I put one of these in each of my “favorite things” gift bags at the blogger party I mentioned yesterday. And honestly? They really might be by my favorite cake I’ve made so far. Granted, whatever cake I’m eating right now is usually my favorite, but still. These are lighter than I thought they’d be, but they’re still rich and moist, have great flavor, and are super cute. I’m not a big fan of cupcakes, but tiny bundts? Yes please.
Mexican Chocolate Mini-Bundt Cakes
cake and glaze recipes adapted slightly from Sweetapolita
Just a note: I halved this recipe because I only wanted a couple little cakes. Making the full amount would have given me 8 mini bundts. If you want to make cupcakes (because you prefer them or don’t have mini bundt pans), I’m guessing you’ll get about 2 dozen (using the full recipe), and should only bake them for 12-15 minutes or so. The original recipe is for a full-sized bundt cake. If you go that route, bake it for 40-45 minutes, but beware the dreaded giant poop donut. (I’m scarred for life. Really, I may never make a full-sized bundt cake again.)
1 cup (2 sticks) unsalted butter
1/2 cup cocoa powder
3/4 cup water
2 cups sugar
1 cup sour cream
1 tablespoon Mexican vanilla
2 large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Preheat oven to 350. Butter and flour (I used cocoa powder) mini bundt pans.
Melt butter (either on the stove or, if you’re lazy like me, in the microwave); add cocoa and water and whisk until smooth. Add sugar, sour cream, vanilla, and eggs, and whisk until smooth.
In a medium bowl, combine the dry ingredients. Add all at once to the cocoa mixture and whisk until well-blended.
Pour batter into prepared pans. Bake for 24 minutes, or until cakes feel firm to the touch and have slightly pulled away from the sides of their pans. Cool in pans on a rack for 10 minutes. Carefully invert onto a plate, loosening gently with a knife if necessary.
Dark Chocolate Cinnamon Glaze
4 oz bittersweet chocolate
1/3 cup unsalted butter, softened and cut into 1/2″ pieces
1-1/2 teaspoons light corn syrup
1/2 teaspoon ground cinnamon
Place
the chocolate, butter, corn syrup and cinnamon in a medium heatproof
bowl over a pot of simmering water. Stir the mixture using a rubber
spatula until melted and smooth. Drizzle glaze over the top of each cake.
Try not to eat a whole tiny cake right then and there. I dare you.
Hi there. The current Food on Friday on Carole's Chatter is collecting links to posts about Mexican dishes and flavours. I do hope you link this one in. This is the link . Please do pop back to check out some of the other links – there are a lot of good ones already. Have a great week.
Thanks again for the invite, Carole. Looks like it was a successful link party with lots of delicious recipes being shared!
Jen, thank you for linking this in to Food on Friday. We have got a super collection of Mexican dishes. I hope you have stopped by some of the other links to check them out!
Ps I have just signed up to follow your blog. A follow back to Carole's Chatter would be wonderful – or have you already followed? Cheers
Ps If you would like email reminders of future Food on Fridays, just pop by and comment and include your email – I won't publish it – and the reminder will be by bcc so it will remain private