Mini Chocolate Bundt Cakes with Salted Caramel Chocolate Sauce

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I love a good bundt cake! With all the grooves, it's the perfect kind of cake for icing, decorating and pouring melted chocolate over.

But what's better than a bundt cake, are mini-bundt cakes. Maybe it's just me, but the super cute sizes make them even more delicious <3

Step 1 :Preheat the oven to 180 degrees Celcius and grease a 6-hole mini bundt tin with a coconut oil spray. Make sure that the tin is well greased as it'll make the transferring process so much easier once the cakes are cooked!
Step 2 :Place the dark chocolate and coconut oil in a heatproof bowl and place over a saucepan of simmering water and heat until the chocolate is melted, stirring occasionally. Take off the heat and set aside.
Step 3 :Tip the cacao powder and coconut sugar in a large bowl and pour over the black coffee. Stir to dissolve.
Step 4 :Add the plant-based mylk, vanilla, flax eggs and whisk to combine. To make the flax eggs, mix 1 part ground flax to 3 parts water (so for this recipe, mix 3 tbsp flax meal with 9 tbsp water)
Step 5 :Pour in the chocolate mixture and combine. Add the flour and salt to the combined chocolate mixture and whisk all together. Pour the batter into the mini bundt holes and bake for 15-20 minutes or until they spring back when lightly touched. Cool for 5-10 minutes and carefully transfer onto a wire rack.
Step 6 :Once the mini bundts have completely cooled, pour over the melted Salted Caramel Chocolate. Now they're ready to devour!!

Article printed from Loving Earth: https://lovingearth.net/