Be My Valentine Double Chocolate Bundt Cake
¼ cup room temperature butter or plant based butter
¾ cup milk- any kind you like
2 tablespoons oil
2 large eggs or Bob’s Red Mill egg replacer
2 tsp vanilla extract
2 tsp apple cider vinegar
¾ cups Bob’s Red Mill 1-1 gluten free all purpose flour
¾ cups granulated sugar
2 tablespoons Mindo Cocoa Powder
1.5 tsp baking powder
½ tsp salt
8 oz 67% Mindo Chocolate Chunks
1 13.5 oz can full fat coconut milk
Preheat oven to 350 degrees F. Butter a non-stick Bundt pan and set aside.
Sift together the flour, cocoa powder, baking powder, salt and set aside.
Using a standing mixer fitted with a paddle attachment or using a hand whisk, beat together room temperature eggs or egg replacer with room temperature butter, oil and sugar until well combined. Beat in the milk, vanilla extract and apple cider vinegar.
Add the dry ingredients to the wet and mix until the batter just comes together.
Transfer the batter to the Bundt pan, making sure to fill ⅔ of the way.
Bake for 25-30 minutes if you are using a single Bundt pan. If you are using a mini Bundt pan bake for 20-25 minutes or until a toothpick comes out clean. Let cool completely.
To prepare the ganache, bring the can of coconut milk up to a simmer and immediately pour over the chocolate chunks. Whisk together until the chocolate is fully melted. Let the ganache sit for at least one hour, whisking occasionally. It should slightly thicken. Spoon or pipe the ganache over the cake and decorate with sliced strawberries and chocolates of your choosing.
Snuggle up with your BFF, lover, furry friend, or your favorite blanket to enjoy this lovely cake!