CHOCOLATE + COCONUT BUNDT CAKES
MAKES 12 | 10 MINS PREP TIME | 30 MINS COOK TIME
This is a ridiculously simple recipe, that’s ridiculously delicious, and as Zoolander would say, really, really, ridiculously good looking! I really believe the bundt cake was made for drizzling icing (and quick cooking), and these little treats are no exception. Originally a recipe from my friends at Pyrex, I’ve jazzed up the finishing touches by sprinkling some freeze dried raspberries and coconut, but feel free to leave that off and just enjoy their miniature bundt cake beauty!
1 2/3 cups plain flour
2 teaspoons baking powder
1/3 cup dutch processed cocoa powder
60g butter, softened
1 cup brown sugar
2 teaspoons vanilla extract
2 free-range eggs
400ml coconut milk
200g dark chocolate, roughly chopped
1/4 cup freeze-dried raspberries [optional]
1/4 cup shredded, flaked or desiccated coconut [optional]
Preheat oven to 180*C/160*C fan-forced. Grease a Pyrex Platinum 12 Cup Mini Bundt Pan.
Combine flour, baking powder and cocoa in a large bowl.
Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well between each addition. Fold in flour mixture and 1 cup coconut milk, in batches.
Divide among prepared holes. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Cool in pans 5 minutes. Transfer to a wire rack to cool.
Place remaining coconut milk and dark chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute 30 seconds, stirring every 30 seconds, or until smooth. Drizzle cakes with sauce. Serve and enjoy.