Sugar-Free Marbled Bundt Cake - cooking recipe

Ingredients

7 oz dark chocolate, chopped
3 tbsp coconut oil
1 cup butter, softened
2/3 cup sugar substitute
4 None eggs
2 1/4 cups all-purpose flour
1/3 cup cornstarch
3 tsp baking powder
6 tbsp 2% or whole milk
1 tsp cocoa powder
1 tsp pumpkin pie spice
1 tbsp sliced almonds, toasted
1 None star anise, to decorate
1 None cinnamon stick, to decorate

Preparation

Preheat oven to 400\u00b0F. Grease and flour a Bundt pan. Melt 2 oz chocolate and 2 1/4 tsp coconut oil over a hot water bath. Cream butter, 1/2 cup sugar substitute and a pinch of salt. Add eggs, 1 at a time. Fold in flour, cornstarch and baking powder. Divide between 2 bowls. Add milk to 1 bowl. Add melted chocolate, cocoa powder and pumpkin pie spice to other bowl. Transfer mixtures alternately into loaf pan and swirl with fork to create a marbled effect. Bake for 35-45 mins, until a skewer comes out clean. Allow to cool in the pan for 10 mins then remove from pan and let cool completely on a wire rack.
To finish, melt remaining chocolate and coconut oil over a hot water bath. Spread over cake, sprinkle with toasted almonds and allow to dry. Decorate with star anise and cinnamon stick.