Wild Berry Stuffed Mini Chocolate Bundt Cake with Blood Orange Ginger Puree


  • 4 Mini Chocolate Bundt Cakes, Item #32031 (thawed)
  • 1 Bag OPC triple berry blend (32 oz.)
  • 1 tbsp Barkman honey
  • 3 tbsp JM Smucker’s orange marmalade
  • 2 cups water
  • 1/2 cup Nestle vitality boost blood orange ginger tea, thawed
  • 5 tbsp Lyons food thickner
  • Garnish with fresh mint, white chocolate sauce, candies, etc.


  • In a pot over medium heat bring OPC fruit to simmer
  • Remove fruit from heat and add honey and orange marmalade
  • Combine with a whisk until well combined
  • Place fruit blend in cooler to chill for service
  • In a pot over medium high heat bring water and vitality blood orange to a boil
  • Remove from heat
  • Add food thickener to pot and mix well with a whisk to combine
  • Place blood orange blend in cooler to chill for service
  • Place thawed Mini Chocolate Bundt Cake on tray
  • Fill bundt with fruit blend
  • Garnish plate with blood orange puree
  • place bundt cake on top & serve immediately