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

Ingredient

Callebaut Dark Couverture 350 gm

Canaprole UHT Milk 150 gm

Millac Whipping Cream 110 gm

RedMan Unsalted Butter 30 gm

RedMan Mirror Gel 100 gm

RedMan Glucose 30 gm

1. Put the cream,milk and glucose into a pot
2. Bring pot of mixture over the stove and bring it to a boil
3. Place the couverture into a bowl
4. Pour the boiling hot cream and milk into the couverture
5. Stir until all couverture dissolve, add in butter and mirror gel, mix well
6. Let it cool and it is ready to use