Chocolate Bundt Tin Cake

This was so simple to make, although some of the ingredients a little pricey but definitely worth it and can easily be substituted for cheaper things. It was very nice and I have used two different recipes. The 'Original Recipe' is a link to the cake and The nutritional info for the cake and the  Chocolate cream watch from 1:55mins is where I got the cream recipe and the idea. I have a 8-cup bundt tin and this recipe was for a 12-cup it says that for a 6-cup halve everything but I did the correct quantities for a  12-cup and it rose so much and it would've gone better if I used the 6-cup version but at least we know for next time. Enjoy...

Dietary Info:
-Contains Gluten {Flour}
-Contains Dairy {Cream, butter, milk}
-No Nuts
-Suitable for Vegetarians
-Unsuitable for vegans but substitutions can be made

TIP: Use a whisk where instructed but use a fork for anything else. {They do this so as not to knock the air-bubbles out of the cake mixture}

Ingredients:

For the cake:
-2 cups (160g) unsweetened cocoa powder
-1 ¾ cups (210g) whole wheat pastry flour or gluten-free flour
(White whole wheat flour or all-purpose flour may be substituted in place of the whole wheat pastry flour. Regular whole wheat flour may be substituted in a pinch, although the cake will be less tender and have a distinct wheat-y flavour.) {I substituted it for Plain Flour}

-2 tsp baking powder
-1 tsp baking soda
-½ tsp salt
-1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly {To melt coconut oil, place the jar in a bowl of boiling water and once melted, take however much you need, add to the recipe and then place the jar back in the fridge} {If you couldn't already tell, I used the coconut oil}
-4 large egg whites, room temperature
-1 tbsp (15mL) vanilla extract
-5 ½ tsp liquid stevia (You may substitute 2 ¼ cups (432g) coconut sugar and reduce the milk to 1 cup (240mL) ) {I substituted for this}
-6 tbsp (90g) confectioners’ style erythritol  (Coconut sugar, granulated sugar, or brown sugar may be substituted in place of the confectioners’ style erythritol. ) {I substituted it for brown sugar}
-¾ cup (180g) plain nonfat Greek yogurt
-¼ cup (60mL) white vinegar {I substituted this for Lemon juice, the exact conversion is 1tsp white wine vinegar to 1tsp of lemon juice. There are about 5ml in every tsp so as we needed 60ml to find out how many tsp that is, do 60➗5=12 so therefore we needed 12tsp}
-1 ¾ cups (420mL) nonfat milk {In England, you can use semi-skimmed milk}{REMEMER: if substituting the liquid stevia to reduce the milk to 1cup/240ml}
For the drizzle:
-3 tbsp (15g) unsweetened cocoa powder
-2 tsp pure maple syrup
-2 ½ - 3 tsp nonfat milk {I didn't make the drizzle}

Method:

1:Preheat the oven to 350°F/175℃/160℃ fan/Gas 3, and generously coat a 12-cup bundt pan with nonstick cooking spray or nonstick cooking spray with flour.{I used Clover margarine to grease a 8-cup bundt tin and then coated it with hot chocolate powder, not cocoa powder, which worked really well}
2:To prepare the cake, whisk together the cocoa powder, flour, baking powder, baking soda, and salt in a large bowl. In a separate bowl{Also large}, whisk together the butter, egg whites, vanilla extract, and liquid stevia{coconut sugar}. Stir in the erythritol {Brown sugar}. Add in the Greek yogurt, stirring until no large lumps remain. Stir in the vinegar and 1 cup of milk {If substituting, this is all the milk you will add}. Alternate between adding the flour mixture and remaining milk {If you have any}, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.)
3:Spread the batter into the prepared pan. Bake at 350°F for 65-75 minutes {Mine was about 55-60mins} or until the top feels firm to the touch and a toothpick inserted into the centre comes out clean. Cool in the pan for 10 minutes before transferring the cake to a wire rack to cool completely.
4:Once the cake has completely cooled to room temperature and just before serving, prepare the drizzle. Stir together the cocoa powder, maple syrup, and milk in a small bowl. Transfer the mixture to a zip-topped plastic bag, cut off a tiny piece of one corner, and drizzle over the cooled cake.

Chocolate Cream Recipe:
Chocolate cream video watch from 1:55mins

Ingredients:
-2 cups of heavy cream {In England this is double cream and it would be 470ml} {I brought a 300ml carton of cream and 300g of chocolate}
-16oz of Plain Chocolate {Dark chocolate, I used 12oz or 300g}

Method:
1:Heat the cream in a small saucepan until boiling.
2:Meanwhile, break the chocolate into small pieces and place into a small-ish glass bowl.
3:Once boiling, add the cream to the bowl of chocolate and mix until melted. If making in advance, this will solidify in the fridge and have to be re-heated before use. Also, if the chocolate isn't melting very quickly, boil the kettle and once done, pour the boiled water into a saucepan and place over a medium heat. Then, place the bowl over the saucepan and gently melt the chocolate.