Mini Chocolate Bundtlette Cakes - Powerful Handmade site

Mini Chocolate Bundtlette Cakes

Sharing is caring!

Mini Chocolate Bundtlette Cakes

C
Mini Chocolate Bundtlette Cakes Recipe Mini Chocolate Bundtlette Cakes Recipe

This rich chocolate cake recipe translates beautifully to single-serve mini Bundts.

At a glance

Prep
Bake
Total
Yield
12 mini cakes

Nutrition information

Ingredients

  • 1/2 cup (8 tablespoons) butter, preferably at room temperature for easiest mixing
  • 1 1/2 cups sugar
  • 3/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking powder
  • 2 teaspoons espresso powder, optional, to enhance chocolate flavor
  • 2/3 cup King Arthur Triple Cocoa Blend or Dutch-process cocoa
  • 2 tablespoons Cake Enhancer, optional; for moistness
  • 3 large eggs
  • 1 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 cup milk

  • 4 ounces butter, preferably at room temperature for easiest mixing
  • 10 1/2 ounces sugar
  • 3/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking powder
  • 2 teaspoons espresso powder, optional, to enhance chocolate flavor
  • 2 ounces King Arthur Triple Cocoa Blend or Dutch-process cocoa
  • 1/2 ounce Cake Enhancer, optional; for moistness
  • 3 large eggs
  • 5 1/4 ounces King Arthur Unbleached All-Purpose Flour
  • 6 ounces milk

  • 113g butter, preferably at room temperature for easiest mixing
  • 298g sugar
  • 3/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking powder
  • 2 teaspoons espresso powder, optional, to enhance chocolate flavor
  • 57g King Arthur Triple Cocoa Blend or Dutch-process cocoa
  • 14g Cake Enhancer, optional; for moistness
  • 3 large eggs
  • 149g King Arthur Unbleached All-Purpose Flour
  • 170g milk

Instructions

  1. Preheat the oven to 350°F. Grease the six wells of a mini swirl bundtlette pan. Note: To bake this in a loaf pan, see our recipe for Chocolate Loaf Cake.
  2. In a medium-sized mixing bowl, beat together the butter, sugar, salt, vanilla, baking powder, espresso powder, cocoa, and Cake Enhancer to make a sandy, somewhat clumpy mixture. Don’t worry; the eggs will smooth things out.
  3. Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl midway through this process.
  4. Add half the flour to the bowl, beating at low speed to combine.
  5. Add all of the milk, beating at low speed to combine.
  6. Add the remaining flour, beating gently just until the batter is smooth.
  7. Pour the batter into the prepared wells, filling them ¾ full; you’ll be baking a second batch, so half the batter should remain.
  8. Bake the cakes for 20 to 24 minutes, or until a toothpick inserted into the center of one comes out clean; the top will look a tiny bit damp.
  9. Remove the cakes from the oven, wait 5 to 10 minutes, and turn them out of the pan onto a rack to cool.
  10. Grease the pan again, and bake the remaining cakes.
  11. Yield: 12 mini swirl bundtlette cakes.

Nutrition Information

  • Serving Size1 mini cake (81g)
  • Servings Per Batch12
Amount Per Serving:
  • Calories250
  • Calories from Fat90
  • Total Fat10g
  • Saturated Fat6g
  • Trans Fat0g
  • Cholesterol70mg
  • Sodium200mg
  • Total Carbohydrate38g
  • Dietary Fiber1g
  • Sugars26g
  • Protein5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Facebook Comments

Other EXCITING Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

403 Forbidden

403 Forbidden


nginx
shares