Guys, how sexy is this Chocolate Bundt cake? Just received a Nordic Ware nonstick bundt pan from Wayfair and was so excited to use it. This pan is really heavy and the cake did not stick which was amazing!!! The trick I found is greasing heavily with butter which is not melted, I think I may have used about 1-2 tsp of butter and greased every crevice of the pan with my hand. Thinking of renaming “Keto Hurricane Cake” due to the shape.
A few notes before starting – The star of this cake is the coconut milk, so don’t substitute. The sour cream is a must to get that moistness and the black pepper takes this cake to the next level.
1/2 cup swervesweetie granular
1/2 cup canned coconut milk
2 cups almond flour
2 tsp baking powder
1 tsp baking soda
3 tbsp unsweetened cocoa powder
4 tbsp of unsalted butter
3 tsp vanilla extract
1 tbsp heaped sour cream
1 tbsp skinnymixes sf mocha syrup Dash of black pepper
Preheat oven to 375 and grease bundt pan with butter.
Add flour, baking powder, and baking soda to a medium bowl and combine well (set aside).
In a separate bowl add butter and sugar and mix until for about 5 minutes with a mixer or hand held mixer.
Add eggs (one at a time), and combine. Add coconut milk, vanilla, and sour cream. Add mocha syrup.
Pour flour mix 1/2 at a time and use a spatula to combine, do not overmix. Right before pouring into bundt pan, add your dash of black pepper and do a quick stir.
Pour into greased bundt pan and baked for about 30 minutes until a toothpick inserted comes out clean.