Chanukah Gelt Cake

• Vegetarian

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 1/2 tsp Baking soda
  • 3/4 cup Brown sugar
  • 1 cup Chocolate chips
  • 1 cup Chocolate gelt
  • 1/2 cup Cocoa powder, unsweetened
  • 1 1/4 tsp Salt
  • 1 tbsp Vanilla extract
  • 3/4 cup White sugar

• Oils & Vinegars

  • 3 tbsp Apple cider vinegar
  • 1/2 cup Olive oil, Extra Virgin

• Drinks

  • 1/2 cup Coffee

• Dairy

  • 1 cup Whipping cream, dairy free

• Liquids

  • 1/2 cup Water

Found on kitchen-tested.com

Ingredients

• 1 1/2 cups all purpose flour
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 1/2 cup unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup extra virgin olive oil
• 1/2 cup water
• 1/2 cup brewed coffee (1/2 cup boiling water+1 tbsp instant coffee)
• 3 Tbsp apple cider vinegar (can use white vinegar as well)
• 1 Tbsp vanilla extract
• 1 cup chocolate gelt (around 36 large gelt), chopped
• 1 cup chocolate chips (or more gelt)
• 1 cup dairy free whipping cream (if you don’t like whipping cream, other options include coconut milk, almond milk and soy milk…if you are using almond or soy milk, it is thinner so use 1/2 cup)
• 1/4 tsp salt

Directions

• Preheat oven to 350 degrees F. and heavily grease a bundt pan. In a large mixing bowl, whisk together the flour, white sugar, brown sugar, cocoa powder, baking soda and salt. In a separate bowl, combine the extra virgin olive oil, water, coffee, apple cider vinegar and vanilla. Combine the wet and dry ingredients and pour into bundt pant. Top with chocolate gelt and press the gelt into the cake batter. Bake the cake for 55-60 minutes, until a toothpick inserted comes out clean. Allow the cake to cool completely before flipping out of bundt pan. For the ganache, warm the whipping cream in the microwave for 1 minute then add the chocolate and salt and whisk until smooth. Pour over the cake and top with more gelt. Allow the chocolate to set before slicing.