As someone whose baked goods aren’t necessarily the most attractive on the block (see this picture of one of my first brown lumps), I love Bundt pans. They turn out cakes that are beautiful from the get-go, little sculpted masterpieces of flour and sugar. Drizzle a little icing on them and you’re good to go. There are no fallen domes, no lopsided stacks of 9-inch rounds, no icing slathered on in a weird back-and-forth knife pattern.
The only problem with Bundt cakes is their size. A 9- or 12-cup pan is just too big for my usual roster of parental taste-testers, and I’m no social butterfly who cooks for big groups every Friday night. That’s where miniature Bundt pans come in. I picked up four tiny tins at a yard sale a year or two ago, and I get them out whenever there’s a special occasion that calls for something fancy.
Chocolate Bundt cakes with chocolate ganache are my absolute favorite. I love the way the shiny frosting hugs the cakes’ ridges and curves, and their diminutive size is just. so. cute. They’re a bit like cupcakes, and in that regard they remind me of this meme from The Office that’s been floating around the Internet for a few years:
Where does it end? With mini Bundt cakes, of course! I halved the recipe for a traditional chocolate cake and had more than enough batter to fill my yard sale finds. (I’ve given you the entire recipe, however.) Then I delivered the results – no ugly baked goods here – to a friend for her birthday. Special cakes for a special person on a special day!
For the Cake
3/4 unsweetened cocoa powder
6 ounces bittersweet chocolate
1 tsp. instant espresso powder
3/4 cup boiling water
1 cup sour cream
1 3/4 cup flour
1 tsp. baking soda
1 tsp. salt
3/4 cup butter, softened
2 cups packed brown sugar
1 Tbs. vanilla extract
5 large eggs
For the Ganache
2/3 cup heavy cream
1 Tbs. corn syrup
1 Tbs. butter
For the Cake!
Preheat the oven to 350.
Whisk together flour, baking soda and salt in a medium bowl.
In a small bowl, combine cocoa powder, chopped chocolate, and espresso powder. Pour boiling water over the mixture and stir until melted. Let cool until it reaches room temperature.
In a large bowl, beat together butter and sugar until light and fluffy. Beat in sour cream, vanilla, and chocolate mixture.
Add eggs one at a time, mixing thoroughly after each addition.
Slowly beat in the flour mixture, mixing until just incorporated.
Pour into a well-greased 12-cup Bundt pan.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
For the Ganache
In a small bowl, combine the chopped chocolate with the corn syrup and butter. In a small saucepan, bring the cream to a boil, then pour over the chocolate mixture. Stir until melted.
Let ganache cool until thick but pourable, about five minutes.
Pour the ganache over the cooled cake and allow to sit until glaze is set, approximately 30 minutes, before serving.
Cake recipe from My Imperfect Kitchen . Ganache recipe from Food & Wine