Preparation Time: 20 minutes
Cooking Time: 25 minutes (plus cooling)
1 2/3 cups plain flour
2 teaspoons baking flour
1/3 cup dutch processed cocoa powder
60g butter, softened
1 cup brown sugar
2 teaspoons vanilla extract
400ml can coconut milk
200g dark chocolate, chopped
Preheat oven to 180/160c fan-forced. Grease a Pyrex Platinum 12 cup Mini Bundt pan.
Combine flour, baking powder and cocoa in a large bowl.
Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well between each addition. Fold in flour mixture and 1 cup coconut milk, in batches.
Divide among prepared holes. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Cool in pan to 5 minutes. Transfer to a wire rack to cool.
Place remaining coconut milk and dark chocolate in Pyrex mixing bowl. Microwave on HIGH (100%) for 90 seconds, stirring every 30 seconds, or until smooth. Drizzle cakes with sauce. Serve.
Pyrex ambassador and Australian MasterChef runner up Georgia Barnes recently launched the Pyrex Platinum Premium Bakeware collection, only available in Australia, which consists of more than 50 products, sold through outlets including David Jones, Kitchen Warehouse, Victoria's Basement, Peters of Kensington and Harris Scarfe, ranging from RRP $9.50 to $42.50. Pyrex has sourced premium metal materials which resist rust and are guaranteed PFOA free.
They are also engineered to precise densities for each Pyrex Platinum product to ensure no sticking and even cooking.