Mini Chocolate Bundt Cake
This is an
extremely fluffy chocolate cake with a delicious cream cheese icing. It's a
simple and tasty treat!
Ingredients
For the Cake:
- 2 large eggs
- 2 cups white granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups brewed coffee
- 1 cup unsalted butter
- 1 1/4 teaspoon baking soda
- 1 cup natural cocoa powder + additional for dusting the bundt pan
- butter or cooking spray for the bundt pan
For the
Ganache:
- 1/2 teaspoon vanilla extract
- 1 cup (or 8 ounces) good quality bittersweet chocolate, finely chopped OR semi-sweet chocolate chip morsels OR a blend of both bittersweet chocolate and semi-sweet morsels
- 2/3 cup heavy whipping cream
- Powdered sugar for dusting
- Fresh berries
Instructions
For Bundt
mini cupcakes:
First, Preheat
your oven to 375 degrees. Prepare 1 1/2 cups of coffee. When making coffee,
butter (or spray with cooking spray) on the broiler pan and sprinkle with cocoa
powder. Do it well to make sure that Bundt mini cakes come out of the broiler
pan.
Then, In a
microwaveable bowl, melt the butter for 20 seconds. Mix with coffee and cocoa
powder. Stir with a whisk. Once everything is combined, add the sugar and whip
until it is dissolved. Transfer the mixture to a large bowl and let cool for
about 5 minutes.
In another
bowl, combine the flour, baking soda and salt. Mix. In another bowl, beat eggs
and vanilla.
Whisk the
eggs in the chocolate mixture. Slowly add the flour mixture and continue to
whisk. Once all the ingredients have been combined, you will still have a dough
with the consistency of a slightly thick soup.
Pour the
dough into the mini-wells of the pan and bake for about 20 to 25 minutes or
until an inserted toothpick comes out clean.
Remove the
pan from the oven and let cool for at least 20 to 30 minutes. Once cooled,
gently pass a butter knife or fork around the sides of each cake to gently
remove them from the frying pan. You can also loosen the edges of each
mini-cake with a butter knife or fork and place a rack directly against your
pan and invert for the mini-cups to fall off.
For the
ganache:
First, Place
the chopped chocolate in a medium sized mixing bowl. Using a small saucepan
over medium-low heat, combine the heavy cream and vanilla extract. Cook until
small bubbles appear on the outer edge of the cream and let stand on the stove
for another minute. Pour the hot cream mixture over the chopped chocolate. With
a whisk, stir gently until all the chocolate is melted and the mixture is
smooth.
Then, Pour
the ganache over the cooled cakes, garnish with fresh berries and sprinkle with
powdered sugar. Serve immediately.
Happy
Cooking Time.
