Chocolate Bundt Cake

Servings: Makes: 1 large cake

Nutritional Information:

Per 100g Calories 326, Fat 17g, Saturates 7.2g, Carbohydrate 41g, Sugars 21g, Fibre 9g, Protein 4.2g, Salt 0.3g


Ingredients

For the bundt cake:

450ml (1 1/4 cups)
75g (½ cup)
300g (1 cup)
225g (⅔ cup)
100g
Moo free chocolate chips

For the ganache:

You will also need:

A large bundt cake tin

Method

1

Preheat the oven to 180°C/355°F/Gas 4. Stir the cider vinegar into the milk and leave to curdle slightly, creating buttermilk.

2

Add the self-raising flour, cocoa powder, caster sugar, butter, baking powder and buttermilk to a bowl and beat with a wooden spoon or an electric mixer until smooth. Then fold the chocolate chips into the batter.

3

Pour the mix into a well-oiled bundt cake tin and place into the oven to bake for 45 minutes. Remove the cake from the oven, once cooked, and leave in the tin for a few minutes before removing and transferring to a cooling rack.

4

To make the ganache, bring the coconut milk to the boil, before pouring it over the chocolate chips. Stir continuously until the chocolate has completely melted and the mixture is smooth.

5

Allow the ganache to cool slightly and thicken before spreading onto the bundt cake. Then place into the fridge to set.

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