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)
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%)
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.