The Devil's Mini Bundt Cakes for #BundtBakers
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
This month, I invited everyone to join me in an "Angels or Devils" theme and let it be as loosely interpreted as they preferred. A lightened up recipe for "angel", something "devilishly" delicious? Let's see what everyone chose to share!
I have been working on scaling my desert recipes to smaller quantities, and this particular batch made 3 very full mini bundt cakes which is perfect. I know they won't last long at my house and I won't be eating cake for breakfast for the next week! These little cakes are deliciously chocolatey. Watch the bake time on the smaller cakes so they don't dry out (especially if you distribute to 4 wells of your cake pan instead of 3 like I did). Add some chocolate chips if you'd like to change it up, or a lovely ganache or glaze for extra moisture and sweetness.
As is, this is a wonderful basic chocolate cake recipe, quick and easy to whip up anytime!!
See all of our "Devil and and Angel" cakes for today!Sneha’s Recipe: Black & White Pound Bundt
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Magical Ingredients: Devil's Black Forest Bundt Cake
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All That's Left Are The Crumbs: Devil's Food Cake Bundt with Chili Caramel Sauce
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Food Lust People Love: Lighter Lemon Pound Cake
The Devil's Mini Bundt Cakes
3/4 cup all-purpose flour
1/4 + 1/8 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup cocoa powder
1/4 cup water (hot)
1 teaspoon instant Espresso
1/2 cup brown sugar
2 TBS + 2 tsp cooking oil
1 large egg
1 teaspoon vanilla extract
1/4 cup sour cream
- Preheat oven to 350 degrees. Spray 3-4 wells of a mini bundt cake pan heavily with nonstick cooking or baking spray and set aside.
- In a medium bows, combine the dry ingredients: flour, baking soda, baking powder, and salt. Whisk to blend and set aside.
- In the bowl of a stand mixer, add the cocoa powder, hot water, and instant espresso. Blend, scraping down the sides, until well combined and blended. Add inthe brown sugar, and oil. Blend again. Add in the egg and combine. Lastly, add in the vanilla extract and sour cream. Whip until wet ingredients are well blended, scrape down the sides and bottom of the bowl as needed.
- Reduce speed to low and add in the dry ingredients, just until combined. Finish blending by hand with a spatula.
- Divide the cake batter between the prepared mini cake wells.
- Bake 21-25 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool in the pan for about 10-15 miutes, then invert to remove cakes from pan and complete cooling on a wire rack.
- Top with a powdered sugar glaze or chocolate ganache, if desired.
Recipe adapted from Veena Azmanov