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.
- 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
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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