Rich, ooey and gooey, this Dark Chocolate Bundt is a decadent treat for your holiday feast.
Preheat oven to 350 degrees. Spray bundt cake pan with coconut or avocado oil spray.
Sift together flour, cocoa powder, cream of tartar, baking soda and sea salt. Set aside.
In large bowl, stir together milk, water and acv until well blended. Add coconut sugar, oil, and vanilla.
Slowly whisk in flour mixture to liquid mix until combined. Stir in 1 cup mini chocolate chips. Pour cake batter into pan.
Bake for 40-45 minutes, or until toothpick inserted in cake comes out clean. Cool for 10-15 minutes before transferring onto cooling rack.
For the ganache, place chocolate chips and 4 tablespoons of the milk in a microwave-safe bowl. Microwave on low for 40 seconds, stirring halfway through.
Mix in additional milk, powdered sugar and vanilla and pour a top cake once cake has cooled.
Nosh & Nurture was born of this journey I am on to better the health of myself, my family and those around me. What started as a simple compilation of recipes has grown to a all-around lifestyle journal with ways to incorporate organic products into your home, pantry and beauty cabinet. I also include stories on pregnancy, new motherhood, travel, Proverbs 31 marriage, and spiritual health, as I am a Christian who couldn't do any of this without my Lord & Savior Jesus Christ. For more of my story you can click here.
All recipes are gluten-free and dairy-free with a lot of soy-free, grain-free, sugar-free options.