier will not allow you to buy 1 kg bag. Because the bag is just an aluminium foil packing, no branding on the bag.

When I order from Singapore suppliers, i have to order in boxes too. But when I sell, I sometimes had it re pack into smaller bags at 200g, 100g or 500g.

As of this month, Valrhona is now on a fixed SRP. All retailers in Singapore must sell it at their SRP price. We can priced it higher than their SRP but cannot lower. They say 'don't spoil market'

Gina!! Yr analysis of the cocoa powders are excellent..exactly my thoughts too. Used Van Houten b4 very very long time ago & not that happy wid it. But tot now, they might hv improved?... I also agree with u on SCS butter, I dont use others if I can help it.

Jay, I wl take one (1) kilo of the Valrhona if u r getting some in. If not, I may hv 2 get fm Gina when I go Spore end Dec. Txs.

I've been use Van Houten for my baking too. But reading Gina analysis make me want to try the Valrhona. So Jay, I will take 1kg .

p/s: It'll be much better if you can bring it to Ipoh during you Choc Demo... .

I need to learn chocolate moulding first, then I'll have reason to buy 1 kg of Valrhona. I can almost taste and smell it now ..... yumm.

Jay, i want 1 kg of Valrhona cocoa too... please bring to Ipoh choc demo.

do you sell the V's Chocolate too??? how much?

would like to try Gina's recipe asap...

Thanks for the info. Gina. I called the importer and they asked me not to sell it cheap too So, the RM60.00/kilo just for MCDC members only. Walk-in will have to pay RM68.00/kg.

They will send me 6kgs tomorrow for "test" market.

Aiyo, Zalina, you don't use cocoa powder for moulding chocolate... I want to try Gina's recipe too -- looks and sounds yummy yummy delicious....

Aiyoh, i was confused! I should be baking chocolate cakes instead!