With a Grateful Prayer and a Thankful Heart: Milk Chocolate Mini Bundt Cake

Tuesday, February 2, 2010

Milk Chocolate Mini Bundt Cake

Cute as they are, and full of rich chocolaty flavor, my little bundts were on the dry side. A scoop of ice-cream or dollop of whipped cream would have been a nice addition to moisten these baby cakes.

Milk Chocolate Mini Bundt Cake


For the Swirl
 3/4 cup chopped walnuts
2 tsp unsweetened cocoa
2 tsp sugar

For the Cake
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 stick unsalted butter
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract
1/2 cup whole milk
7 ounces milk chocolate, melted and cooled

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

Getting Ready: Center a rack in the oven and preheat oven to 350F. Generously butter a 6-mold mini Bundt pan.

To make the swirl: Toss the nuts, cocoa and sugar together in a small bowl.

To Make the Cake: Whisk together the flour, baking powder and salt.
Working with a stand mixer, preferably fitter with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until smooth, about 3 minutes, scraping down the bowl as needed. Add the egg and beat for 1 minute more, then beat in the vanilla. Don’t be concerned if the mixture looks curdled–it will smooth out soon. Reduce the mixer speed to low and add half the flour mixture, mixing only until it is incorporated. Add the milk, and when it is blended into the batter, add the remaining flour mixture, again mixing just to incorporate. Finally, add the melted chocolate and mix to blend.
Fill each of the mini Bundt molds with a little batter, then divide the swirl ingredients evenly among the molds and top off the Bundts with the remaining batter.

Bake for 20-22 minutes, or until a thin knife inserted into the centers of the cakes come out clean. Transfer the pan to a rack and allow the cakes to rest for 5 minutes, then invert them onto the rack and let them cool to room temperature.

To make the glaze: Melt the chocolate in a heatproof bowl over a saucepan of water. Stir in the corn syrup. Using a small offset metal spatula or a table knife, spread the shiny glaze over the tops of the Bundts, then scatter the nuts, if you’re using them, over the glaze. Let glaze set at room temperature; it will take about 15 minutes.

Makes 6 mini Bundt cakes (1 cup) or 12 really tiny Bundt cakes (1/2 cup).


Susan Wicker said...

Oh, L, those cakes look fab. How oh how oh HOW can you bake and not get fat? Pul-eeeese tell me your secret. Do you bake and not eat it? Sincerely, Susan from writingstraightfromtheheart.blogspot.com

chocolatechic said...

I love the addition of the chocolate chips filling the wee hole.

I tweaked the recipe just a wee bit.

Flourchild said...

The cutest ones I've seen yet..how wonderful! I love the topping!

Mildred said...

I would not stop with JUST ice cream; I would add not fudge sauce too! Beautiful cake and photograph.

Hornedfroggy of My Baking Heart said...

Beautiful pics - nice job! :)

The B's said...

Mmmmm...Could there be anything yummier? I bet they were just scrumptious!


Janice said...

Oh that looks so good!

Ann said...

I think I'm gaining weight just by reading your blog....lol I have a mini budt pan that I've never used I think I may have to pull it out this weekend and make something

Miss Jen said...

Dearest Mrs.H~
Don't these look amazing?!!
I am a big milk chocolate fan...
so I am very EXCITED about these
delights!! Thank you for sharing.

Love~ Jen

Snippety Gibbet said...

I think I just audibly gasped. This looks wooonnnnnnnderful!!!!!!!!!!!

The Queen of Quite a Lot said...

Your cakes are just lovely! Thanks for baking with me this week!

dhan said...

it seems that chocolate cake looks very delicious


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