Monday, August 25, 2014

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.


  • 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

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 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 and search for the item of your choice.

No comments:

Post a Comment

Share Buttons