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Cooking
Little Chocolate Bundt Cakes with Ganache
· 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 mini bundt tray.
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.
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.
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 all the ingredients are well combined.
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 pan or pans and bake. For the mini bundt cakes, I baked them for about 15 to 20 minutes; in a classic large bundt pan, baking will take roughly 50 minutes to an hour. To check whether the cake is done, insert a skewer into the centre — it should come out clean.
Let it cool
Let the finished cake cool for about 15 to 20 minutes, then turn it out of the pan and leave it to cool completely on a wire rack or plate.
Glaze
Bring the cream to a boil in a saucepan, then remove from the heat and add the chopped chocolate. Stir until it has completely melted and you have a glossy chocolate glaze. Pour it over the little bundt cakes or the large bundt cake.