Mulled Wine Cake - Laced with cinnamon and nutmeg, the cake is unbelievably moist from the wine and has complex layers of chocolate playing peekaboo with the spices.
1 1/4cupsCoconut sugarYou can also use brown sugar
1/2cupCoconut oilYou can use any oil you prefer.
1tspVanilla extract
Chocolate Glaze
1/2cupCoconut creamYou can also use regular cream
1/3cupDark 70% chocolate
Toppings ( Optional)
Dried orange slices, Star anise, Golden sprinkling sugar
Instructions
Preheat your oven to 180C. Grease and flour an 8" bundt pan.
Whisk the cocoa powder and warm mulled wine in a small bowl. Keep aside.
In a large bowl, sift together- flour, baking powder, baking soda, salt, cinnamon powder, and nutmeg.
Beat the eggs and brown sugar in another bowl. Add in the oil and vanilla extract.
Now whisk in the flour and cocoa-wine mixture into the egg mixture, alternatingly, starting and ending with the flour mixture.The batter should be smooth, soft-dropping consistency.
Pour the batter into your prepared pan and bake at 180C for 30-35 minutes or until a skewer inserted in the center comes out clean with a few moist crumbs attached.
Let the cake cool in the pan for 15-20 minutes. Turn out on a serving platter and let it cool completely.
Pour the chocolate glaze over the cooled cake. Decorate with dried orange slices, star anise, and some golden sugar.
Slice and serve. Enjoy!
Chocolate Glaze
Heat the coconut cream in a small bowl set over a pan of barely simmering water. Add the chocolate and whisk until you get a smooth, shiny mixture.