Cocoa and Pecan Bundt Cakes
Crimson Red Bundt Cakes with ganache and pecan caramel sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at dezaan.com.
Cooking tools:
- Stand mixer
- Immersion blender
- Bundt pan
- Kitchen scale
- Oven
- Whisk
- Saucepan
- Airtight container
- Plastic wrap
- Spoon
Ingredients
- 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
- 95g deZaan Crimson Red Cocoa Powder
- 250g Cream 35%
- 15g Vanilla Paste
- 70g Inverted Sugar
- 95g Granulated Sugar
- 35g Butter
- 90g Light Brown Sugar
- 110g Cream 35%
- 65g Butter
- 40g Glucose Syrup
- 1g Salt
- 10g Pure Vanilla Extract
- 150g Toasted Pecans
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