Created by: Cooking with Ruthie
Oh. my. word! They’ll totally hit that chocolate spot in a bit of a healthier way! YAY.
Ingredients for Chocolate Choffy Bundt Cakes:
- 1/2 cup butter, softened
- 4 oz Neufchatel cream cheese
- 1 3/4 cup sugar
- 2 eggs
- 1 /2 cup light sour cream
- 2 cup flour
- 1/2 cup dutch process unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 cup strong brew Ivory Coast Choffy (8oz hot water and 4 Tbsp Choffy)
- 1 tsp vanilla
Ingredients for Chocolate Ganache:
- 1 1/2 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
Instructions:
- Brew Choffy and set aside to cool.
- Preheat oven 350 degrees.
- Coat mini bundt pans or a full sized bundt pan with cooking spray; set aside.
- Cream butter and ‚Neufchatel cream cheese in mixer with beater attachment until smooth.
- Add sugar and mix 2-3 minutes until light and fluffy.
- Add eggs one at time, scraping bowl with each addition.
- Add sour cream; mix and turn off mixer.
- In a separate bowl combine flour, cocoa, baking soda, sea salt; stir to combine.
- Add dry ingredients all at once; mix on low until 80% combined.
- Add Choffy and vanilla; mix until incorporated but do not over mix.
- Divide into prepared pans.
- Bake for 20-25 minutes (40-45 for full sized) or until toothpick inserted in center removes clean.
- Cool on rack for 5-7 minutes, invert pans and gently tap bottom if needed to release cakes.
- Cool completely.
Instructions for Chocolate Ganache:
- Place chocolate chips in a small mixing bowl.
- Gently bring cream to a simmer.
- Pour over chocolate chips and allow to sit for 10 minutes.
- Stir until smooth.
- Drizzle over top of cakes and allow small amount cascade down sides.
- Divide evenly oven petite cakes or cover top of full sized cake.
- Serve and Enjoy!
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