this dreamy holiday dessert comes from our holiday cooking class with Jenni Kayne and certified holistic health coach, Pamela Salzman (more on that here). During this month’s class, certified holistic health coach Pamela Salzman whipped up this gorgeous dessert and had us rethinking everything about sprinkles and holiday baking decorations!
Bundt cake might not be the sexiest dessert around, but it’s irresistible nonetheless. Delightfully rich – and dairy free! – we love Pamela’s inventive use of crushed freeze-dried berries and crumbled pistachio macaroons here for the ultimate clean eats sprinkles. The peppermint ganache is optional, but adds a refreshing wave of brightness to each bite…
WHOLE-GRAIN CHOCOLATE BUNDT CAKE WITH PEPPERMINT GANACHE
Yields 1 10-inch bundt cake
For the cake:
1 cup boiling water
1 cup unsweetened cocoa powder
1 cup coconut oil, at room temperature + extra for greasing pan
1 ½ cups muscovado sugar or unbleached cane sugar
1 ½ tsp pure vanilla extract
2 large eggs + 1 egg yolk, at room temperature
2 cups + 2 Tbsp whole wheat pastry flour or all-purpose flour
6 Tbsp arrowroot powder
2 tsp baking soda
½ tsp sea salt
1 ½ cups hemp milk
1 ½ Tbsp apple cider vinegar
1 cup semi-sweet chocolate chips
For the ganache:
8 oz semisweet chocolate chips (1 ½ cups)
½ cup full-fat coconut milk, well-shaken
1 Tbsp unrefined virgin coconut oil
1/8 tsp pure peppermint extract
pinch of sea salt
crushed freeze-dried strawberries or raspberries
small, fresh mint leaves or crushed peppermint candies
crushed pistachio macaroons
Preheat oven to 350 degrees. Grease a 10-inch bundt or tube pan with coconut oil.
In a medium bowl, combine boiling water and cocoa powder. Whisk until the mixture is completely smooth. Set aside to cool and stir frequently to cool down more quickly.
In the bowl of a mixer, beat coconut oil and sugar together until light and fluffy, about 4 minutes. Beat in vanilla and eggs. Stop the mixer and scrape down the bowl.
In a medium bowl, whisk together flour, arrowroot, baking soda and salt. With the mixer on low speed, add half of flour mixture to the oil-sugar mixture. Then add the cooled cocoa mixture and hemp milk. Then add the remainder of the flour mixture, stirring until just combined. Stir in the chocolate chips.
Pour the batter into the prepared pan. Bake at 350 degrees for 30 minutes. Lower temperature to 325 degrees and continue baking until cake is set and a tester comes out clean, about 15-20 more minutes. Check the cake early in case your oven runs hot.
Cool cake for 5-10 minutes before turning out onto a cooling rack. Cool completely before adding ganache.
For the ganache:
In a double boiler or heat-proof bowl set over a pot of simmering water, melt together the chocolate, coconut milk, coconut oil and peppermint extract. Whisk until completely smooth.
Drizzle ganache over top of cake, allowing it to drip down the sides. Garnish cake as desired.
For a gluten-free version: Omit the whole wheat pastry flour and arrowroot and sub 2 ½ cups King Arthur Multi-Purpose Gluten-Free Flour + 2 ½ tsp xanthan gum.