Chocolate bundt cakes with almondmilk caramel sauce
I've been washing a lot of dishes lately. And I've realized that Maira Kalman was onto something when she wrote that washing dishes is the antidote to confusion. There's something about standing over a sink piled high with dirty plates and forks and measuring cups, and hands that look like prunes, that brings with it an overwhelming - and almost paralyzing - moment of clarity. In this moment all my doubts and feelings of unsettledness get washed down the drain with soapy water and residue from previously dirty dishes. And without a chance to second guess or look back, certainty rises from the depths of my hollow suspicion and I am reminded of how lucky I am. How lucky we all are, just to be alive and kicking.
I used to take that sort of thing for granted. You know, my existence. But lately I've found it difficult to contain my enthusiasm for the fact that I have flesh and a beating heart and what the hell has gotten into me? I'm making a concerted effort to be more positive; to seek the light even when it seems as though I'm surrounded by dark. And to extend thanks to the inspiring and supportive and generous people who have played a significant role in shaping my life. I've only now come to realize that without them - their forgiveness, their guidance, their belief in my sometimes-far-out-there dreams and foolish ideas (and don't even get me started on their uncanny ability to tolerate me on even my most stubborn of days) - I would be an empty, unrecognizable (and probably very miserable) version of myself.
So here's to seeking all things illuminated. To good-hearted people. To unwavering gratitude. And most of all, to doing the damn dishes because those things aren't going to do themselves.
Notes: If you don't have a bundtlette pan, you can make these in a cupcake pan lined with paper liners (or sprayed with oil), instead. You could also bake this in an 8" cake pan for 28-32 minutes. If you're not a fan of the flavor of unrefined coconut oil, I recommend using the refined variety. You could also substitute canola oil or any other oil suitable for baking. If you don't have Dutch processed cocoa, you can use natural cocoa powder (or cacao powder), but add 1/4 teaspoon of baking soda to the dry ingredients. I used Chocolove's 62% dark chocolate but you can use any chocolate you want, so long as it's at least 60% dark.
This post is sponsored by Califia Farms. All opinions are my own (and I think Califia rules).
CHOCOLATE BUNDT CAKES WITH ALMONDMILK CARAMEL SAUCE
3/4 cup unbleached flour
1/3 cup Dutch process cocoa powder
1/4 teaspoon fine sea salt
1/4 teaspoon baking powder
1/4 cup unrefined coconut oil
2 oz good quality dark chocolate
1/2 cup cane sugar
1 teaspoon pure vanilla extract
1 cup Califia Farms almondmilk
Almondmilk caramel sauce
Preheat oven to 350˚F. Spray a 12 cup bundtlette pan with oil then dust with cocoa powder; set aside. In a large mixing bowl, sift together the flour, cocoa powder, sea salt, and baking powder; set aside. In a double boiler over medium heat, melt the coconut oil and chocolate then stir in the sugar and vanilla extract. Add the almondmilk and stir just until combined. Create a well in the center of the dry ingredients and pour in 3/4 of the chocolate mixture; whisk until most of the lumps disappear. Add the remaining chocolate mixture and whisk just until combined. Add just under 1/4 cup of batter to each bundtlette well, then bake at 350˚F for 18-20 minutes or until a toothpick comes out clean. Allow cakes to cool in the pan for 30 minutes then transfer to a wire rack to cool completely. Cakes will keep in an air tight container for up to three days.
When you're ready to serve, sift cocoa powder over the tops of the cakes then drizzle with almondmilk caramel sauce.
Yield: 12 bundt cakes