Cake
• RedMan Unsalted Butter | 68328 | 350 gm
• RedMan Fine Sugar | 1416 | 280 gm
• RedMan Honey | 56144 | 50 gm
• RedMan Eggs | 12088 | 5 nos.
• Pura Sour Cream | 67276 | 100 gm
• Canaprole UHT Milk | 57095 | 60 gm
• RedMan Corn Flour | 1201 | 50 gm
• RedMan Cake Flour | 1208 | 400 gm
• RedMan Ground Almond | 901 | 50 gm
• RedMan Baking Powder | 62712 | 20 gm
• RedMan Baking Soda | 62713 | 5 gm
• RedMan Vanilla Flavour | 200612 | 10 gm
• Callebaut Cocoa Powder | 102139 | 15 gm
• RedMan Bundt Tin (10 inch) | 13622 | 1 no.

Ganache
• Callebaut Dark Couverture | 67338 | 350 gm
• Canaprole UHT Milk | 57095 | 150 gm
• Millac Whipping Cream | 1917 | 110 gm
• RedMan Unsalted Butter | 68328 | 30 gm
• RedMan Mirror Gel | 66443 | 100 gm
• RedMan Glucose | 66039 | 30 gm

**Directions**
1. Mix honey ,butter,sugar and vanilla into a mixing bowl
2. Mix well until creamy texture
3. Slowly add in the egg one at a time and mix until is creamy texture
4. On a separate bowl, sieve cake flour, corn flour, baking powder, baking soda together then add the almond
5. Slowly add into the mixture and mix well
6. Add in the sour cream and milk
7. Spray some oil on the bundt mould and coat flour
8. Scoop out 300 gm of mixture into a bowl, add in the cocoa powder and mix well
9. Pour half of the leftover mixture into the mould and spread evenly to form the first layer
10. Pour 300 gm mixture (with cocoa powder) into the mould to form the second layer
11. Pour all the balance leftover mixture into the mould to form the last layer
12. Bake at 150 degree for 1 hour and 15 minutes
13. To ensure that the cake is baked Use a tester to insert the cake come out clean
14. Take out and put on the cooling rack
15. When the is cool coat with chocolate glaze
16. Put the cream,milk and glucose into a pot
17. Bring pot of mixture over the stove and bring it to a boil
18. Place the couverture into a bowl
19. Pour the boiling hot cream and milk into the couverture
20. Stir until all couverture dissolve, add in butter and mirror gel, mix well
21. Let it cool and it is ready to use

1. Properly Grease the Bundt Pan: Use a non-stick cooking spray or a mixture of butter and flour to thoroughly coat the Bundt pan. This prevents sticking and ensures easy removal.
2. Sift Dry Ingredients: Sift the flour, baking powder, baking soda, and any spices together. This aerates the flour and helps to prevent clumping, ensuring a lighter cake.
3. Mixing Technique: Cream the butter and sugar well to incorporate air, making the cake light and fluffy. Don’t rush this step—mix for about 3-5 minutes until it’s light and fluffy.
4. Swirl the Honey: When adding the honey, use a knife or skewer to swirl it gently into the batter rather than fully mixing it in. This creates the beautiful marbled effect.