Welcome to my first recipe post. I’d love to know who’s stopping by (if anyone) so feel free to leave me a comment at the bottom of the page to let me know how I’m doing or what you’d like to see in the future.
It’s a been a couple of weeks since I launched Decadently Wholesome and as promised here is my first recipe for you. A dark chocolate mini bundt cake recipe. It’s been sweetened with dates and honey so it’s not a particularly sweet cake but if you enjoy a bit of bitter dark chocolate you probably won’t mind. If you prefer a sweeter cake you can add in a couple of teaspoons of brown sugar to taste. Enjoy it warm with vanilla ice-cream or yoghurt.
This is a small recipe it will only make around 8 small cakes in a normal muffin tin, but the flavor is quite intense so you probably won’t be able to eat a whole lot anyway.
Dark Chocolate Mini Bundt Cake Recipe
120 gm chopped dates (ensure there are no stones or your food processor will find them later)
165 gm coconut milk (1 small can)
90 gm roasted chestnut kernels (you can get these in a pack from Asian grocers)
3 tbsp cocoa powder
1 tsp vanilla extract
1 tbsp honey
40 gm chopped dark chocolate (I used Lindt 85% cocoa)
2 egg whites
- Preheat oven to 175C (347F) and grease a muffin tray.
- Combine dates and coconut milk in a small saucepan on medium heat. Stir until the dates have softened and begin to make a caramel colored paste.
- Combine date mixture, chestnuts, egg, vanilla, honey and cocoa in your food processor or blender.
- Stir in chopped chocolate.
- In a separate bowl whisk the egg whites to a stiff peak.
- Fold the chocolate mixture into the egg whites until just combined.
- Pour into prepared muffin tray and bake for 30 mins or until the cake bounces back to the touch.