Coconut Bundt Cake with Dark Chocolate Ganache
Instagram : @beautifulvoyager.kitchen
Ingredients (Cake Dry):
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300g plain flour
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1¼ tsp baking soda
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⅛ tsp fine salt
Ingredients (Cake Wet):
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2 large eggs
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100ml plain yoghurt
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100ml coconut milk
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150g stevia sweetener
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125ml vegetable oil
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50ml fresh lemon juice
Ingredients (Dark Chocolate Ganache):
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200ml coconut milk
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200g dark chocolate chips
Ingredients (Decoration):
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2 tbsp dried fruits
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1 tbsp white chocolate pearls
Preparation:
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Whisk all wet ingredients into a smooth batter.
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Sift in the dry ingredients and mix into a consistent thick batter.
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Grease a 6-7 inch bundt cake pan. Pour the batter into the cake pan. Tap a few times on the table to break any air pockets.
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Bake in pre-heat oven for 50 minutes at 200C/329F conventional oven or 180C/356F convection oven.
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Cool cake in the pan on the cooling rack for about 30 minutes, then release from cake pan.
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To make dark chocolate ganache, simmer 200ml coconut milk. Pour over 200g dark chocolate chips. Let it sit for 2-3 minutes then whisk to mix well.
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Drizzle dark chocolate ganache over the bundt cake. Garnish with dried fruits and white chocolate pearls.
