Little Chocolate Bundt Cakes with Ganache
·Preheat the oven and prep the mold
Preheat the oven to 180°C. Prepare your bundt mold or molds — you can use a classic large bundt pan or a mini bundt cake tray.
Tip:
When I use a nonstick tray for six mini bundt cakes, I just spray it lightly with baking spray, which you can find at baking supply stores. There's no need to dust it with flour as well — the batter won't stick.
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 combines 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 well mixed, add the butter mixture and stir until smooth, making sure all the ingredients are fully incorporated.
The final ingredients
Finally, add the eggs and sour cream, then mix once more until you have a smooth batter.
Baking time
Pour the batter into the prepared mold or molds and bake. For the small bundt cakes, I baked them for about 15 to 20 minutes; for a classic bundt pan, the baking time will be roughly 50 minutes to an hour. To check if it's done, insert a skewer into the center — it should come out clean.
Let it cool
Once baked, let the bundt cake 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 add the chopped chocolate. Stir until completely melted and you have a glossy chocolate glaze. Pour it over the mini bundt cakes or the large bundt cake.
