Who loves Bundt cakes? I do! Especially the chocolate version is my favorite one. What about a coffee break in the garden or on the balcony? To respect to the spring, the Bundt cake has been decorated with crystalized flowers. Daisies are little eye candies especially on the chocolate icing, right?
Baking ingredients for one small Bundt cake: 300 g or 10 Oz. flour, 150 g or 5 Oz. sugar, 2 dark chocolate bars (100 g or 3 Oz. each), ¾ cups of soy milk, 200 g or 6.5 Oz. plant based margarine, 1 tbsp. baking powder, 1 tsp. baking soda, 50 g or 1.5 Oz. grated almonds, 0.5 cups of Nutella, crystalized flowers and decorating sugar
To make dough, combine liquid margarine, Nutella and sugar. Melt 1 bar of chocolate in a bain-marie. Fold in the melted chocolate. Add flour, baking powder and the baking soda. Add soy milk and the nuts. Combine again.
Apply liquid margarine on the baking tin. Pour in the dough. Bake in oven at 190°C or 375°F for 50-55 minutes. After 40 minutes, cover the top with aluminum foil. Test with a skewer if the cake is finished. When still sticking dough on the skewer, bake for another 5 minutes.
Cool the cake on wire rack. When cooled, turn the cake out. Melt the second chocolate bar and garnish the cake. Decorate with crystalized daisies and decorating sugar.
Bon appetite, enjoy your Bundt cake and have a lovely day in your garden or on the balcony, yours Chef’s Handyman team.
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