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.
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.
Like what you see today? Don’t forget you can follow on Facebook for daily inspiration or over on Instagram where I sometimes do daily cooking videos for fun! I’m also on Pinterest which is a great place that you can save and share your favourite recipes. As well, if you haven’t yet, Subscribe to the newsletter. You’ll be notified whenever there’s a new recipe! You can do that at the top of the page.
Mini Chocolate Bundt Cakes
Ingredients
- 3/4 Cup coffee
- 1/2 Cup butter melted
- 1/2 Cup cocoa powder plus extra for dusting pan
- 1 Cup sugar
- 1 Cup flour
- 1 Teaspoon baking powder
- 1/2 Teaspoon salt
- 2 eggs
- 1 Teaspoon vanilla extract
Garnish:
- Fresh raspberries
- Mint leaves
Instructions
- 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, sugar, 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.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
