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Ingredients
Mini Chocolate Bundt Cake
- 1 3/4 cups flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 eggs
- 2 tsp vanilla extract
- 1 cup freshly brewed coffee
Chocolate Ganache
- 1/2 cup heavy cream
- 2/3 cup dark chocolate chips
- 1/3 cup dark chocolate chips, chopped into little pieces
Ingredients
Mini Chocolate Bundt Cake
Chocolate Ganache
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Instructions
Mini Chocolate Bundt Cake
- Preheat oven to 350 degrees F. Grease the mini bundt pan with Baker's Joy spray.
- In a medium bowl, mix together the buttermilk, oil, eggs and vanilla. This is the wet mixture.
- In a stand mixer bowl, mix together flour, sugar, baking soda, baking powder and salt until combined.
- On low speed, add the wet mixture into the stand mixer bowl.
- Add coffee slowly into the batter. Mix again until it is just combined.
- Divide the batter into the pan. Only fill 1/2 of each cavity because it will overflow if you fill more.
- Bake for 15 minutes or until an inserted toothpick comes out clean.
- Flip unto wire rack and let cool.
Chocolate Ganache
- Put heavy cream and 2/3 of the chocolate into a microwave safe bowl. Heat up the mixture in a microwave with a 30 seconds increments until the chocolate is melted.
- Whisk until it becomes a smooth mixture. Pour onto the bundt cake.
- Sprinkle the top with chopped dark chocolate chips.
Recipe Notes
Adapted from : Food Network
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