Print This Recipe
My sister bought me this mini Bundt pan for my birthday, and I have been wanting to use ever since. The gift also gave me an excuse to try yet another Dorie recipe. Fortunately, this time, I was not disappointed.
Not only does my kitchen smell amazing, these little cakes are moist and delicious. The only negative is the glaze–I couldn’t get it anywhere near the right consistency, and after tasting the cakes with it, I wish I had just dusted them all with powdered sugar. Oh well, next time.
For the Swirl
3/4 cup chopped walnuts
2 tsp unsweetened cocoa
2 tsp sugar
For the Cake
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 stick unsalted butter
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract
1/2 cup whole milk
7 ounces milk chocolate, melted and cooled
For the Glaze
2 ounces bittersweet chocolate, finely chopped
2 tsp light corn syrup
Getting Ready: Center a rack in the oven and preheat oven to 350F. Generously butter a 6-mold mini Bundt pan.
To make the swirl: Toss the nuts, cocoa and sugar together in a small bowl.
To Make the Cake: Whisk together the flour, baking powder and salt.
Working with a stand mixer, preferably fitter with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until smooth, about 3 minutes, scraping down the bowl as needed. Add the egg and beat for 1 minute more, then beat in the vanilla. Don’t be concerned if the mixture looks curdled–it will smooth out soon. Reduce the mixer speed to low and add half the flour mixture, mixing only until it is incorporated. Add the milk, and when it is blended into the batter, add the remaining flour mixture, again mixing just to incorporate. Finally, add the melted chocolate and mix to blend.
Fill each of the mini Bundt molds with a little batter, then divide the swirl ingredients evenly among the molds and top off the Bundts with the remaining batter.
Bake for 20-22 minutes, or until a thin knife inserted into the centers of the cakes come out clean. Transfer the pan to a rack and allow the cakes to rest for 5 minutes, then invert them onto the rack and let them cool to room temperature.
To make the glaze: Melt the chocolate in a heatproof bowl over a saucepan of water. Stir in the corn syrup. Using a small offset metal spatula or a table knife, spread the shiny glaze over the tops of the Bundts, then scatter the nuts, if you’re using them, over the glaze. Let glaze set at room temperature; it will take about 15 minutes.
Makes 6 mini Bundt cakes (1 cup) or 12 really tiny Bundt cakes (1/2 cup).
- My mini Bundt pan makes 12 tiny cakes rather than 6 small cakes so I only baked mine for about 17 minutes.
- I skipped the swirl part entirely.
- I omitted the nuts.