½ cup coconut oil (or other oil preference) + extra for greasing
1 cup ricotta
¼ - ½ cup dairy or non-dairy milk
2 cup spelt flour (or gluten-free flour mix)
⅓ cup cacao powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp vanilla extract
Instructions
Preheat oven to 180C. Grease 2 medium 14cm diameter bundt pans (or 1 large bundt pan, or 1 round cake tin) with oil.
In a stand mixer, beat oil, sugar and vanilla extract together. Add ricotta and beat until smooth.
Sift flour, cacao, salt, baking power and soda in a medium bowl, then add to wet mixture. Mix on low for a few minutes then add milk by the ¼ cup until smooth and the consistency of chocolate mousse.
Fill bundt pan/s ¾ full and bake for 30-40 minutes (50min for large cake pan) or until a skewer comes out clean with few crumbs. Cool in pan/s for 10 minutes, then turn out onto cooling racks.
Recipe by @OmNomAlly at https://omnomally.com/2012/02/02/chocolate-bundt/