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Chocolate Easter Bundt Cake with Chocolate Ganache and Butterscotch Sauce
GLUTEN FREE ALCHEMIST26Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- sunflower oil (a little, to oil the Bundt tin)
- 2 tsp. corn flour (starch)
- 1 tsp. cocoa powder (mixed together with the tsp corn starch, above to line the Bundt tin)
- 290 grams gluten free flour blend (plain, I use GFA Blend A, See NOTES)
- 80 grams ground almonds (almond meal)
- 60 grams cocoa powder
- 1 Tbsp. gluten (baking powder, free)
- 1 tsp. bicarbonate of soda
- 1/2 tsp. fine sea salt
- 1 tsp. xanthan gum
- 300 grams light brown sugar (soft)
- 3 large eggs (UK large, Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 2 tsp. instant espresso powder
- 75 mL boiling water (to dissolve the espresso coffee powder)
- 70 grams coconut oil (melted)
- 375 mL yoghurt (plain)
- 2 tsp. vanilla extract
- 100 grams milk (or plain chocolate chips)
- 40 grams dark chocolate (chopped, good quality)
- 40 mL double cream
- 60 grams unsalted butter
- 100 grams soft brown sugar (light)
- 120 mL double cream
- 1 pinch fine sea salt
- 18 eggs (mini, approx golden or other)
- 3/4 Tbsp. roasted hazelnuts (chopped)
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