Decorated with a rich chocolate ganache and pistachios for crunch and colour.
For this recipe, you'll need two mini bundt cake pans. This recipe makes two trays of mini bundt cakes
Ingredients:
250g plain flour
375g caster sugar
70g cocoa
2 tsp baking powder
1 ½ tsp baking soda
½ tsp salt
125ml vegetable/sunflower oil
125g yoghurt
2 large eggs
½ tsp vanilla extract
50ml hot coffee
Directions:
Preheat the oven to 180c.
Grease the bunt pans well with butter/oil.
In a mixing bowl, whisk together the dry ingredients: flour, caster sugar, cocoa,
baking powder, baking soda and salt.
In another bowl, whisk together the wet ingredients: oil, milk, yoghurt, eggs and
vanilla.
Pour the wet mixture into the dry ingredients and mix gently. Fold in the hot
coffee.
Divide into the pan (can use piping bag) and bake for around 15 mins.
Leave to cool for 10 mins before taking out of the pan gently. Use a knife around
the edge if difficult.
Decorate with chocolate ganache and pistachios.
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