To prepare your tin:
1 tbsp unsalted butter
1 tbsp NOMU Cocoa Powder
2 cups cake flour
¾ cup NOMU Cocoa Powder
2 tsp baking powder
1 tsp bicarbonate of soda
Pinch of salt
100g ground almonds
2 large eggs
½ cup vegetable oil such as canola oil
2 cups caster sugar
1 cup full cream milk
5ml NOMU Vanilla Essence or NOMU Vanilla Extract
½ cup hot water (you can also use coffee!)
200g NOMU Organic Baking Chocolate
80ml pouring or whipping cream
40g unsalted butter, cubed
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. Combine the milk, vanilla and water, add to the sugar and eggs and whisk again 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, heat/scald the cream in a heavy based saucepan over low heat – do not allow 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. (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.)
Allow the ganache 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.
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