This gorgeous bundt cake is even better on the second or third day — assuming it lasts that long.
- 90 g (3 oz) dark chocolate, roughly chopped (i used askinosie 70%)
- 60 g (1/2 cup) dark cocoa powder
- 240 ml (1 cup) good quality* brewed coffee, hot (i used chemex brewed intelligentsia itzamna guatemala)
- 155 g (1 cup plus 3 tbsp) stone ground whole wheat pastry flour
- 60 g (1/2 cup) almond meal
- 1 tsp baking soda
- ½ tsp kosher salt
- 55 ml (1/4 cup) extra virgin olive oil
- 3 tbsp plain yogurt (i ran out and ended up using 2 yogurt and 1 creme fraiche)
- 2 eggs, room temperature
- 360 g (1⅔ cups) muscovado sugar
- 1 pint figs, quartered
- 210 g (1½ cups) raw cashews, soaked overnight
- 4 medjool dates
- 2 tbsp pure maple syrup
- 120+ ml (1/2+ cup) almond (or other nut) milk
- Preheat oven to 350 degrees F and grease and flour a large bundt pan. Place chocolate and cocoa powder in a medium bowl. Pour hot coffee over top and let sit a few moments to soften chocolate then whisk until smooth. Set aside.
- In a medium bowl, whisk together flour, almond meal, baking soda, and salt. In a large bowl, whisk together oil, yogurt, and eggs until combined. Add sugar and whisk until smooth. Add the flour mixture to the wet mixture in three parts, stirring with a wooden spoon after the addition of each until just combined.
- Pour batter in prepared pan and bake for 25 minutes. Rotate pan, and continue baking for 15 minutes, or until cake bounces pack when lightly pressed and tester inserted in center comes out almost clean (there will be a few fudgey crumbs). Let cool in the pan on a wire rack for 10 minutes then invert onto rack and let cool completely. When ready to serve, top with cashew cream and figs. The assembled cake will keep in the fridge for a day, maybe two. If you want it to hold up longer, simply serve each piece with a dollop of the cashew cream and freshly cut figs (rather than topping the entire cake with them).
- Drain cashews and transfer to a high-speed blender along with the dates, maple syrup, and milk. Blend until smooth. Add milk until a fluffy frosting-like consistency is achieved. Adjust sweetness with more dates or maple syrup as necessary to suit your taste. Cashew cream will keep in the fridge in an airtight container for about a week.
This gorgeous bundt cake is even better on the second or third day — assuming it lasts that long.Ingredients:90 g (3 oz) dark chocolate, roughly chopped (i used askinosie 70%)60 g (1/2 cup) dark cocoa powder240 ml (1 cup) good quality* brewed coffee, hot (i used chemex brewed intelligentsia itzamna guatemala)155 g (1 cup plus