Minis are good, no they are great!! So today I’m sharing with you another small batch mini recipe, it’s chocolate and more chocolate cake. I hope you’re not yet tired with chocolate because there’s more coming your way.
I had been doing testing and testing and retakes for my first video that I’m working on. It uses a lot of chocolate, because it’s the classic chocolate ganache frosting. Yes, my favorite super decadent and sinfully delicious chocolate ganache. I work full-time so I only have the chance to work on videos during the weekends and so my weekends are often full with chocolate lately. I wanted to hit 2 birds or maybe 3 so I’m doing a double testing and making more chocolate cake where I can use the chocolate ganache.
This mini chocolate bundt cake is one of my favorite small batch dessert. You wouldn’t believe how simple it is to make the batter of this cake. I have many chocolate cake recipe in my website and so far this is one o my favorite among all. It’s simple, it’s basic and it taste so good. It’s super moist and even if I kept in the fridge for 1 week, it’s still it’s still soft and moist. It doesn’t dry easily and it doesn’t crumble, you want to know the secret? I used flavorless oil instead of butter so the texture remains moist even when kept in the fridge for few days.
This recipe is as basic as mixing the wet ingredients, mixing the dry ingredients and then combining the two. That’s it! So easy, you don’t have to be an expert in baking to be able to make this. I bake the cake in a mini bundt cake pan, you can also bake it in muffin pans, square pans or round pans. I like making it individually so it’s single serve style, but you can use the other pans I mentioned. You can even double the ingredients to make a bigger batch of 4 mini bundt cake, or 12 regular size cupcakes. I like using bundt pan because of its unique design, it made a simple dessert looks elegant and fancy, it’s almost deceiving making it look like complicated but it is truly not. But the beauty of bundt pans comes with a price, and so I want to share with you important tip when using it. Here it goes.
What you should know when using bundt pan
If you are going to use bundt pan, there’s one thing that you should know about it, and it’s really important. Bundt pans doesn’t come in regular shape, it has irregular mold shape, they are prized for their beauty and sometimes detailed design which makes it unique from regular pans and made it stands out from the rest. However, the beautiful shape and design is also the weakness of bundt pan. The beautiful design made it difficult to grease, as such could cause the cake from sticking to the pan and ruining the design. For regular round or square pans you can just grease it and line it with parchment paper, that solves the cake sticking from the pan and makes it easier to lift as remove it. For bundt pan, you cannot just line it with parchment paper.
Oil/melted butter +dust of flour
I used the method of greasing the inside of the pan with softened butter and a sprinkle of flour. I prefer softened butter than oil spray or melted butter because both of these two have a tendency to slide down at the bottom. This means when a flour is sprinkled, it could create lumps because of the liquid dots forming in the pan. The softened butter gave a more clean finish as it sticks to the inside of the pan. Now, to prepare a Bundt pan we just need to grease the pan properly. When I say properly, I mean make sure that the edges are fully grease and try to reach out to the corners and curves of the pan. Second, it’s not enough that it’s greased, we need to make another layer of protection so that we can remove the cake easily without damaging the shape of the cake. To do that, we need to add about 2 tbsp of flour or cocoa powder inside the bundt pan. I like to cover the top either with a flat plate a card board or a plastic wrap, then I started shaking it for the flour distribute inside the pan. Then I’ll take off the cover and tap it to remove the excess flour. After that, I keep it in the refrigerator while I prepare the cake batter. This is basically how prepare irregular shape pans, big or small like Madeleine pan.
Bake it right, otherwise say goodbye to those elegant bundt pan design
Now comes to baking time. I know it’s a no brainer but sometimes I also have to remind myself to not under bake the cake. Why so? Again, because of the pan irregular shape and of course we don’t want to eat underbake cake. If you underbake the cake, even though the pan was properly greased and coated, the cake will not come out easily, that means say goodbye to those elegant fancy design. If the cake is bake right, you can see that the cake will start to pull from the side of the pan, making the release of the cake easier and a toothpick inserted in the center comes out clean.
I guess that’s about it. You’re now ready to make this sinfully delicious Mini Chocolate Bundt Cake. Let’s get started!
- 1/4 cup (25g) unsweetened Cocoa Powder
- 1/4 cup (60 ml) Water
- 1/2 cup (100 g) of granulated Sugar
- 1/3 cup Vegetable oil
- 1 Egg
- 3/4 tsp Vanilla Extract
- 1/4 cup + 2 tbsp All-purpose Flour
- 1/2 tsp Salt
- 1/4 tsp Baking Soda
- Chocolate Ganache Frosting
- Strawberry or Raspberry – optional
- 4 tbsp All-Purpose Flour (for coating bundt pan)
- 1 tsp softened Butter (NOT melted)
- Preheat oven to 350F/(175C).
- Prepare bundt pan: Butter bundt pans. Make sure to reach the edges and corners of the pan. Add 2 tbsp flour in each pan then cover with any lid and shake to coat the inner surface with flour. Remove the cover and tap the pan to remove excess flour. Put in the refrigerator while you make the cake batter.
Makes 2 mini bundt cake
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