At a glance
You'll be blending butter, cocoa, and coffee into a smooth chocolate base, then combining it with dry ingredients before adding eggs and sour cream for a rich batter. These individual or single bundt cakes bake quickly (15–20 minutes for minis), and the final step is topping them with a silky chocolate ganache that really makes them shine.
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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 mini bundt tray.
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Tip:
When I use a non-stick tray for six mini bundt cakes, I simply spray it with baking spray oil, which you can find at cake decorating suppliers. There's no need to dust it with flour as well — the batter won't stick.
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The liquid mixture
Put the butter, cocoa and a mug 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.
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