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Cooking
Little Chocolate Bundt Cakes with Glaze
· 6 servings
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.
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.
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.
The dry mixture
In a large mixing bowl, combine the flour, sugar and baking soda. Once thoroughly mixed, add the butter mixture and stir until smooth, making sure everything is fully combined.
The final ingredients
Finally, add the eggs and sour cream and mix once more until you have a smooth batter.
Baking time
Pour the batter into your prepared pan or pans and bake. For the small bundt cakes, I baked them for about 15 to 20 minutes; for a classic large bundt pan, the baking time will be about 50 minutes to an hour. To check if it's done, simply insert a skewer into the centre - it should come out clean.
Let it cool
Leave the finished cake to cool for about 15 to 20 minutes, then turn it out and let it cool completely on a wire rack or plate.
The glaze
In a saucepan, bring the cream to a boil, then remove from the heat and stir in the chopped chocolate. Keep stirring until it's completely melted and you have a glossy chocolate glaze. Pour it over the little bundt cakes or the large one.