I own a mini bundt pan. I think that puts me in the the Crazy Baker category or something. When I bought it a year ago, I thought for sure I was going to ride the mini bundt cake trend that was sure to replace the cupcake scene. Since then, I have made all of two recipes, and honestly, I don’t see that many other people have been may either. I suspect it’s owing to the fact that little cakes are a beast to pry out, let alone the sticky mess putting the batter into the pan.
So even though these cakes are pretty and cute, rest assured there’s no need to feel like an underachiever if you can’t make them with what you’ve already got. I say use your muffin tins. I’m sure they’ll be wonderful.
chocolate mini bundts
1/3 cup cocoa powder
3 tablespoons boiling water, plus a little more if needed
1 cups sugar
1 cup, plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup buttermilk
1 egg, lightly beaten
1/4 cup sour cream
1/4 cup vegetable oil
2 tablespoons butter, melted
1/2 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips, melted
pouring ganache (recipe follows)
1. Spray sheet of mini bundts with nonstick cooking spray.* Preheat oven to 350 degrees. Combine cocoa powder with boiling water and stir until smooth. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, flour, baking powder, baking soda, and salt.
2. With the mixer turned off, add in buttermilk, sour cream, oil, eggs, butter, and vanilla. Pour in cocoa powder and water mixture and mix everything to combine. Incorporate melted chocolate chips, and mix until everything is smooth. Use a spoon to fill each indentation halfway with batter. Bake for 15-20 minutes, or until cakes spring back when touched. Invert pan onto a large cooling rack. Turn cakes right side up and drizzle with pouring ganache.
*This makes around 24 mini cakes, but I imagine you don’t have more than one mini bundt pan. You can either wait until it comes out of the oven, pop them out, wash it, and do it all over again; or, you can put any extra batter in a cupcake pan, or in some other cake pan.
1 cup heavy cream
3/4 cup good quality semi-sweet chocolate chips
1. Heat heavy cream in a medium, microwave safe bowl until just boiling, about 45 seconds. Pour in chocolate chips. Allow to rest about 3 minutes. Whisk until fully combined and shiny.