I’m a very structured woman and when I don’t get what I expect I quickly change my goal posts.

I had been saving my favorite Lindt slab for absolute desperate measures and when I cracked it open I realized that it had melted and solidified.

My heart sank and I let out such a loud sigh even my mother looked at me with worry. I immediately auto-adjusted and decided to make a cake with the chocolate. I have been wanting to make a bundt cake and with two birthdays coming up I wanted to try something differrent.

It’s no secret that I’m in love with Eureka Mills brown bread flour. So instead of regular flour I used this and substituted the sugars with 1 tbsp of organic honey and xylitol. I also added some decaf coffee and increased the salt in this recipe for added flavor.

PS. I couldn’t wait to post this recipe and I hope you try it and find it easy like I do. It is wonderful, light and fluffy and very flop-proof.

Top tip: I was really greedy and didn’t let the cake cool down completely before tipping it out of the tin. It broke in half. Try to avoid this. The cake will stay fresh for up to four days out of the fridge.

Ingredients

2 cups Eureka Mills Brown Bread Flour (I haven’t tried this with another flour)

1 tsp salt

1/4 tsp baking soda

3/4 tsp baking powder

1 1/2 cup Xylitol

225 g Stork baking margerine

2 tsp instant decaf coffee in 1 cup boiling water

3/4 cups cocoa

2 tsp vanilla essence

2 large eggs

1/2 cup plain yogurt (I use Gero’s fat free version)

zest of two oranges

Method

1. Preheat oven to 180 degrees.

2. In a saucepan, melt Stork, coffee and cocoa and keep stirring. When it starts to bubble take it off the stove and let it cool slightly.

3. In a large bowl, mix all the dry ingredients - flour, sugar, baking soda, baking powder and salt with a whisk.

4. In another bowl, whisk together vanilla, eggs and yogurt.

5. Make a well in the dry ingredients and pour the warm cocoa mixture in there. Fold the ingredients together gently.

6. Add the whisked vanilla, eggs and yoghurt to the batter and fold until there is no more flour.

7. Very gently fold in 3/4 of your zest and pour your batter into a well-greased bundt pan.

8. Bake for 55 minutes or until a skewer comes out clean.

9. Cool the cake completely before removing it from the pan.

10. Melt 8 pieces of Lindt chocolate in the microwave for 30 seconds. Eat the other two as victory and stir the chocolate beofre drizzling it all over your cake. You can use the leftover zest from your oranges as decoration.