Dark Chocolate Bundt Cake with Red Velvet Bites

I think for a lot of bakers, holidays are about the sweets – I know for me, I’m eager to find any thinly veiled excuse to bake for my friends and family.  This year, I’m already prepared: with Valentine’s Day cards already bought and ready to be sent, all I need are some lovely, sinful, over the top chocolate concoctions to go with them.

This bundt cake came from wanting to pair the Red Velvet M&Ms with something just as luscious and chocolatey.  And I think it was most definitely a chocolatey success, perfect for the most indulgent time of year!

Dark Chocolate Bundt Cake with Red Velvet Bites (adapted from Food and Wine)

Ingredients:

2 ounces of bittersweet chocolate

175ml rapeseed oil

200g granulated sugar

1 large egg

250g plain flour

235ml brewed coffee

235ml buttermilk

65g cocoa powder

1 bag red velvet M&Ms

IngredientsMelt the chocolate and combine with oil and sugar.

Melt the chocolate and combine with oil and sugarSift in most of the flour.

Sift in the flourMix in the red velvet M&Ms.  Now, I covered the M&Ms with flour so that they would not all sink to the bottom of the mixture – definitely recommend that!

Mix in the red velvet M&MsGrease, grease, grease your bundt pan (then when you think it’s greased, grease some more.)  Pour the dough into the bundt pan mould.

Pour dough into bundt pan mouldBake at 170C for about about 45 minutes, until a toothpick tells you that it’s been cooked all the way through.  Allow to cool.Dark Chocolate Bundt Cake with Red Velvet Bites

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