Triple chocolate bundt cake – a MightyNest Giveaway

Hello my friends, I can’t believe the month is almost over. Before it is I wanted to bring you this awesome triple chocolate bundt cake in honor to my friends at MightyNest.

Triple chocolate whole wheat bundt cake made with less sugar and coconut oil

But you may ask, what is MightyNest?

MightyNest is an online retailer with a positive mission: providing the natural, organic, and non-toxic products that parents seek for their home while also giving back to schools. Better Goods. Supporting your school!

Everything they sell is selected with the highest standards for safety and quality. Glass and stainless baking gear and food storage. Green cleaning supplies. Natural bath products, and other home essentials. And everything is selected to be free from known toxic ingredients such as: BPA, PVC, Phthalates, Lead, Formaldehyde, flame retardants, Parabens and more.

simax-glass-bundt-mold

One of the things I like the most about MightyNest is that anytime you order from them, they’ll give 15% back to the school of your choice. It’s a great way to be healthier and support your local school.

For this triple chocolate bundt cake I use their Simax glass bundt pan. Instead of baking the bundt cake in a teflon coated PFOA baking pan, the Simax glass bundt pan offers a safe alternative as well as a gorgeous glass pan! Baking in teflon releases icky chemicals that we just don’t need!

Plus, the Simax glass bundt pan is made of borosilicate glass and can withstand temps up to 932 degrees F, whereas tempered glass can go to 425 degrees. And it’s easy to clean! I really love it!

MightyNest has offered the following to a new Eat Good 4 Life Reader:

The prize pack has a retail value of $100. MightyNest is also going to donate $100 to the winner’s school of choice. A total of $200 in giveaways.

Use the widget below to enter. The giveaway runs until Nov 10th. GIVEAWAY NOW CLOSED

A little bit about the cake.

I actually use a lot less sugar than what bundt recipes normally call for. One cup it still seems like a lot but there is a lot of batter in this cake. I also use whole wheat pastry flour and coconut oil, which in my view are better alternatives than the plain old white flour, which is refined and with no nutrition at all and butter.

I really hope you make this triple chocolate bundt cake. It was super moist, airy and not dense or sweet at all. Just what I was looking for, since I haven’t made a chocolate cake in ages and I was craving something like this. I made the cake yesterday and it is almost gone! It was out of this world…The bomb!

Enjoy!

Triple chocolate whole wheat bundt cake made with less sugar and coconut oil

Triple chocolate whole wheat bundt cake made with less sugar and coconut oil

Disclaimer: This post is sponsored by MigthyNest. All opinions are my own. I speak from personal experience. The end :-)

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Triple chocolate bundt cake

Miryam's original recipe

Yield: 12 servings

Total Time:1 hour 15 minutes

Ingredients:

Drizzle

  • 1/3 cup dark chocolate, roughly chopped
  • 2 tbs coconut oil
  • 1/4 cup walnuts, chopped

Directions:

Preheat your oven to 350F. Grease the Simax glass bundt cake generously. Set aside.

In a large mixing bowl add the eggs, sugar, coconut oil, vanilla and warm water with the expresso powder dissolved in it and mix with a wire whisk. Add the melted chocolate gradually whisking at the same time if possible. Add the rest of the ingredients and combine.

Pour the mixture in the prepared bundt cake and bake for 50-60 minutes or until a tester comes out clean. I baked mine for 50 minutes.

Cool in the pan for 15-20 minutes before unmolding. Let the cake cool completely on a wire rack. On the meantime in a small microwavable bowl add the chocolate and coconut oil and melt in your microwave at 20 seconds intervals. Drizzle the chocolate over the bundt cake and sprinkle some walnuts if using.

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12 comments

  1. Oh Miryam. this looks delicious, I can’t wait to try it. I just have 2 questions, is the bundt pan you used a standard size, I thought from the picture that it might be a little smaller. Also, I’m not familiar with espresso powder, wondering where to find it. Thanks so much for your great recipes.

  2. I love love love this recipe! I’m gonna have to get more desserts up on my blog, I’ve never been a big sweet fan but you always have such lovely recipes.

    Cheers!

  3. The directions call for warm water to be added to the espresso powder. Am I missing the amount that is to be added somewhere? Thanks for the help.

  4. Can’t wait to try this! Can I substitute the espresso powder with something else? Would adding more cocoa powder be enough?

  5. This is one amazing cake. I have made it several times and everyone is asking me for the recipe. I have used muscavado sugar and spelt flour.

  6. Are you sure about the 3 Tablespoons of espresso powder? I love coffee and chocolate but that seems like way too much. I made it with 1 TBsp and it was delicious. I didn’t have much luck getting it out of the bundt pan, but I just put the pieces that stuck to the pan on top and covered it with ganache. It was a hit!

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