I wasn’t in the best of moods yesterday so I decided to do some therapeutic baking. For Christmas I asked for and received a mini bundt cake pan which I finally got around to using. Chocolate + cake + cute little bundts are definitely a mood booster in opinion.
I followed the Mini Chocolate Bundt Cake recipe from Bake to the Roots, minus the ganache and decorations. The bundt cake pan I own makes 6 mini bundts. This recipe yields 18 mini cakes, but it worked out perfectly for 6. I guess my cakes aren’t mini after all.
The recipe was pretty straight forward, but instead of the 1/2 cup of melted butter, I used 1/2 cup of oil instead. As picture above, I think my cakes turned out beautifully. They easily slid out of the pan and developed a beautiful bundt shape.
These cakes had a soft, perfectly aerated crumb. They were perfectly moist inside with a slightly crisp outer shell. The flavour of the cake was quite mild, surprisingly not very sweet given the cup of sugar added. Add a drizzle of melted chocolate, and it’s the perfect indulgence. It’s sure to boost any mood.