A Triple Chocolate Turban for Christmas, doesn't that sound like a dream? Chocolate Turban, with a chocolate drip and swirls of chocolate ganache, finished with fondant holly leaves and sugar pearls as berries...

We made this delicious recipe especially for our new collaboration with Bakken.nl, a wonderful platform, full of inspiring recipes and ideas, to enjoy baking at home. And you can find all the supplies you need in our shop! So even more inspiration for all our dear Deleukstetaartenshoppers! Win-win right?

Ingredients:
640 g FunCakes Baking Mix for Cake Brownie
400 g FunCakes Ready To Use Ganache Dark Choco
80 g FunCakes Rolled Fondant Forest Green
FunCakes Sugar Pearls Medium Red Gloss
FunCakes Bake Release Spray 200ml
FunCakes Piping Bags 41cm
Wilton Nozzle 1M Open Star
Wilton Rolling Rod with Rings 22.5cm
Patisse Cake grid Ø32cm
Patisse Turban mold Cast aluminum 3 Ø24cm
PME Holly Leaf Plunger Cutter Set/3

Other supplies:
135ml water
80 g + 100 g soft unsalted butter
3 eggs

Method: Preheat the oven to 175 degrees (convection oven 160 degrees) and grease the bundt pan with baking spray.

Place the 640 g Cake Brownie mix, 3 eggs, 135 ml water and 80 g butter in a mixing bowl, mix on low speed until smooth and spoon into the bundt cake tin.

Bake the Cake Brownie for 45-50 minutes until done and after baking, turn it onto a wire rack to cool. If necessary, check with a skewer whether the Cake Brownie is cooked through.

Melt about 200 g of ganache in a small bowl in the microwave and pour it over the bundt cake.

Beat 200 g ganache together with 100 g soft unsalted butter until smooth and place in a piping bag with nozzle #1M. Pipe the whipped ganache on top of the bundt cake and let it set in the fridge for half an hour.

In the meantime, knead the green fondant and roll it out to a thickness of about 2 mm and cut out a number of holly leaves. Place the holly leaves on the tufts of ganache and sprinkle red pearls over them.