Dark chocolate mini bundt cakes

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.

I’ve been sick for most of the week but unfortunately not sick enough to not go to work, I saved that for my days off :( But at least the view is fabulous.

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 egg

1 tsp vanilla extract

1 tbsp honey

40 gm chopped dark chocolate (I used Lindt 85% cocoa)

2 egg whites

  1. Preheat oven to 175C (347F) and grease a muffin tray.
  2. 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.
  3. Combine date mixture, chestnuts, egg, vanilla, honey and cocoa in your food processor or blender.
  4. Stir in chopped chocolate.
  5. In a separate bowl whisk the egg whites to a stiff peak.
  6. Fold the chocolate mixture into the egg whites until just combined.
  7. Pour into prepared muffin tray and bake for 30 mins or until the cake bounces back to the touch.

20 thoughts on “Dark chocolate mini bundt cakes

  1. These wee cakes look delicious. Living in the food bowl of Australia must be inspirational. I hope you used local tasmanian honey, for this recipe.
    Good luck with the blog!!!

  2. Love the blog, and recipe looks great – am going to give this a go on days off….look forward to more recipes :-) xx

  3. This looks really delicious! Where do you get the mini bundt forms from?? Looks like I will have to invest in a blender or new food processor. Looking forward to seeing some more on here soon ;-)

    • Thanks Melissa, the mini bundts came from ebay I think from memory. I got a few silicon bake trays for a good price. My mini food processor is a died during the experimentation process but I did have a blender for backup. Would love to hear how you go.

    • Thanks for the words of encouragement Alessandra, I’ll be working on another post very soon. I loved the recipes on your site and I am following you on Pinterest now so I’ll be sure not to miss any of your new recipes.

  4. I wanted to stop by and congratulate you on your first. I have been writing off-line for a while, but have not been brave enough to hit the publish button. I almost worked up the nerve, but just received notice from my hosting company that they will be taking down the servers for a couple hours. I guess that is a sign to hold off just a little longer, and proofread my work. Congrats again.

    • Thanks for stopping by Madonna. Pressing the publish button isn’t easy for the first time, but very liberating when you do. Let me know if (when) you decide to publish as I would love to stop by and show some support.

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