mini dOuble chOcOlate bundt cakes with ganache glaze

AuthorHeather WallaceCategoryDifficultyBeginner

Say goodbye to all the crumbly, dried out cakes you've had in the past and devour this delightful mini double chocolate bundt cake with ganache glaze.

Every chocolate cake I've had thus far in my life has taken a back seat!  You will never want another chocolate cake after eating this. The batter is infused with bittersweet chocolate, coffee, and buttermilk which make for a moist, airy, and fluffy bite of heaven....then as if that's not enough- an almost fudge-like ganache is drizzled over top.

I adore these little mini bundt cakes, they make for the perfect portion. 

A few tips for using bundt pans:

- To ensure that your cake doesn't stick in all the little decorative crevices of your pan first spray generously with a cooking spray. No need to flour the pan...

- Fill your bundt pan molds only 2/3 full so that the batter doesn't overflow while cooking and ruin your pretty little cakes. 

- Allow 10 minutes after cooking for the cakes to cool in the pan before removing to a wire rack to cool completely.

Yields1 Serving

 5 oz Bittersweet chocolate, chopped
 ¾ cup Canola oil
 1 cup Sugar
 1 Large egg
 2 cups All-purpose flour
 ½ cup Cocoa powder
 1 tbsp Baking soda
 ¾ tsp Salt
 1 cup Strong-brewed coffee
 1 cup Buttermilk
  cup Heavy cream
 ½ tbsp Corn syrup
 ½ tbsp Unsalted butter
 Cooking spray

Making the Batter . . .
1

Preheat oven to 325° 

Spray bundt pan with cooking spray.

In a small saucepan add 1″ of water and bring to a gentle simmer. Place a heat-safe bowl on top of the pot making sure the bottom of the bowl doesn’t touch the water. Add 2 ounces of chopped bittersweet chocolate to the bowl and stir occasionally until melted. Remove from heat and let cool slightly.

Whisk in 3/4 cup of canola oil and 1 cup of sugar until smooth and then add 1 large egg.

2

In a separate bowl sift together 2 cups of all-purpose flour, 1/2 cup of cocoa powder, 1 tablespoon of baking soda, and 3/4 teaspoon of salt.

Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of brewed coffee and 1/2 cup of buttermilk; whisk until smooth. Add remaining dry ingredients, another 1/2 cup of buttermilk, and 1/2 cup of coffee and continue whisking until smooth.

Bake . . .
3

Fill each greased mini bundt mold with about 1/2 cup of batter (about 2/3 full).

4

Bake in the lower third of the oven (move your oven rack down) for about 25-29 minutes, or until a toothpick inserted in the center of the cake comes out with only a few moist crumbs.

Let the cakes cool 10 minutes before removing from pan.

Wipe out crumbs from pan and re-grease with cooking spray before adding more batter for your next batch and repeat baking and cooling steps.

Let cakes cool completely.

For the Glaze . . .
5

In a small heat-proof bowl combine the remaining 3 ounces of chopped bittersweet chocolate with 1/2 tablespoon of butter and 1/2 tablespoon of corn syrup; set aside.

In a small saucepan bring heavy cream to a boil. Pour hot cream over chocolate and let stand until melted, about 5 minutes. Whisk until smooth and let cool until thick but still pourable, about 2-3 minutes.

Pour ganache over cake and let rest about 30 minutes until glaze is set.

Ingredients

 5 oz Bittersweet chocolate, chopped
 ¾ cup Canola oil
 1 cup Sugar
 1 Large egg
 2 cups All-purpose flour
 ½ cup Cocoa powder
 1 tbsp Baking soda
 ¾ tsp Salt
 1 cup Strong-brewed coffee
 1 cup Buttermilk
  cup Heavy cream
 ½ tbsp Corn syrup
 ½ tbsp Unsalted butter
 Cooking spray

Directions

Making the Batter . . .
1

Preheat oven to 325° 

Spray bundt pan with cooking spray.

In a small saucepan add 1″ of water and bring to a gentle simmer. Place a heat-safe bowl on top of the pot making sure the bottom of the bowl doesn’t touch the water. Add 2 ounces of chopped bittersweet chocolate to the bowl and stir occasionally until melted. Remove from heat and let cool slightly.

Whisk in 3/4 cup of canola oil and 1 cup of sugar until smooth and then add 1 large egg.

2

In a separate bowl sift together 2 cups of all-purpose flour, 1/2 cup of cocoa powder, 1 tablespoon of baking soda, and 3/4 teaspoon of salt.

Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of brewed coffee and 1/2 cup of buttermilk; whisk until smooth. Add remaining dry ingredients, another 1/2 cup of buttermilk, and 1/2 cup of coffee and continue whisking until smooth.

Bake . . .
3

Fill each greased mini bundt mold with about 1/2 cup of batter (about 2/3 full).

4

Bake in the lower third of the oven (move your oven rack down) for about 25-29 minutes, or until a toothpick inserted in the center of the cake comes out with only a few moist crumbs.

Let the cakes cool 10 minutes before removing from pan.

Wipe out crumbs from pan and re-grease with cooking spray before adding more batter for your next batch and repeat baking and cooling steps.

Let cakes cool completely.

For the Glaze . . .
5

In a small heat-proof bowl combine the remaining 3 ounces of chopped bittersweet chocolate with 1/2 tablespoon of butter and 1/2 tablespoon of corn syrup; set aside.

In a small saucepan bring heavy cream to a boil. Pour hot cream over chocolate and let stand until melted, about 5 minutes. Whisk until smooth and let cool until thick but still pourable, about 2-3 minutes.

Pour ganache over cake and let rest about 30 minutes until glaze is set.

mini dOuble chOcOlate bundt cakes with ganache glaze
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1 Comment

  1. Pingback: dOuble chOcOlate bundt cake with ganache glaze – Sugar Booger Sweets

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