Per 100g Calories 326, Fat 17g, Saturates 7.2g, Carbohydrate 41g, Sugars 21g, Fibre 9g, Protein 4.2g, Salt 0.3g
Preheat the oven to 180°C/355°F/Gas 4. Stir the cider vinegar into the milk and leave to curdle slightly, creating buttermilk.
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.
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.
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.
Allow the ganache to cool slightly and thicken before spreading onto the bundt cake. Then place into the fridge to set.
Step by Step Beetroot Ravioli with Almond Ricotta and...
Meals in Minutes – Smoky Jackfruit Cowboy Chilli This...