Happy Holidays! Can you believe it’s already December 19th? This girl is still a tad in shock! It’s snowing a boatload on the island, and I’m so happy to be back inside from shoveling, what is in essence, wet cement!
Every year around Christmas time, I look forward to making some sort of elaborate sweet creation; the holidays are my time to shine in the kitchen and the time when I throw all caution to the wind! And, while we do out best to watch the amount of sugar-laden foods we indulge in, there’s always room for this cake on our table. It’s made from a base of spelt flour, which is a tad more nutritious than regular all purpose flour. I’ve tried adjusting/exchanging the amount of sugar in this recipe and found that it doesn’t quite work the same; bundt cake tins can be finicky (at least mine can), and I found the portions in this recipe work the best for helping the cake maintain its shape without tearing or breaking during un-molding. Feel free to use an alternative sweetener, but know that it may cause the cake to break or stick to the pan.
This recipe has been tested (and enjoyed) just shy of a dozen times. The cake has the most decadent texture: fudge-brownie like (so good). The addition of boiling water to the batter is key; boiling water allows the cocoa powder to “bloom” which really enhances it’s flavour; this process makes chocolate cakes taste that much more rich!
Ganache sounds super fancy, but it’s incredibly simple to make with just two ingredients: semi-sweet chocolate and a cream component (I use full fat coconut milk). The addition of peppermint oil/extract adds the perfect hint of holiday flavour. The ganache is smooth, velvety and absolutely divine. It’s important to use whole fat coconut milk, and be sure to mix it thoroughly before adding in the chocolate to ensure a even consistency. And don’t worry, it tastes nothing like coconut.
This is one of those recipes that tastes even better the next day cold from the fridge. Steve is particularly fond of tossing a slice in a bowl and pouring cold almond milk over top (seriously, give it a try).
I hope you are having some fantastic holiday time with family and friends…and hopefully a piece or two of this cake!
CHOCOLATE HOLIDAY BUNDT CAKE w/ PEPPERMINT GANACHE
Chocolate Bunt Cake
- 2 tbsp flax meal + 3 Tablespoons of water
- 1 ½ cups organic cane sugar
- 1- ¾ cups spelt flour
- ¾ cup cocoa powder
- 1- ½ teaspoons baking powder
- 1- ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup almond milk
- ½ cup extra virgin olive oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Chocolate Peppermint Ganache
- 1/3 cup full fat coconut milk
- 125 g (~3/4) cup semi-sweet chocolate pieces
- 4 drops food grade pure peppermint oil [or 1/2 tsp pure peppermint extract]
Preheat the oven to 350°F. Grease a 10” bunt pan and set aside. Pour about 2 cups of water into a kettle and bring to a boil. Remove from heat and set aside.
In a small bowl, combine the flax meal and 3 tbsp water and let stand for 5 minutes or until thickened. Meanwhile, in a large bowl, sift together the cane sugar, spelt flour, cocoa powder, baking powder, baking soda and salt.
To the flax mixture, add the almond milk, vegetable oil and vanilla and stir until combined. Pour into the flour mixture and stir until combined. Pour in the boiling water and mix until the batter is smooth and even (note that the batter will be quite thin now).
Pour the batter into the prepared pan and bake for 55-60 minutes or until wooden toothpick inserted in center of the cake comes out clean. Remove from the oven and let cook in the pan for 30 minutes. Gently remove the cake from the pan by running a knife along the outer and inner edge of the pan, then flip it onto a wire rack. Let cool completely.
Prepare the Peppermint Ganache:
To a small sauce pan, add the coconut milk and heat over medium while stirring frequently until a few bubbles start to form. Remove from heat and add in the chocolate pieces and peppermint extract/oil. Stir constantly until all the chocolate is melted and the mixture is smooth and even in consistency. Cool the ganache, stirring occasionally, until the chocolate forms ribbons when drizzled off the spoon (see notes below).
Pour the ganache over the cooled cake and refrigerate for 30 minutes before serving.
Spelt flour is my flour of choice in this recipe for its nutritional content, however, all purpose or whole wheat will work just as well. Any vegetable based oil will work in replacement of olive oil, however, be sure to use a light tasting oil (coconut oil is works as well). You can hasten the process of cooling your ganache by placing it in the fridge for 10 minute intervals, stirring well between each interval until a ribbon-like consistency is reached.