CAKE:
Softened butter, for greasing
NOMU Cocoa Powder, to dust
2 large eggs
¼ cup sour cream or milk
1/3 cup vegetable oil
¼ cup freshly brewed hot coffee (or 1 tsp instant espresso powder dissolved in 1/4 cup hot water)
1 box NOMU MiniMakes Chocolate Cake Batter Mix
SOUR CREAM GANACHE GLAZE:
100ml (100g) cream
120g NOMU Organic Dark Baking Chocolate, finely chopped
¼ cup (60g) sour cream
Pinch salt
½ tsp NOMU Vanilla Extract
Cherries or blackberries, to decorate
Preheat your oven to 180°C. Grease the inside of a small 20cm bundt tin with softened butter, making sure to get into all the nooks and grooves. Dust with a light layer of cocoa powder, then turn upside down and tap out the excess to leave a uniform non-stick layer.
Whisk the eggs, oil and sour cream together, then add in the hot coffee, whisking constantly. Add the cake mix and stir to form a smooth batter. Pour into your prepared bundt tin and bake for 30-40 minutes or until cooked through when tested with a skewer. Leave to cool in the tin for 10 minutes, then invert onto a wire rack to cool completely.
Heat the cream to scalding point and pour it over the chocolate. Leave for a few minutes to heat through, then whisk to form a smooth and glossy ganache. Add in the sour cream, salt and Vanilla Extract and whisk to combine.
Use the glaze immediately or leave for a few minutes at room temperature to thicken up slightly. If you need to reheat the glaze, do so gently over a bain marie.
Decorate your bundt cake with cherries or blackberries and enjoy!
Tip: Swap out 1 tbsp of cream in the glaze for whiskey, dark rum or kirsch (cherry liqueur).
Serve this cake with chantilly cream for a Black Forest experience.
CAKE:
Softened butter, for greasing
NOMU Cocoa Powder, to dust
2 large eggs
¼ cup sour cream or milk
1/3 cup vegetable oil
¼ cup freshly brewed hot coffee (or 1 tsp instant espresso powder dissolved in 1/4 cup hot water)
1 box NOMU MiniMakes Chocolate Cake Batter Mix
SOUR CREAM GANACHE GLAZE:
100ml (100g) cream
120g NOMU Organic Dark Baking Chocolate, finely chopped
¼ cup (60g) sour cream
Pinch salt
½ tsp NOMU Vanilla Extract
Cherries or blackberries, to decorate
Preheat your oven to 180°C. Grease the inside of a small 20cm bundt tin with softened butter, making sure to get into all the nooks and grooves. Dust with a light layer of cocoa powder, then turn upside down and tap out the excess to leave a uniform non-stick layer.
Whisk the eggs, oil and sour cream together, then add in the hot coffee, whisking constantly. Add the cake mix and stir to form a smooth batter. Pour into your prepared bundt tin and bake for 30-40 minutes or until cooked through when tested with a skewer. Leave to cool in the tin for 10 minutes, then invert onto a wire rack to cool completely.
Heat the cream to scalding point and pour it over the chocolate. Leave for a few minutes to heat through, then whisk to form a smooth and glossy ganache. Add in the sour cream, salt and Vanilla Extract and whisk to combine.
Use the glaze immediately or leave for a few minutes at room temperature to thicken up slightly. If you need to reheat the glaze, do so gently over a bain marie.
Decorate your bundt cake with cherries or blackberries and enjoy!
Tip: Swap out 1 tbsp of cream in the glaze for whiskey, dark rum or kirsch (cherry liqueur).
Serve this cake with chantilly cream for a Black Forest experience.
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