Skip to main content

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.

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.

Comments

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.