Sabrina Spellman's Chocolate Bundt Cake with Truth Sprinkles

A recipe for the bundt cake featured on Bundt Friday in the television series Sabrina the Teenage Witch.

The show is filled with magic spells and lots of witchy activity. This recipe is just one of the many delicious food spells created on the series. Follow along on the recipe below to create your own Chocolate bundt with truth sprinkles. No homemade sprinkles required unless you are feeling like making something extra special.

The truth sprinkles in this recipe may seem like any old sprinkle (because they are) but when eaten they will cause people to reveal their true feelings. Or maybe just reveal their love for bundt cake. Either way this is a delicious recipe that is perfect for the witch and baker inside.

If you have any gluten free or dairy free friends, they will really appreciate this moist and chocolaty cake.

Jiffy truth sprinkles: Sprinkle on something sweet as the truth can be bitter.

Chocolate Bundt Cake with Truth Sprinkles

Makes 1 small bundt

Cake

2 ½ cups almond flour

¼ cup cocoa powder

1 tsp baking powder

2 eggs

½ cup maple syrup

¼ cup melted coconut oil

¼ cup dairy free chocolate chips

1 tbsp vanilla extract

½ tsp sea salt

Glaze

1 tbsp vegan butter or margarine, melted

2 tbsp cocoa powder

¼ cup powdered sugar

¼ tsp vanilla extract

1 or more tbsp alternative milk

Rainbow sprinkles

Preheat the oven to 350 degrees. Line a bundt cake pan with neutral oil. Spread oil evenly on all parts of the inside of the pan, then sift in enough cocoa powder to cover the oil. Shake the pan around to distribute the powder and tap out any remaining powder that doesn’t stick.

Melt the coconut oil with the chocolate chips and stir them together until they make a smooth sauce like texture. Set aside until it needs to be used.

Put almond flour, cocoa powder and baking powder in a medium bowl and whisk together. If the almond flour has clumps break them up with your hands.

In another medium bowl whisk eggs. Add to the eggs, maple syrup, room temperature coconut oil and chocolate mixture, vanilla, and salt. Whisk together. Pour the egg mixture into the dry mixture and use a spatula or spoon to combine.

Pour the batter into the pan. It will be thick so try to distribute as best as possible.

Bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean, and the top of the cake looks like it has some structure.

Let cool in the pan for 10 minutes, before removing from the pan by first loosening the sides and then setting a plate on top of the pan and flipping the cake out. Move to a cooling rack and allow to cool completely.

While the cake cools, mix together the glaze by melting the butter and whisking together all the ingredients. Add more milk to thin, as needed. You want the consistency to be pourable and be leaning towards a liquid rather than a sauce.

Once the cake has cooled, place a plate underneath the cooling rack. (If you don’t have a cooling rack you can pour the glaze on the bundt directly and allow the glaze to create a pool around the edges of the cake.) Pour the glaze, slowly, over the cake covering as much of the bundt as you can. A lot of the sauce will fall off the sides of the bundt, that's okay. Save it to add to the bundt later. Immediately after pouring the last of the glaze, add sprinkles. As many or as little as you want.

Enjoy Sabrina Spellman’s chocolate bundt cake with truth sprinkles!

Store in the fridge for 4 days.

*Adapted from Amy Chaplin's Whole Food Cooking Everyday, Almond Cake

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