A super moist chocolate sponge drenched in a rich chocolate sauce… what more could you ask for?
This Chocolate Bundt Cake is incredibly delicious and can be made in under an hour! This Chocolate Bundt Cake is the perfect indulgence, with a moist sponge and decadent chocolate sauce!
Best Chocolate Bundt Cake
A super moist chocolate sponge drenched in a rich chocolate sauce… what more could you ask for?
Ingredients
For the Sponge:
- 1¾ cups self-rising flour
- ½ cup cocoa powder
- 1 tsp baking powder
- ¼ tsp baking soda
- ¾ cup sugar
- 1½ cups dairy-free milk
- 1 tbsp apple cider vinegar
- ½ cup dairy-free yogurt
- ⅓ cup light olive oil
For the Chocolate Sauce:
- 7 oz dark chocolate
- 1 cup plant-based milk
Instructions
Preheat the Oven:
- Preheat your oven to 340°F (170°C).
- Grease a Bundt pan.
Prepare the Wet Ingredients:
- Mix the dairy-free milk and apple cider vinegar together, then set it aside to thicken.
- In a large bowl, combine the thickened milk mixture with the dairy-free yogurt and light olive oil.
Add the Dry Ingredients:
- Sift the self-rising flour, cocoa powder, baking powder, baking soda, and sugar into the wet mixture.
- Gently mix until everything is just combined.
Bake the Cake:
- Pour the batter into the prepared Bundt pan.
- Bake for 50-55 minutes, or until the cake is well risen and a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
Make the Chocolate Sauce:
- Heat the plant-based milk until warm, then pour it over the dark chocolate. Stir until the chocolate is fully melted and smooth.
Finish the Cake:
- Once the cake has cooled, pour the chocolate sauce over the top.