Chocolate Bundt Cake with Chocolate Ganache

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 486.0
  • Total Fat: 20.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 316.1 mg
  • Total Carbs: 76.5 g
  • Dietary Fiber: 3.5 g
  • Protein: 4.5 g

View full nutritional breakdown of Chocolate Bundt Cake with Chocolate Ganache calories by ingredient
Submitted by:

Introduction

Dairy Free Chocolate Cake Dairy Free Chocolate Cake
Number of Servings: 12

Ingredients

    3 cup Flour - Gold medal all purpose flour
    2 cup Granulated Sugar
    0.66 cup Cocoa, dry powder, unsweetened
    2 tsp Baking Soda
    2 tsp Vanilla Extract
    0.66 cup Corn Oil
    2 tbsp (C) Vinegar, White (Gr Value) (by DARRYLE2)
    2 cup (8 fl oz) Water, tap
    0.5 cup Raspberries
    1 cup Granulated Sugar
    0.5 cup Margarine, soft (nondairy)
    0.25 cup Soy Milk
    0.25 cup Cocoa, dry powder, unsweetened
    0.5 tsp Vanilla Extract

Directions

Preheat oven to 350 degrees Fahrenheit. Grease & flour Bundt cake mold.
In a bowl sift together flour, sugar, cocoa & baking soda.
Whisk or blend in vanilla, oil, vinegar & water.
Immediately pour mixture into Bundt mold; bake for 45 mins, or until toothpick inserted in center comes out clean.
Cool completely; remove from molds, drizzle with Chocolate Ganache & garnish with raspberries.
Chocolate Ganache:
Bring 1 cup sugar, 1/2 cup nondairy margarine, 1/4 cup soy milk & 1/4 cup unsweetened cocoa powder to boil in saucepan, whisking constantly.
Reduce heat, continue whisking for 2 mins.
Remove from heat, stir in 1/2 tsp vanilla & immediately drizzle over Bundt cake.


Serving Size: 12-16 servings

Number of Servings: 12

Recipe submitted by SparkPeople user CHIDIVA0805.

Rate This Recipe