AuthorHeather WallaceCategorycakeDifficultyBeginner<font size="4"><b>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.</b></font>
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.
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.
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.
Fill each greased mini bundt mold with about 1/2 cup of batter (about 2/3 full).
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.
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
Directions
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.
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.
Fill each greased mini bundt mold with about 1/2 cup of batter (about 2/3 full).
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.
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.