Description
A rich, decadent cake, made without dairy, that has the power to satisfy any hardcore chocolate lover.
Ingredients
Scale
Cake
- 45 g (1 1/2 oz) dark chocolate, chopped
- 14 g (2 1/2 Tbsp) raw cacao powder
- 20 g (2 1/2 Tbsp) cocoa powder
- 120 ml (1/2 cup) hot coffee
- 30 g (1/4 cup) spelt flour
- 50 g (6 1/2 Tbsp) whole wheat pastry flour
- 30 g (1/4 cup) almond flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 100 g (1/2 cup) dark muscovado sugar
- 75 g (1/4 cup plus 2 Tbsp) light muscovado sugar
- 30 ml (2 Tbsp) grapeseed oil
- 30 g (2 Tbsp) coconut yogurt
- 1 egg
- 1 tsp vanilla extract
For ganache
- 75 g (3 oz) dark chocolate, chopped
- 45 ml (3 Tbsp) plant/nut milk
Instructions
- Preheat oven to 350 F. Grease a 6-cup bundt pan and dust with cocoa powder. (Double the recipe for a standard 10- or 12-cup bundt pan.) Place chocolate, cacao, and cocoa powder in a medium bowl, pour hot coffee over top, and stir until chocolate has melted and mixture is smooth. Set aside.
- In a medium bowl, whisk together flours, baking soda, and salt. In a separate large bowl, whisk together sugars, oil, yogurt, egg, and vanilla then whisk in cooled chocolate mixture until smooth. Add dry ingredients to wet and whisk just until combined. Pour batter into prepared pan and bake for 25-30 minutes (45-50 minutes for a standard size bundt pan), until toothpick inserted in the middle comes out clean and cake springs back when lightly pressed.
- Cool in the pan for 15 minutes then invert onto a wire rack. Once cake is just about cool, prepare ganache. Place chocolate in a small heatproof bowl. Heat milk in a small saucepan over medium heat (or the microwave) until steaming hot. Pour over chocolate and let sit 5 minutes. Stir until smooth. Let cool a few minutes then pour over cake.
Notes
This recipe makes a small bundt cake (a 6-cup bundt pan). To make a standard size bundt cake (a 10- or 12-cup bundt pan), double the recipe and extend the baking time by 20 minutes.
- Category: Baking, Cake, Chocolate