Mini bundt cakes with chocolate ganache
Mini bundt cakes with chocolate ganache recipe in the cake category
Recipe ingredients:
- 1 cup, 2 sticks, butter or margarine, at room temperature
- 1 1/4 cups granulated sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- Chocolate ganache
- Dark or white chocolate curls, for decoration, optional
- Mini chocolate chips
- Nonpareil candies
Recipe method:
- Heat oven to 350 degrees F.
- Coat 6 mini Bundt cake pans with nonstick cooking spray.
- Beat butter in large bowl until creamy.
- Gradually beat in sugar until light and fluffy, about 2 minutes.
- Add eggs, one at a time, beating well after each.
- Beat in vanilla.
- Mix flour, baking powder and salt in small bowl.
- Gradually beat flour mixture into butter mixture.
- Beat on medium speed 3 minutes or until thick and creamy.
- Divide among prepared pans.
- Bake in 350 degrees F oven 20 to 25 minutes or until wooden pick inserted in centers comes clean.
- Let cakes cool in pan on wire rack 10 minutes.
- Gently loosen edges. Remove to wire rack to cool completely.
- Drizzle with chocolate ganache.
- Decorate as desired.
- Chocolate ganache:
- Bring 1 1/2 cups heavy cream in saucepan to boiling. Remove from heat.
- Add 6 squares, 1 ounce each, bittersweet chocolate, 6 squares semisweet chocolate. Stir until smooth.
- Add 1 1/2 teaspoons vanilla extract.
- Cover. Let stand 30 minutes, until coating consistency.
- Makes enough to coat 6 cakes, 1/2 cup per cake.
- If just drizzling cakes, reduce cream to 1/2 cup and chocolate to 2 ounces each of bittersweet and semisweet chocolate, enough for 2 tablespoons per cake.
Tags: mini, bundt, cakes, chocolate, ganache, recipe, cake, recipes, cooking