3 Tbsp Hot Chocolate Mix (store bought or homemade)
1 Tbsp Cocoa Powder - for that rich chocolate taste (optional)
1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/4 Cup Red Wine
1 Large Egg
1/2 Cup Plain Yogurt - or 2/3 cup thick buttermilk - make the cakes extra moist
1/3 Cup Olive Oil
2/3 Cup Sugar - or sweetener of your choice
1/2 Tsp Vanilla Extract
Pinch of Salt
Cream - use any cream of choice
Cherries - you can use any fruit or skip this step
Dark chocolate Bar- for sprinkle on top
Pre-heat Oven - 375f or 190c
Sieve the Dry Ingredients:
In a small bowl, sieve together flour, hot chocolate mix, cocoa powder, baking powder, baking soda, salt and keep aside.
Whisk the Wet Ingredients:
Take a large bowl, add oil, egg, yogurt, vanilla extract and whisk for 2 minutes to form a smooth batter.
Now add sugar, red wine and whisk for another minute to mix everything evenly.
Mix Dry Ingredients with Wet Ingredients:
Using a spatula, add and mix the dry ingredients in batter slowly.This prevents any lump from forming. (Please fold the dry ingredients slowly to incorporate air. This will result in lighter and fluffy cake).
Pour the batter into 4 oiled mini bundt pans and bake for 25 minutes.
Turn off the oven.
(Poke a toothpick into the center of the cake and remove instantly. If the toothpick comes out clean, it means the cake is cooked completely)
Remove the cake from the oven and keep on a cooling rack for 10-15 minutes.