Sunday, October 24, 2010

Milk Chocolate Mini Bundt Cakes



I often get those days where I feel like I should be doing something- then I find I have no motivation to do anything.

Somehow, someway on a day like that I managed to get these beautiful babies done. Cracked open a cookbook- looked up chocolate (cause when this girl is in a funk- that's what's needed) and found that I had everything to complete this recipe. Praise be to the chocolate gods.


Milk Chocolate Mini Bundt Cakes
printable
(adapted from Baking: From My Home to Yours- Dorie Greenspan).

Ingredients:
For the Swirl:
3/4 cup chopped pecans
2 teaspoons unsweetened cocoa powder
2 teaspoons sugar
For the Cake:
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter @ room temp
1/3 cup sugar
1 egg
1/2 teaspoon vanilla
1/2 cup whole milk
7 oz milk chocolate melted and cooled (good stuff)

For the Glaze:
2 oz bittersweet chocolate, finely chopped
2 teaspoons light corn syrup
2 Tablespoons butter
1 Tablespoon toasted pecans chopped (optional)

Directions:
Oven to 350. Butter generously (as everything to do with butter should always be generous) a 6 cup mini bundt pan.

For the Swirl:
Toss the nuts, cocoa, and sugar together in a small bowl. Set aside

For the Cake:
Whisk the flour, baking powder and salt. Set aside.
In your stand mixer beat butter and sugar together on medium speed until smooth, about 3 minutes. Scrape down the bowl and add the egg and beat for one minute more. Add the vanilla. It’ll look a bit curdled. Don’t stress. Reduce the mixer to low and add in 1/2 the flour mix, mix just until it’s incorporated. Add the milk and when it’s blended into the batter, add the rest of the flour. Mix again just until it’s incorporated. Then add the chocolate and mix to blend.
Fill each of the mini bundt molds with a little bit of batter- then sprinkle the swirl evenly between the 6 molds. Top off the molds with the rest of the batter.
Bake for 20-22 minutes or until a thin knife inserted into the middle comes out clean. Let rest for 5 minutes in the pan, then flip onto a cooling rack. Let stand to room temperature.

For the Glaze:
Melt chocolate chips, corn syrup and butter in a microwave safe bowl. Pour/drizzle over top. If you’re feeling a bit nutty (I usually am) add the toasted (toast please!) pecans and marvel at the gorgeousness of these pretty little desserts.

3 comments:

marla {Family Fresh Cooking} said...

Oh, yes - you must praise the chocolate gods for these. Perfect mini chocolate cakes.

briarrose said...

Love the mini's. They look delicious.

Rebecca said...

These were seriously too good! I HAD to get them out of the house!!

Post a Comment