Sunday, October 14, 2007

Chocolate Mini Bundt Cakes

mini_choc_bundt


Cakes in miniature can make a person feel special. It's like you're getting a whole cake to yourself. I'm not saying that a person shouldn't share, but mini cakes provide a perfect excuse not to share. These chocolate mini bundt cakes are a simple but indulgent treat. The combination of the milk chocolate cake with a bittersweet chocolate glaze is a delight and the ease of preparation pleases a lazy baker like me. And since the cakes are baked in a fanciful mold like a mini bundt, it appears as if I spent more time in the kitchen than I actually did. Of course that's what I will be telling myself if I give in to temptation and buy more cute molds. They're really a time saver. That's my story and I'm sticking to it.

Chocolate Mini Bundt Cakes
(adapted from Dorie Greenspan's "Baking From My Home to Yours")
(makes 6 mini bundt cakes)


Cake:
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
4 ounces (1 stick/8 tbsp) unsalted butter, softened at room temp
1/2 cup granulated sugar
1 large egg
1/2 tsp pure vanilla extract
1/2 cup whole milk
7 ounces good quality* milk chocolate, melted and cooled
(*I used Michel Cluizel's Grand Lait 45%)

Glaze:
2 ounces bittersweet chocolate, finely chopped
2 tsp light corn syrup

To make the cake:
Preheat oven to 350F. Generously butter a 6-mold mini bundt pan. (Each mini bundt is about 3.5 inches wide x 1.75 inches tall.)

Sift together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer, beat the butter and sugar on medium speed until smooth, about 3 minutes. Add egg and beat for 1 minute more, then beat in the vanilla.

On low speed, add half the flour mixture and mix only until it is incorporated. Add in the milk and mix until just blended. Then add the remaining flour mixture and mix only until it is incorporated. Blend in the melted chocolate.

Divide batter evenly among the 6 molds. Bake at 350F until cake tester comes out clean, about 20-22 minutes.

Cool for 5-10 minutes in pan. Then remove the mini bundt cakes from pan and cool to room temperature before glazing.

To make glaze:
Melt chocolate in a heatproof bowl over a saucepan of simmering water or in the microwave on low. Stir in corn syrup. Spread glaze or drizzle over cakes. Allow glaze to set at room temperature, about 15 minutes.

Note: I omitted the nut filling that Dorie had in her original recipe. You can skip the chocolate glaze and just dust the mini bundts with powdered sugar.

28 comments:

Mimi said...

It's always a delight to see what you are baking but these were especially pretty!

MyKitchenInHalfCups said...

Well, that's my story and I'm sticking with you on it.
Beautiful chocolate cakes!

Belinda said...

Mary, your little chocolate Bundt cakes are too cute! But not too cute for me to devour, given a chance! :-) They really are little beauties, topped off with their perfect drizzles of glaze.

Mallow said...

So beautiful - and they look adequately chocolately...I want one please!

Peabody said...

So very cute...I love mini bundts...they look good and chocolatey!

Gretchen Noelle said...

I would be *happy* to eat one and not share!!!!

Patricia Scarpin said...

Mary, they look adorable and delicious. I'd certainly feel special if I received these cakes. :)

veron said...

I just love desserts in mini-version. These bundt cakes are lovely and the drizzling of chocolate makes them irresistable.

Cheryl said...

Those are just picture perfect bundt cakes. Your icing drizzles are so right on. I have the hardest time getting mine to come out that great.

Beautiful!

gigi said...

I have this recipe marked in the book. And after seeing yours, I moving it to the "bake soon" pile. The cakes look amazing!

Deborah said...

I bought a mini bundt cake pan, but have only used it once(which was a disaster, but not because of the pans!!) I need to get it out and try again!!

Brilynn said...

I'm always tempted by molds and try to convince myself I'll actually put them to good use...

Lovely Dorie recipe!

carriekali said...

Super! I've been looking for a mini-Bundt cake recipe that only makes 6. Thanks for posting this; it looks beautiful.

Annemarie said...

These look fab, and you have completely sold me on the ease-of-prep of the cakes. Two tempting recipes from you in a row...

Orlena said...

Hi Mary! Thanks again for your delish cupcakes and thanks for this little bundt cake recipe/idea! Of course one would feel special to receive it ~ a great idea for kid's parties! You rock! =D

Anita said...

Mary, you should have entered that Nordicware bundt cake contest! I have a story about that I need to post up soon...

Brittany said...

Look at those cute little baby-cakes! Yum yum YUM!

Tartelette said...

These are just too cute...!

ovenhaven said...

Mary, these look so pretty! Great things come in small packages, and I must say your mini bundt cakes sounds like sucha great gift idea :)

~~louise~~ said...

I just had to take a moment to thank you for posting this decadent recipe. I am working on a post for National Bundt Pan Day (Nov. 15th) and I thought mini bundt cakes would be just perfect to celebrate the day.

Thanks so much for sharing...

~~louise~~ said...

Silly me, I forget to ask you if its okay to borrow the link:)

Mary said...

louise - no problem. :)

Anonymous said...

Can you use dark chocolate instead of milk chocolate?

Mary said...

Anonymous on 9/18/09 - Any quality chocolate in the 45-70% cacao range should work in the batter. But if you use one closer to 70% than 45%, I would probably adjust the butter and sugar content to compensate.

Steve said...

The cakes turned out kind of boring...the batter needs something else. Like your blog.

Gwir said...

Well, I want to disagree with the person who posted before me. These cakes turned out FANTASTIC, and were some of the best tasting chocolate cakes I've tried. Perhaps it has to use with the kind of chocolate you use... so I would definitely go with quality.

I used a "sweetheart rose mini bundt" pan, and found the batter was a little think for the intricate design. But I ended up with 9 cakes, and could have easily made 11 or 12 with the recipe.

Love your site!

Amanda said...

I made these today with double the vanilla and salt. I added chocolate chips instead of melting them. They were so good! Thanks for the recipe!

by Mama B said...

Making these right now. I added a little cocoa for oomph and stirred in some plumped dried sour cherries. These are my birthday cakes.