Vegan Chocolate Explosion Bundt Cake

This bundt cake is moist and delicious, with a deep rich chocolate flavour and a delicious melted chocolate sauce to pour over the top before serving.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 170⁰c, and if your oven has it, choose the "moist fan oven" setting. Grease and flour a regular bundt pan.

Step 2

Bloom the cocoa in boiling water. Sieve the self-raising flour, bicarbonate of soda and caster sugar into a bowl. Add the salt.

Step 3

To the cocoa, add the oil, soya milk, golden syrup, vanilla and coffee (dissolved in boiling water). Melt the chocolate. Prevent the chocolate from seizing up by pouring a little of the liquid ingredients over the chocolate and stirring until combined. Now add the rest of the chocolate.

Step 4

Pour the liquid ingredients over the dry and whisk to combine, about 2 mins. Once fully incorporated, pour the batter into the bundt pan and bake for 35 mins, or until a toothpick comes out clean. Do not overbake as the cake will be dry.

Step 5

While the cake is baking, add the chopped dark chocolate, soya milk, golden syrup and vanilla extract to a pan.

Step 6

Heat gently until the chocolate melts, then stir to combine all the ingredients. Set aside to cool.

Step 7

Once baked, remove the cake from the oven and allow to cool in its pan on a wire rack. Do not try to remove the cake at this stage.

Step 8

When cool, flip the cake upside down and gently remove the bundt pan. Now, transfer to a serving plate and drizzle over the chocolate sauce with a spoon, flicking back and forth over and around the cake.

Step 9

Finish off with a light dusting of icing sugar and chocolate shavings (optional), then serve and enjoy!