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Instructions
For the ganache:
Step 1
In a small saucepan over medium heat, heat coconut milk until slow boil. Remove from heat.
Step 2
Pour hot coconut cream over chocolate chips and stir until glossy and smooth. Set aside.
For the cake:
Step 1
Preheat oven to 350°F. Grease and flour mini Bundt cakes pan.
Step 2
In a large bowl, mix flour, Florida Crystals® Organic Light Brown Raw Cane Sugar, cocoa, baking soda, and salt until well combined. Add the oil, vanilla, vinegar, and water. Mix well.
Step 3
Pour batter into prepared pan. Fill half way through.
Step 4
Bake for 15 minutes or until toothpick comes out clean when inserted. Remove from oven and cool for 15 minutes. Carefully remove mini Bunt cakes from pan.
Step 5
Place the cakes in a cooling rack and cover with chocolate ganache. Decorate cakes with fresh fruits.
Chef's Tip
- For a one 9-inch bundt cake, bake for 35-45 minutes or until a toothpick inserted in the middle of the cake comes out clean
- Add cacao nibs to the chocolate ganache for texture and a deeper chocolate flavor.
