Hoppy Chocolate Bundts

My hop-cooking adventure continues - I am blogging these out of order. Sorry! - with these hop-infused mini bundt cakes. Think happy bundts, but with hops instead of, well, something else altogether.

Ingredients

1 C butter (2 sticks)
3 hops blossoms
4 large eggs
1 C organic granulated sugar
1 C organic coconut sugar
1 T ginger syrup
1-1/4 C unsweetened cocoa powder
2 t organic chocolate extract
1/2 C white whole wheat flour

Procedure

Preheat the oven to 325 degrees F. Butter your baking dishes; this made 3 small bundt cakes.

In a skillet, melt the butter. Pull the hop blossoms apart and stir them into the butter. Let steep for 10 minutes.

In a large mixing bowl add eggs, both sugars, ginger syrup, unsweetened cocoa powder, chocolate extract, and hop-infused butter. Mix to combine. Add flour and stir till just moistened.

Pour the batter into prepared pans and bake for 45 minutes. Check for doneness with a toothpick method. When it's done, remove to a rack to cool. Invert cakes after cooling for at least 5 minutes.

Serve with a scoop of chocolate ice cream and a few more hops petals for garnish.

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