This little moist cake is rich in chocolate flavour and is smothered in a sweet glaze. It will definitely make you glad that you don’t have to share. It’s also a one bowl recipe which is always a plus because who likes doing the dishes.
Happy Canadian Thanksgiving to all. Even if it’s not thanksgiving for you or you don’t celebrate the holiday all together, we should all have something that we are grateful for. Me, for example, I was grateful this morning when I was making scones, to find some butter tucked in the back of my fridge. It may sound stupid, but I was genuinely happy I could finish my scones.
Anyway, back to these delicious chocolate cakes. You could obviously bake them into a cake or cupcakes and they will be just as delicious. I chose to bake them into bundt cakes because a got some tiny bundt cake pans and really wanted to use them. They also look prettier than cupcakes (no offence.) It also a one bowl recipe so you have no excuse to not make this.
If you’re vegan you can still use this recipe, just swap out the egg for a chia or flax seed egg. Also if you don’t have espresso or just not a fan of coffee, you can omit it. You won’t taste the coffee as it only serves the purpose of enhancing the chocolate flavour.
- 1 cup all purpose flour
- 1 cup granulated sugar
- 1/3 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup vegetable oil
- 1/2 cup almond milk
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp heavy whipping cream
- 1/2 cup espresso, hot
- mini chocolate chips for decoration
- 1 cup powdered sugar
- 1-3 tsp water (depending on your desired consistency)
- Preheat your oven to 350 F or 175 C. Butter your pan and sprinkle with cocoa powder.
- In a large mixing bowl (you can do this in a stand mixer or by hand), add in the flour, sugar, baking powder, salt, and baking soda. Mix then together until well combined.
- Add in the rest of the ingredients except for the hot espresso and mix until all incorporated. Make sure to scrape down the sides of the bowl as you go. Finally pour in the hot espresso while your mixer is running.
- Pour the batter into the prepared pans and bake in the oven for 15-20 minutes. The cake should bounce back when you touch it and a toothpick inserted should come out clean.
- Take the cakes out of the oven and let them rest for 5 minutes, then turn them upside down onto a cooling rack.
- To prepare the glaze, simply mix the powdered sugar with the water. Make sure you sift your powdered sugar so you don’t get lumps in your glaze. Add the water in a bit at a time, you don’t want the glaze to be too thin
- To serve, simply spoon some glaze onto the bundt cakes letting some drip off the sides and finish it with some mini chocolate chips.