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I have learned that there are cake people, and there are frosting people.

I thought I was a cake person, but that’s because I love frosting. So I guess that means I’m a frosting person. I always prefer the corner piece that is covered in frosting and giant tacky roses (whose cake am I eating that has tacky frosting roses? Dunno, don’t care, just give me the frosting!).
 
My fiancé is a cake person. He pushes the frosting off his piece and dives into the cake. We make the perfect pair and can always share a piece. It also makes making a cake for him a bit easier, because I never have to whip up frosting.
 
But, that also means, that the cake has to be phenomenal. There’s nothing more disappointing than a chocolate cake that doesn’t actually taste like chocolate… which is a huge problem with store-bought cakes or mass marketed bakery cakes (all the flavor is in the sugary frosting, and the cake is a bland mess).
 
I’m really proud of this cake. It’s very simple, tastes amazing, and is a crowd pleaser (or fiancé pleaser in my case). You can eat it plain or top it with frosting, but because the cake tastes so good, frosting is totally unnecessary. The ganache adds a little extra chocolatey goodness, which never hurt anybody!
 
 
Double Chocolate Bundt Cake
Makes one 9” or 10” bundt cake
 
Ingredients: 
 
2 cups white whole wheat flour (or all purpose or a gluten-free blend)
½ cup cocoa powder (unsweetened or dark)
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 tsp. instant espresso powder
½ cup coconut oil, semi-solid state (or room temperature butter)
½ cup coconut sugar (or raw or granulated)
½ cup granulated Stevia (or ½ cup more sugar)
2 eggs
1 ½ tsp. vanilla extract
1 ½ cups unsweetened almond milk (or milk of choice)
Ganache:
¼ cup semisweet chocolate chips
¼ cup unsweetened almond milk (or cream or milk of choice)
 
Directions:
 
1. Preheat your oven to 350 degrees. Spray your bundt pan with nonstick spray.
 
2. In a medium-sized mixing bowl, combine the flour, cocoa, baking soda, baking powder, salt, and espresso powder. Stir until the dry ingredients are well mixed, then set aside.
 
3. In a large mixing bowl, cream together your coconut oil, coconut sugar, and Stevia. Add the eggs one at a time, mixing until they are fully incorporated. Then, add the vanilla and mix well. Alternating between the dry ingredients and the milk, mix the rest of the ingredients into the creamed butter/sugar/eggs.
 
4. Pour your batter into the prepared bundt pan. Bake for 35 minutes, or until a test stick comes out clean. Let the cake cool on a wire rack in the bunt pan for 20 minutes before inverting onto your cake stand to finish cooling. Top with ganache to finish it off!
 
Ganache: In a microwave safe bowl, microwave the milk for 30 seconds. Then, add the chocolate chips, stir them around a bit, and microwave for 30 more seconds. Stir the chocolate + milk and continue to microwave in small intervals until they are completely mixed together (mine didn’t take longer than a minute). Pour the ganache over the top of your bundt cake!
 
It’s always good to have a go-to cake recipe in your back pocket when you’re in a pinch. This cake makes an easy weeknight dessert or neighborly gift. Bake it in mini-loaf pans for gifts!
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Melissa Karras is a nanny, avid healthy baking blogger, and a proud FitFluential Ambassador. You can connect with her on her blog, Treats With a Twist and on Twitter (@melissakarras).

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