Mini Chocolate Bundt Cakes with Vanilla and Dark Chocolate Glaze

(from rosie’s recipe box)

Source: thefifthtine.com

Categories: dessert

Ingredients

  • 2 cups sugar
  • 1 3/4 cup all-purpose flour
  • 3/4 cups dutch process cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 cup buttermilk
  • 1 cup freshly brewed strong black coffee
  • 1/2 cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla
  • Vanilla glaze:
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons cream or milk
  • Chocolate glaze:
  • 4 ounces bittersweet chocolate
  • 1/3 cup heavy whipping cream
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla extract
  • Chopped nuts to garnish chocolate glaze
  • Chocolate Mini chips to garnish vanilla glaze

Directions

  1. eat oven to 350. Spray your bundt pan with non-stick baking spray (with flour) or butter and dust with cocoa powder. The batter is very wet and dusting with cocoa powder will prevent sticking. Trust me on this, I only buttered my first pan (no flour or cocoa) and it wasn’t pretty.

  2. Whisk together sugar, flour, cocoa powder, salt, baking powder and baking soda in a bowl. Set aside.

  3. In a mixer on low speed add the milk, coffee, canola oil, eggs and vanilla. Mix until everything is incorporated. With the mixer still on low speed slowly add in the dry ingredients. Once all of the flour mixture is added, mix the batter for a full four minutes on medium speed.

  4. Pour the batter into the bundt pan and bake for 45 minutes, or until a cake tester comes out clean. If using a mini bundt pan, bake time is 10-15 minutes. Allow to cool to room temperature on a wire rack. Once cool, drizzle cake with icing and top with chopped nuts or mini chips if you desire.

  5. Vanilla glaze:

  6. Whisk powdered sugar, milk, and vanilla in small bowl to blend, adding more milk by 1/4 teaspoonfuls if glaze is too thick to drizzle.

  7. Chocolate glaze:

  8. Chop chocolate and put in a small bowl; set aside.

  9. Combine remaining the heavy whipping cream, corn syrup, and 1 teaspoon vanilla extract in a small saucepan. Cook the mixture, stirring, until mixture boils. Pour over the chocolate and whisk until smooth. Let cool to room temperature then spoon over the cooled cake. If too thick, thin with a little more cream.

  10. Garnish with nuts or mini chips if desired

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