Mocha Mini-Bundt Cakes

These delicious mini-cakes are the perfect weekend bake.
They are quick to mix and bake so you can be enjoying them quickly. No Bundt tin? You can bake them in a muffin tin instead, it will make 10-12, just adjust the baking time accordingly.

Ingredients:

55g dark chocolate
55g unsalted butter
140g self-raising flour
Pinch of salt
1/8 teaspoon bicarbonate of soda
140 ml strong black coffee
15g cocoa powder
170g light brown muscovado sugar
70ml buttermilk
1 egg plus two egg yolks
1 teaspoon vanilla bean extract

Ganache glaze:
170g plain chocolate
113g double cream

Recipe:

Preheat oven to 170 degrees fan. Grease a 6-cup mini Bundt tin well, taking care to cover all of the surfaces well so the cakes don’t stick. Melt the chocolate and butter in a bain marie and set aside to cool slightly. Mix the flour, salt, and baking powder and set aside. Pour the hot coffee over the sugar and cocoa powder and stir well to dissolve the cocoa and sugar. Add the egg, egg yolks, buttermilk, and vanilla bean paste to the coffee mixture and stir well to mix, then add the slightly cooled butter and chocolate. Add the flour mixture to the chocolate mixture and fold together lightly until just combined. Transfer the batter to a jug and pour into the Bundt tin, taking care not to overfill (no more than 2/3-3/4 full). Bake for approximately 18 minutes until the cakes spring back when touched. Cool for 5-10 minutes before turning out onto a wire rack to cool completely before glazing if desired.

To make the ganache, place the chocolate in a heatproof bowl, bring the cream up to simmering and pour the hot cream over the chocolate. Allow it to stand without stirring for 5 minutes then slowly stir until the chocolate is smooth. Spoon the glaze over the cake and allow to set, this may take several hours.

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