I have been stricken with a nasty cold. This has left me bereft of creativity. But it was very important to me to post something festive today, so as a holiday gift to all my loyal followers, I am posting my recipe for Mini Chocolate Bundt Cakes with Chocolate Ganache. I would call this recipe mildly fussy because you really can’t just throw everything in the mixer, blast it and be done. You must follow the directions as they are written if you want the best possible end result.
Here are some comments about these beauties from people who merely viewed the picture:
“I want one.”
“Triple and double like!”
“me like ganache…me love chocolate! just looking at them makes me need to go to the gym!”
Without further ado….
Mini Chocolate Bundt Cakes with Chocolate Ganache
1 1/4 cup sifted flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter (1 stick) at room temperature
1 cup sugar
2 eggs, room temperature
2 tsp vanilla
1 cup milk, room temperature
generous 1/2 cup of unsweetened cocoa powder (in other words, don’t measure it carefully and smooth off the cup with a knife. Scoop and leave the mound of extra cocoa powder on the top)
1/2 cup heavy cream
1 cup semisweet chocolate chips
Sift together flour, salt and baking soda and set aside.
Beat the butter on medium until fluffy. Turn off the mixer (which you will want to use unless your some sort of super hero who can fluff up butter without the aid of an appliance) and add the sugar and mix on medium until it’s thoroughly incorporated.
Add the eggs one at a time and mix slowly.
Combine the vanilla with the milk (this is going to smell amazing so just be careful you don’t fall over in some sort of stupor).
With your mixer of choice on low, add one third of the flour, then one third of the milk unti they are both in the batter. Don’t go mad and think you need to put your mixer on ludicrous speed. Keep it on low and be gentle. When the batter is smooth, add the cocoa powder. We’re still being gentle.
Prepare your pan by spraying it with cooking spray. If you’re using the mini bundt pan, make sure you get the stem in the middle, too. Fill the cups two-thirds full and bake at 325 for 30 minutes. They will be done when a toothpick inserted in the center of a cake comes out clean.
Remove from the oven and after letting them cool in the pan for a few minutes, remove from the pan and cool on a wire rack.
Put the cream and chocolate chips in the top of a double boiler and heat through until smooth. If you don’t have a double boiler, place a heat-proof bowl over a saucepan of boiling water.
Stir, stir, stir, stir, stir while heating. When it is smooth and glistens like a piece of deep brown satin, remove it from the heat. Allow to cool for a couple minutes. Then, take a cake and carefully dip it in the ganache, twisting it as you lift it out. Place the dipped cake on waxed paper for the ganache to set a bit. Dip the rest of the cakes. If you’re lucky, you may have enough ganache for a second dipping or you may just want to start looking around the kitchen for other things to dip; fruit, bread, pretzels, your kid. It is not unusual for the dipper to become a little crazed. It is also not unusual to attract an audience.
one single layer cake
one bundt cake
I hope you don’t need me to tell you not to attempt to dip the full-sized cakes. Slowly pour the ganache over them, smoothing with a rubber spatula as you go.
I have also sliced the single layer cake horizontally and filled it with raspberry preserves.