At a glance
We start by making a simple chocolate batter: butter is melted together with cocoa and coffee, combined with the dry ingredients, and finally the eggs and sour cream are stirred in. The batter can be baked either in small moulds or as one large bundt cake, with baking times adjusted accordingly. Once cooled, it's finished with a glossy chocolate glaze that gives the dessert an extra special touch.
1/8
Preheat the oven and prepare the pan
Preheat the oven to 180°C. Prepare your bundt pan or pans - you can use a classic large bundt pan or a tray of mini bundt moulds.
2/8
Tip:
When I use a non-stick pan for six mini bundt cakes, I simply spray it with a cake-release spray, available from baking supply shops. There's no need to dust it with flour afterwards - the batter won't stick.
3/8
The liquid mixture
Put the butter, cocoa and a cup of coffee into a small saucepan and heat over medium heat. Keep stirring until the butter has melted and everything comes together into a smooth mixture. Remove from the heat and set aside.
For this step
0/3
How it went
Nobody has tried this recipe yet
Be the first to say how it went.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
