Dark Chocolate Bundt Cake

Instructions

Cake

1. Preheat oven to 180ºC (356ºF) and prepare a 10" bundt cake pan (see notes).
2. In a large bowl or the bowl of a stand mixer, whisk together milk and coffee until coffee has completely dissolved.
3. Whisk in eggs, sugar, oil and vanilla.
4. In a separate medium bowl, whisk flour, almond meal, cacao, baking powder, baking soda, guar gum and salt.
5. Gradually add the flour mixture into the milk mixture, beating slightly between each addition. Beat mixture for a further 2 minutes or until well combined and the batter has thickened.
6. Evenly pour batter into prepared pan.
7. Bake for 20-25 minutes or until a skewer inserted into the middle comes out clean.
8. Let cake cool in pan for 5-10 minutes.
9. Remove cake from pan by turning it over onto a wire cooling rack. Tap on the pan slightly to help the cake come out.
10. Let cake cool completely on a wire rack.

Ganache

1. In a small pot, add coconut cream and heat on medium until tiny bubbles appear around the edges and the cream is warm, but not boiling.
2. Turn heat off and add chopped chocolate, stirring with a rubber spatula or whisk until chocolate is completely melted, smooth and shiny.
3. Pour ganache over cake and add strawberries and mint.
4. Serve and enjoy!

Notes

1. To prepare bundt pan follow these steps
2. Melt a small amount of coconut oil in a bowl, approx. 3-4 tablespoons.
3. Using a pastry brush, dip it into the coconut oil and brush the entire inside of the bundt pan with a thin layer of the coconut oil.
4. Pour a small amount of cacao powder directly into the pan, approx. 3 tablespoons and shake the powder around the pan so it sticks to the coconut oil and the entire inside of the pan has a thin layer of the cacao powder. Don’t worry if there is some spots missing, thats ok.
5. Don’t forget the centre pole in the pan!