Mini Chocolate Bundt Cakes

It's time to get back to dessert!  Valentine's Day is a few days away and we should have more chocolate for the occasion.  You can't go wrong with a classic so let's have chocolate cake!  I put my mini bundt cake pan to use and made a couple of mini chocolate bundt cakes to share with my Valentines (that would be my husband and our rapidly-growing 9 year old).  We love simple, straight-up chocolate cake - it never gets old, it just has to be good.

Mini Chocolate Bundt Cakes

Ingredients
For cakes:
  1. 3 tablespoons unsweetened cocoa powder
  2. 2 tablespoons unsalted butter, softened
  3. 1 1/2 ounces bittersweet chocolate, chopped very finely
  4. 1/4 teaspoon instant espresso powder or instant coffee powder
  5. 2 tablespoons boiling water
  6. 3 tablespoons sour cream, at room temperature
  7. 1/2 teaspoon vanilla extract
  8. 1/3 cup (1 2/3 ounces) all-purpose flour
  9. 1/4 teaspoon baking soda
  10. 1/4 teaspoon salt
  11. 1/3 cup packed (2 1/3 ounces) light brown sugar
  12. 1 large egg, room temperature

For ganache glaze (optional):
  1. 1 1/2 ounces bittersweet chocolate, finely chopped
  2. 1/4 teaspoon instant espresso powder
  3. 1/4 cup heavy cream
  4. 1/2 teaspoon light corn syrup
Method

  • Preheat oven to 350 degrees and set a rack in the middle position.  Coat the inside of two 1-cup bundt pans with baking spray.  [I used a mini bundt pan that makes 6 small cakes with a total 5-cup capacity.  I prepped two of the cavities.  If doubling this recipe, divide batter among 5 bundts.]
  • Place chocolate, espresso powder and cocoa into a small bowl.  Pour boiling water over top, cover, and let sit until chocolate is melted, 3-5 minutes.  Gently whisk mixture until smooth (if necessary, you could warm the mixture on half-power in the microwave for a few seconds).  Whisk in the sour cream and vanilla.  In another bowl, whisk flour, baking soda and salt together.
  • Using a hand-held mixer (or proceed by hand like I did using a wooden spoon and rubber spatula), beat brown sugar and softened butter in a medium bowl until sugar is moistened.  On medium-high speed, beat until mixture is pale and fluffy, about 3 minutes, scraping down the sides of the bowl as needed.  Add egg and beat until combined (the batter may look slightly curdled).  Reduce speed to low and add flour mixture in 2 increments, alternating with the chocolate mixture.