fbpx

Chocolate Almond Bundt Cake With Chocolate Ganache

Chocolate Almond Bundt Cake With Chocolate Ganache

Yields1 Serving
TweetSaveShare
CAKE
2 cups cake flour
1 ½ tsp baking powder
2 tsp bicarbonate of soda
Pinch of salt
100g ground almonds
2 large eggs
½ cup sunflower oil
2 cups caster sugar
1 cup full cream milk
5ml NOMU Vanilla Essence
½ cup boiling water
CHOCOLATE GANACHE
80ml cream
40g unsalted butter, cubed
DIRECTIONS

Preheat your oven to 180°C.

Lightly butter a 25cm diameter bundt cake tin (10cm deep) and dust with cocoa.

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. In a separate bowl, whisk together the eggs, sunflower oil and sugar until light and fluffy. Add the milk, NOMU Vanilla Essence and water and whisk until well combined.

Make a well in the centre of the dry mixture and pour in the wet ingredients. 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.

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.

To make the chocolate ganache, combine the NOMU Organic Dark Baking Chocolate pieces and cream in a microwavable bowl and heat in the microwave, stirring regularly, until melted. 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.

Delicious as is or served with double cream and berries, figs or poached pears.


 

SHOP THE PRODUCTS

Ingredients

CAKE
 2 cups cake flour
 1 ½ tsp baking powder
 2 tsp bicarbonate of soda
 Pinch of salt
 100g ground almonds
 2 large eggs
 ½ cup sunflower oil
 2 cups caster sugar
 1 cup full cream milk
 5ml NOMU Vanilla Essence
 ½ cup boiling water
CHOCOLATE GANACHE
 80ml cream
 40g unsalted butter, cubed

Directions

DIRECTIONS
1

Preheat your oven to 180°C.

Lightly butter a 25cm diameter bundt cake tin (10cm deep) and dust with cocoa.

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. In a separate bowl, whisk together the eggs, sunflower oil and sugar until light and fluffy. Add the milk, NOMU Vanilla Essence and water and whisk until well combined.

Make a well in the centre of the dry mixture and pour in the wet ingredients. 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.

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.

To make the chocolate ganache, combine the NOMU Organic Dark Baking Chocolate pieces and cream in a microwavable bowl and heat in the microwave, stirring regularly, until melted. 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.

Delicious as is or served with double cream and berries, figs or poached pears.

Chocolate Almond Bundt Cake With Chocolate Ganache