Author: Adapted from recipe on theklienworthco.com
Type: Dessert
Prep Time:
Cook Time:
Total Time:
Serves: 20 servings
Happy Valentine's Day! Remember, everything in moderation!
Ingredients
Cake
1¼ cups canola oil
1 cup buttermilk
2 eggs
1-2 tablespoons red food color
1 teaspoon white vinegar
2 teaspoons vanilla extract
2½ cups all-purpose flour
1¾ cups granulated sugar
1 teaspoon baking soda
¾ teaspoon salt
2 tablespoons dutch process cocoa powder
Sweetened Coconut flakes to sprinkle on top
Valentine Sprinkles
Ganache
5 ounces dark chocolate, finely chopped
½ cup heavy cream
1 tablespoon unsalted butter
½ tablespoon Kahlua
Instructions
Cake
Preheat oven to 350 degrees. Grease and flour bundt cake pan; set aside.
In mixer bowl - beat together oil, buttermilk, eggs, food color, vinegar & vanilla. Add in flour, sugar, salt, baking soda & cocoa. Beat on medium until fully combined.
Pour batter into prepared pan & bake 45-60 minutes or until toothpick test is clean.
Allow to cool on wire rack before removing from pan.
Once cool- invert onto plate & prepare ganache.
Ganache
Place all ingredients in medium saucepan & heat on medium.
Whisk to combine ingredients until it is all completely melted & combined to a thick silky consistency. DO NOT allow to boil.
Remove from heat & immediately drizzle over cake. Top with sprinkles & coconut, if desired.
Nutrition Information
Serving Size: 1/20th Slice Calories: 320 Fat: 20 g Saturated Fat: 4.5 g Carbohydrates: 32 g Protein: 3 g Cholesterol: 30 mg
Recipe by JTA Wellness; San Antonio Dietitians at https://www.jtawellness.com/2018/02/red-velvet-bundt-cake-kahlua-ganache/