In the post where I wrote how Traveling teaches us to be present, I mentioned about going to London’s Portobello Market. There was something of too much of a coincidence about that trip, that a big part of my soul is telling me that it was divinely planned. I met the amazingly talented Charlotte Reed, whose work, illustrations, and positive sayings I absolutely love and then I stumbled upon this chocolate store that just pulled me in. But not just any chocolate store though. It’s Akesson’s Chocolate. Today I’m going to share a very special Chocolate Bundt Cake recipe using Akesson’s Chocolate.
Ya’ll know how much I love chocolate. I like it dark, intense; and real. Next to coffee, chocolate is my must have every day treat. I went into the store and looked around. I have never been here, but something about the place and the air about it seemed familiar to my soul. Then I saw it. In the drawers of the cabinet that held a selection of Akesson’s Chocolate variety of flavours; it also held a number of chocolate brands and products that I had tasted 2 years ago in Paris. I had went to Paris then, and stumbled upon a variety of chocolate shops. One of which that made a true and lasting impression on me was Patrick Roger’s chocolate shop. Patrick is a chocolate artist and he combines the most unique and flavorful combinations from around the world to make his chocolate creations. I had an opportunity to taste one of his incredible Bon Bons… and the taste that exploded in my mouth was one of those tastes that remains of nostalgia in your mind. From that Paris trip, I had brought home a bar of 100% from Chocolat Bonnat and of course that bar didn’t last long. I really thought that would be the last time I would be able to taste chocolate of that variety. So, when I saw Patrick Roger and Chocolat Bonnat in the shelves of Akesson’s and discovered that it’s Akesson’s that actually supply to their chocolate to the likes of Patrick and Bonnat, I was superbly delighted like a kid in a candy store.
Synchronicity of life
It’s this incident that makes me think that no incident, small, or big, or medium is random in our lives. Everything we experience is for a reason. We might not realize it at the moment, but hindsight is our saving grace. There’s a certain definite synchronicity to life, like the notes of a song that goes together. Once we begin to notice its melody, we begin to notice how it plays out in life.There's a certain definite synchronicity to life, like the notes of a song that goes together. Click To Tweet
What I love and is unique to Akesson’s is that they’re bars are sourced from a single estate. This means that they don’t mix their bars with chocolates from different places, but each bar is only sourced from one particular plantation, either from Madagascar, Brazil, or Bali. This makes their bars retain the purity of their chocolate. The bars I bought were their Brazil 75% Forastero Cocoa, which has a very smooth, velvety, and earthy flavour, and also their 100% Criollo Cocoa bar, which is intense, yet exudes a very sweet fruity flavour. If you have a deep love affair with chocolate, you’ll definitely love the 100% bar. I like eating it in the afternoons, along with my cup of coffee….
For these mini Chocolate Bundt Cakes, I used the 75% Brazil Forastero Cocoa Bar. You can of course use your favorite chocolate bar. Oh and you’ll never believe what I used to help make these cakes extra fudgy velvety!
Here is the recipe!
1 cup wholemeal flour
1/2 cup cocoa / cacao powder (unsweetened)
A pinch of salt
1/4 cup unrefined muscovado sugar
4 tsp of baking powder
A handful of roughly chopped 75% Brazil Forastero Cocoa Bar (roughly 1/3 of the bar)
4 Tbsp of coconut oil (melted)
2 Tbsp of maple syrup
1 ripe avocado (the secret ingredient!)
1 cap of vanilla essence
1/3 cup of freshly brewed coffee
3/4 unsweetened almond milk
2 Tbsp of coconut oil
1 Tbsp of cocoa powder
1 Tbsp of maple syrup
A pinch of salt
in a bowl over a pan of hot water on top of a small fire to let it combine together. Then add 1/2 (or more) of the 75% Brazil Forastero Cocoa Bar into the mixture.
6 mini bundt baking tins / a large circle pan
1. Preheat your oven to 180 Celcius.
2. Mix the dry ingredients together in one bowl. Then, mix the wet ingredients into the dry ingredients thoroughly.
3. Oil / butter the bundt tins you are using and pour the chocolate batter into it.
4. Bake for 30 – 40 mins. To check when the cakes are done, insert a toothpick / skewer into it and it should slide out mostly clean. It’s okay if its not entirely clean too, since it’s meant to be a moist, fudgy, rich cake! Let the cakes rest in the bundt tins for around an hour (this is important to let the cake set).
5. For extra chocolatey: drizzle over the chocolate sauce over the cooled bundt cakes.
6. Serve with a sprinkling of icing sugar. Enjoy!
Akesson’s Chocolatier only has one shop in the world and it is next to the Notting Hill Bookshop in London. If you’re ever in that area or visiting Portobello Market, I definitely recommend stopping buy and purchasing their bars! Or you can purchase their bars from their website here.
I hope you enjoyed this recipe! If you choose to make it use the #wellnesstogo #Akessonschocolate and tag me @wellnesstogo and @akessons, we would love to see your creations! Feel free to follow Akesson’s chocolate on their Twitter and Facebook pages too!
*This post was not sponsored by Akessons. I just love LOVE their product and decided to create this recipe 🙂 All opinions are my own.
- 1 cup wholemeal flour
- ½ cup cocoa / cacao powder (unsweetened)
- A pinch of salt
- ¼ cup unrefined muscovado sugar
- 4 tsp of baking powder
- A handful of roughly chopped 75% Brazil Forastero Cocoa Bar (roughly ⅓ of the bar)
- 4 Tbsp of coconut oil (melted)
- 2 Tbsp of maple syrup
- 1 ripe avocado (the secret ingredient!)
- 1 cap of vanilla essence
- ⅓ cup of freshly brewed coffee
- ¾ unsweetened almond milk
- Chocolate Sauce
- 2 Tbsp of coconut oil
- 1 Tbsp of cocoa powder
- 1 Tbsp of maple syrup
- A pinch of salt
- in a bowl over a pan of hot water on top of a small fire to let it combine together. Then add ½ (or more) of the 75% Brazil Forastero Cocoa Bar into the mixture.
- Special equipment
- 6 mini bundt baking tins / a large circle pan
- Preheat your oven to 180 Celcius.
- Mix the dry ingredients together in one bowl. Then, mix the wet ingredients into the dry ingredients thoroughly.
- Oil / butter the bundt tins you are using and pour the chocolate batter into it.
- Bake for 30 - 40 mins. To check when the cakes are done, insert a toothpick / skewer into it and it should slide out mostly clean. It's okay if its not entirely clean too, since it's meant to be a moist, fudgy, rich cake! Let the cakes rest in the bundt tins for around an hour (this is important to let the cake set).
- For extra chocolatey: drizzle over the chocolate sauce over the cooled bundt cakes.
- Serve with a sprinkling of icing sugar. Enjoy!
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