img
EASY CARROT CAKE
Marbled chocolate banana loaf-7131
Marbled chocolate banana loaf
Air fryer chocolate biscoff cookies-7204
Biscoff-stuffed air fryer chocolate cookies
Raspberry choc chip cookies-0011
Raspberry choc chip cookies
Glazed lemon raspberry yoghurt cake-7209-2
Glazed lemon & raspberry yoghurt cake
Air fryer brownies-7168
Air Fryer Chocolate Brownies
Poached Peach Parma ham & Cheese
Spiced peaches with manchego & serrano ham
_MG_8536
Bizerca’s Raw Norwegian Salmon Salad
Quinoa salad
QUINOA, HERB, TOMATO & FETA SALAD
Grilled Stawbs
ROASTED VANILLA BALSAMIC STRAWBERRIES
IMG_0020_1
GRILLED GOAT'S CHEESE & LENTIL SALAD
Fish Cakes
POTATO FISH CAKES
C&D Photo_0992
Quick tomato, mozzarella & basil Gemelli pasta
Moroccan Lamb Kebabs
MOROCCAN LAMB KEBABS
IMG_0041
Grilled aubergine & mozzarella open sandwich
GingerChicCurry05
Quick chicken curry
IMG_0013_1
ORANGE-GLAZED PORK SAUSAGES
C&D Photo_0468
VANILLA SUGAR
C&D Photo_0792
SWEET & SOUR PORK
C&D Photo_0488
SUGAR-CURED SALMON
Chocolate Almond Bundt Cake with chocolate Ganache

Chocolate Almond Bundt Cake with chocolate Ganache

Servings: 8-10

Ingredients

1 tbsp unsalted butter, to prepare the tin
2 cups cake flour
¾ cup NOMU Cocoa Powder, plus extra to prep your bundt tin
1 1/2 tsp baking powder
2 tsp bicarbonate of soda
pinch NOMU Sea Salt
100g ground almonds
2 large eggs
½ cup sunflower or vegetable oil
2 cups caster sugar
1 cup full cream milk
5ml NOMU Vanilla Essence or NOMU Vanilla Extract
½ cups boiling water (you can also use hot brewed coffee)

Chocolate ganache:
1/3 cup (80ml) cream
200g NOMU Organic Baking Chocolate or NOMU Decadent Hot Chocolate pieces
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, tapping out any excess.

In a large mixing bowl, sift together the cake flour, cocoa, baking powder, bicarbonate of soda and salt, then stir in the ground almonds with a wooden spoon. In a separate bowl, whisk together the eggs, oil and sugar until light and fluffy. Combine the milk, vanilla and hot water and add to the sugar mixture, whisking again until well combined. Make a well in the center 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, then turn it out onto a cooling rack. Leave to cool completely before frosting.

To make the chocolate ganache, heat/scald the cream in a heavy-based saucepan over low heat – do not allow it to boil. Add the chocolate and stir until the chocolate has completely melted. Add the butter a cube or 2 at a time, stirring constantly until it is smooth and glossy.

Allow the ganache to cool to room temperature then drizzle the ganache over the cooled cake.

The cake is delicious as is or you can serve it with double cream and berries, figs or poached pears.

Tip: You can also make the ganache in the microwave. Place the chocolate pieces and cream in a microwavable bowl and microwave, stirring regularly, until melted. Add the butter and stir until smooth.

Ingredients

1 tbsp unsalted butter, to prepare the tin
2 cups cake flour
¾ cup NOMU Cocoa Powder, plus extra to prep your bundt tin
1 1/2 tsp baking powder
2 tsp bicarbonate of soda
pinch NOMU Sea Salt
100g ground almonds
2 large eggs
½ cup sunflower or vegetable oil
2 cups caster sugar
1 cup full cream milk
5ml NOMU Vanilla Essence or NOMU Vanilla Extract
½ cups boiling water (you can also use hot brewed coffee)

Chocolate ganache:
1/3 cup (80ml) cream
200g NOMU Organic Baking Chocolate or NOMU Decadent Hot Chocolate pieces
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, tapping out any excess.

In a large mixing bowl, sift together the cake flour, cocoa, baking powder, bicarbonate of soda and salt, then stir in the ground almonds with a wooden spoon. In a separate bowl, whisk together the eggs, oil and sugar until light and fluffy. Combine the milk, vanilla and hot water and add to the sugar mixture, whisking again until well combined. Make a well in the center 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, then turn it out onto a cooling rack. Leave to cool completely before frosting.

To make the chocolate ganache, heat/scald the cream in a heavy-based saucepan over low heat – do not allow it to boil. Add the chocolate and stir until the chocolate has completely melted. Add the butter a cube or 2 at a time, stirring constantly until it is smooth and glossy.

Allow the ganache to cool to room temperature then drizzle the ganache over the cooled cake.

The cake is delicious as is or you can serve it with double cream and berries, figs or poached pears.

Tip: You can also make the ganache in the microwave. Place the chocolate pieces and cream in a microwavable bowl and microwave, stirring regularly, until melted. Add the butter and stir until smooth.

Shop the products

You may also like

/5
/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips