1tspcocoa powdermixed together with the tsp corn starch (above) to line the Bundt tin
Chocolate Sponge Cake
290gplain gluten free flour blendI use GFA Blend A (See NOTES)
80gground almonds(almond meal)
1tbspbaking powdergluten free
1tspbicarbonate of soda
½tspfine sea salt
300gsoft light brown sugar
3large eggsUK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
2tspINSTANT espresso powder
75mlboiling waterto dissolve the espresso coffee powder
70gcoconut oil melted
100gmilk or plain chocolate chips
40gdark chocolatechopped (good quality)
Butterscotch Sauce (slightly adapted from Charlotte’s Lively Kitchen recipe)
100glight soft brown sugar
pinchfine sea salt
18mini eggs(approx) golden or other
¾tbspchopped roasted hazelnuts
gold edible sparkle(optional)
To prepare Bundt tin (It is essential to prepare the Bundt tin carefully)
Lightly oil the inside of the tin with sunflower oil (TIP: thoroughly rub with oil using a piece of kitchen towel)
Next coat with the cornstarch-cocoa mixture - Sprinkle the powder into the tin and then tip and shake gently until the inside surface is completely covered.
When well-coated, turn the Bundt tin upside down over a sink/bin and tap gently to empty any excess powder.
Chocolate sponge cake
Pre-heat the oven to 170 C/325 F/Gas 3.
Weigh and mix together the flour, almonds, cocoa, baking powder, bicarbonate of soda, salt and xanthan gum, making sure any lumps are completely broken down. Set aside.
In a large bowl, whisk together the brown sugar with the eggs until well-blended and thickened.
Mix the espresso powder with the boiling water to dissolve.
Melt the coconut oil either in the microwave or in a small bowl over steaming water.
Add the yoghurt, melted coconut oil, coffee and vanilla extract to the egg mix and whisk again to blend.
Add the flour mix and fold until just combined.
Add the chocolate chips last and fold through until evenly distributed, but be careful not to over mix.
Pour the mixture into the bundt tin (about two-thirds to three-quarters full) and smooth the top evenly.
Bake for 40 to 45 minutes until a skewer comes out clean.
Leave in the tin for about 10 minutes before turning onto a wire rack to cool completely. If the cake doesn’t come out easily, turn over and tap the base of the tin to encourage it to drop. If it still doesn't come out, carefully loosen the sides and central ring using a small silicone spatula or flexible knife, before tipping upside-down and tapping the base again.
Place the chopped chocolate in a heat-proof bowl.
Separately heat the cream to 'just' simmer point.
Pour the hot cream over the chocolate and push the chocolate down so that it is under the surface of the cream.
Leave to stand for 3 to 4 minutes, to allow the chocolate to start melting.
Then gently stir through until all the chocolate has melted and you have a smooth ganache.
Leave the ganache at room temperature to cool, stirring occasionally until it has thickened to drizzle point.
Place the cooled bundt cake on a serving plate and drizzle the ganache over.
Leave to set.
Have all your ingredients weighed and ready to use.
Melt the butter in a small saucepan over a low heat.
Add the sugar, cream and salt and stir well to combine.
Turn up the heat a little and continue to stir until the mixture begins to bubble.
Once bubbling, turn the heat down, but continue to simmer for about 5 minutes, stirring until golden and thickened slightly.
Remove from the heat and leave to cool, stirring occasionally until it reaches thickened drizzle point.
Drizzle the caramel sauce over the bundt cake.
Decorate the cake with mini eggs, chopped roasted hazelnuts and gold edible sparkle.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Gluten Free Alchemist Flour Blend A can be found on the GFA Flours & Flour BlendingPage. If using an alternative flour blend, the texture may vary slightly.