INGREDIENTS

For the cake:

  • 2 cups cake flour
  • ¾ cup NoMU Cocoa Powder (plus extra to dust)
  • 1 ½t baking powder
  • 2t bicarbonate of soda
  • Pinch of salt
  • 100g ground almonds
  • 2 large eggs
  • ½ cup sunflower oil
  • 2 cups granulated white sugar
  • 1 cup full cream milk
  • 1 pump NoMU Vanilla Paste
  • ½ cup boiling water

For the chocolate ganache:

  • 200g NoMU Decadent Hot Chocolate pieces
  • 80ml cream
  • 40g unsalted butter, cubed

METHOD

  1. Preheat oven to 180°C.
  2. Lightly butter a 25cm diameter Bundt cake tin (10cm deep) and dust with cocoa.
  3. In a large mixing bowl sift together the cake flour, cocoa, baking powder, bicarbonate of soda and salt and stir in the ground almonds with a wooden spoon.
  4. In a separate bowl whisk together the eggs, sunflower oil and sugar until light and fluffy.
  5. Add the milk, NoMU Vanilla Paste and water and whisk until well combined.
  6. Make a well in the centre of the dry mixture and pour in the wet ingredients.
  7. Fold together until combined and smooth. Pour the batter into the prepared tin and bake for 30-40 minutes or until cooked when tested with a skewer.
  8. Remove the cake from the oven and leave to cool in the tin for 15 minutes and then turn out onto a cooling rack. Leave to cool completely before frosting.
  9. To make the chocolate ganache:
  10. Combine the NoMU Decadent Hot Chocolate pieces and cream in a microwavable bowl and heat in the microwave, stirring regularly, until melted.
  11. Add the cubes of butter and stir again until glossy and smooth. Allow to cool to room temperature, then drizzle the ganache over the cooled cake.
  12. Delicious as is or served with double cream and berries, figs or poached pears.

(This recipe makes 1 cake)