Vanilla Bundt Cake with Chocolate Glaze
Ingredients
Cake
- 1 Tbsp butter, room temperature
- 3 cups cake flour, plus 2 tablespoons for the pan
- 1 3/4 cups coconut sugar
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 4 large eggs
- 3/4 cup melted and cooled, unsalted butter
- 1 cup almond milk
- 1 Tbsp vanilla extract
Chocolate fudge glaze
- 3/4 cup dark chocolate, broken into pieces
- 1/4 cup coconut cream
- 1/8 tsp salt
Preparation
Preheat the oven to 180C and generously coat a 12-cup Bundt pan with the 1 tablespoon of butter. Dust with the 2 tablespoons of flour and pour out any excess; set aside.
Whisk the flour, sugar, baking powder, and salt together in a large bowl. Add the eggs, butter, milk, and vanilla and mix with an electric mixer on medium speed until smooth, about 3 minutes.
Pour the batter into the pan. Bake until the cake is lightly browned and done, for 40 to 50 minutes. Cool on a wire rack for 15 minutes. Remove from the pan, place back on the rack, and cool completely before adding the glaze.
Combine the chocolate and coconut cream in a small bowl. Place in a pot of boiling water and stir gently until melted and combined. Add the salt and stir until smooth.
Allow the glaze to cool slightly before pouring over the Bundt cake. The glaze should cling to the cake; if it is dripping, wait a minute before proceeding.
Tips
Use a well-made, heavy-duty Bundt pan.
A firm batter works better.
Grease then flour then remove the excess flour.
Bang the pan to remove air pockets and even out the batter.
Release while warm, not fully cooled; 15 minutes works best.
Practice makes perfect. Don’t let the fear of flopping get you.
