Thanks to a friend of mine, I found out that Bed, Bath, and Beyond was having a clearance sale on some of their bakeware. One of the baking pans that I managed to score was a mini bundt pan from Wilton. It was just so cute, and the sizes were perfect for individual servings. Naturally, it didn’t take me very long to succumb to the urge to try it out.
I picked a chocolate cake recipe that was easy to scale down to smaller portions, but that wouldn’t produce too soft and moist of a product. After all, bundt cakes are usually a little more sturdy than regular cakes.
The baking time and temperature were purely experimental, but I was pleased with the results. I can’t wait to make more little bundts!
Mini Chocolate Bundt Cakes
1/4 cup unsweetened cocoa powder
2/3 cup all purpose flour
1/2 tsp baking soda
1/8 tsp baking powder
1/8 tsp salt
1/4 cup butter, softened (in a pinch, butter flavored shortening also works)
1/2 cup white sugar
1/4 tsp vanilla extract
Preheat your oven to 325 degrees. Grease and flour a 12-cup mini bundt pan.
Whisk the cocoa powder into the boiling water/coffee mixture. Set aside and allow to cool. Meanwhile, sift your dry ingredients together.
Cream your butter (or shortening) and sugar together until light and fluffy. Beat in your egg and vanilla extract.
Add your flour alternately with the cocoa/coffee mixture. Beat until smooth, but do not overmix.
Divide your batter evenly among about 10 of the cups of your pan. Bake for about 13-15 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool on a rack for 10-15 minutes before removing from pan. Allow to cool completely, then top with any glaze you’d like, if you wish. Store in an airtight container.