CHOCOLATE BUNDT CAKE

Makes: 1 large cake

NF

This bundt cake is the perfect Easter treat – a light but moist chocolate sponge with an utterly indulgent smooth chocolate ganache. It will certainly impress your guests!

For the bundt cake:

• 4 tsp cider vinegar

• 450ml (1¼ cups) plant-based milk

• 375g (2¼ cups) self-raising flour

• 75g (½ cup) cocoa powder

• 300g (1 cup) caster sugar

• 225g (⅔ cup) dairy-free butter

• 2 tsp baking powder

• 100g (3.5oz) Moo Free

Cocoa Baking Drops

For the ganache:

• 180ml (¾ cup) tinned coconut milk

• 200g (7oz) Moo Free Cocoa Baking Drops

You will also need:

• A large bundt cake tin

1 Preheat the oven to 180°C/355°F/Gas 4. Stir the cider vinegar into the milk and leave to curdle slightly, creating buttermilk.

2 Add the self-raising flour, cocoa powder, caster sugar, butter, baking powder and buttermilk to a bowl and beat with a wooden spoon or an electric mixer until smooth. Then fold the chocolate chips into the batter.

3 Pour the mix into a well-oiled bundt cake tin and place into the oven to bake for 45 minutes. Remove the cake from the oven, once cooked, and leave in the tin for a few minutes before removing and transferring to a cooling rack.

4 To make the ganache, bring the coconut milk to the boil, before pouring it over the chocolate chips. Stir continuously until the chocolate has completely melted and the mixture is smooth.

5 Allow the ganache to cool slightly and thicken before spreading it onto the bundt cake. Then place the cake in the fridge to set.