I said I would be back in a few days with something on the sweet side, and here you have it folks! Individual Mini Chocolate Bundt Cakes. Great for Christmas or anytime of year for that matter. I think these little chocolate bundt cakes would add a touch of class and grace to any Christmas dinner table. Somehow, chocolate always graces our Christmas table alongside the more traditional Christmas pudding. This year I am probably putting these on top of my list.
Come on, aren't they just so pretty? I couldn't resist making them after finding some cute little mini bundt pans the other week. The initial plan was to make little carrot cakes but then chocolate got in the way. So, stay tuned for the carrot ones at a later date.
These cakes are rich, moist and light all at the same time. The brewed coffee adds a wonderful rich flavour to these cakes. Note I said brewed coffee not instant. So, don't use instant if you can avoid it. The brewed coffee will add a better more intense flavour to your little cakes.
Here's a few little tips for making your pretty little bundt cakes.
The pans I used are individual mini bundt pans, not like a large muffin tray. Therefore they are a bigger size than you would find in a regular mini bundt pan tray. The pans I used are 4 1/2 inches diameter. So, these little cakes are on the bigger size. In fact we served one between two people and it was enough. However, I am sure I could have easily eaten a whole on all by myself with no assistance!
When greasing the pans make sure you get all the groves. This is important so that the cakes come out of the pans easily. So try your best to grease it well for best results. The dusting is important so the cake doesn't come out looking greasy. The recipe states to lightly dust the pans. I basically sprinkle a little cocoa powder in the pan and then shake it around and shake off any excess powder.
We served these with chocolate ganache and whipped cream. Sorry for not featuring it in the pictures, but by the time we ate them, it was late and there wasn't enough light. So, you are just going to have to use your imagination. I recommend serving them with something because chocolate cake needs something on the side. Well, that's just my little ol' opinion.
If you want to make the ganache but don't know how, it's easy. Here is how you do that.
Set a small saucepan over medium heat on the stove. Add 1 cup/240 ml of heavy cream and bring to a gentle simmer. Add 1/2 cup/120 ml corn syrup and stir well, still over the heat. Remove from heat and stir in 8 oz of chopped dark semisweet chocolate. Stir until chocolate has melted. Ready to pour over your little cakes.
Mini Chocolate Bundt Cakes
Makes 4 / Prep time: 15 minutes / Bake time: 20 minutes
3/4 Cup/160 ml coffee
1/2 Cup/115 grams butter, melted
1/2 Cup/50 grams cocoa powder, plus extra for dusting pan
1 Cup/200 grams sugar
1 Cup/125 grams flour
1 Teaspoon baking powder
1/2 Teaspoon salt
1 Teaspoon vanilla extract
Preheat oven to 375 degrees F. Grease and dust with cocoa powder four mini bundt pans. Set aside.
In a large mixing bowl, combine the melted butter, coffee and cocoa powder. Stir with a whisk until combined well. Set aside to cool for about 5 minutes.
In a separate bowl combine the flour, baking powder and salt. Set aside.
In another separate bowl, whisk the eggs and vanilla together.
Whisk the eggs into the chocolate mixture. Sieve the flour into the chocolate mixture until combined well.
Evenly pour into the 4 mini bundt pans. Place the bundt pans on a large baking tray.
Bake for about 18 - 22 minutes or until a toothpick inserted comes out clean.
Remove from oven and let cool about 10 minutes on a wire rack. Using a knife, gently loosen the edges, Turn the cake upside down over the wire rack and remove cake. Leave to cool completely.
Serve topped with fresh raspberries, mint leaves and chocolate ganache.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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