Mini chocolate bundt cakes
Fluffy mini chocolate bundt cakes, fun to bake and decorate.
Recipe
Article number: 103374 / 3219355
Ingredients
Quantity: 12 cakes
- 150 grams unsalted butter, at room temperature
- 150 grams sugar
- 3 eggs (medium)
- 1.5 teaspoons vanilla extract
- 150 grams flour
- 25 grams cocoa powder
- 0.5 teaspoons baking powder
- 75 ml milk
- Pinch of salt
- Decoration (optional): Icing sugar, Chocolate, Sprinkles
Instructions
- 1Beat the butter and sugar until fluffy. Add the eggs one by one and mix until they have been incorporated into the mixture; when adding the last egg, add the vanilla extract too.
- 2Put the flour, cocoa powder, baking powder and salt in another bowl and stir.
- 3Add the flour mixture and milk alternatingly bit by bit to the butter and sugar mixture. Do not beat the mixture for too long: it has been beaten enough once you have a smooth batter.
- 4Divide half the mixture evenly between the greased mini baking moulds, filling them no more than two-thirds full.
- 5Bake the cakes for 25 to 30 minutes at 160 °C (top and bottom heat). Test whether they are ready with a cake tester: if it comes out clean, you can take the cakes out of the oven. Leave the cakes to cool in the moulds for 5 minutes before turning them out onto a rack and leaving them to cool completely. Clean the mini baking moulds and repeat for the other half of the batter.
- 6Once they have cooled, you can decorate the mini-bundt cakes. Put the chocolate into a disposable plastic piping bag and hang it in a glass of hot water to melt the chocolate. Once the chocolate has melted, cut off the tip of the piping bag. Now you can decorate the little cakes as you please.
- 7If you like, you can combine the chocolate with sprinkles or coarse sugar (pearl sugar) to create a snow-crystal effect or a party vibe. Allow the chocolate to harden before serving the little cakes.
Storage
No more than a week in an air-tight container.
