Mini Bundt Cakes
Rich chocolate is swirled into these vanilla bundt cakes, which are topped with chocolate ganache and a vanilla glaze.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups flour
- 1/4 cup cornstarch
- 2 1/2 tsps baking powder
- 1/2 tsp baking soda
- 3/4 cup sour cream (at room temperature)
- 1/4 cup whole milk (at room temperature)
- 1 cup salted butter (at room temperature)
- 1 1/2 cups granulated sugar
- 2 large eggs (at room temperature)
- 1 large egg yolk (at room temperature)
- 2 tsp bourbon
- vanilla bean
- 1/4 cup unsweetened cocoa powder
- 2 tbsp milk
- 3/4 cup semi sweet chocolate
- 3 tablespoon cream
- 1 cup confectioners sugar
- 2 tbsp milk
Instructions
- 1
For the Cake:
- 2
Preheat oven to 325°F degrees and position rack in the center. Butter and flour a mini Bundt pan.
- 3
Pour bourbon into a small bowl. Scrape seeds from vanilla bean into bourbon; stir to blend well (reserve scraped vanilla bean for another use like infusing sugar).
- 4
Whisk flour, cornstarch, baking powder, baking soda and salt in medium bowl to blend.
- 5
Using an electric mixer, beat butter, sour cream and sugar in large bowl until light and fluffy.
- 6
Add eggs and egg yolk to the butter mixture one at a time, beating until well blended after each addition. Beat in bourbon-vanilla mixture.
- 7
Add dry mixture in 2 additions alternating with milk in 1 addition, beating just until blended after each addition.
- 8
Split batter in half.
- 9
Add cocoa powder and milk to second batter and mix until incorporated.
- 10
Add the first layer of vanilla batter to mini bundt pan; Add a layer of cocoa batter. Add the last layer of vanilla. Mix together to create a marbled look.
- 11
Bake mini bundts for 20-25 minutes until tester inserted near center comes out clean.
- 12
Cool in pan on rack 10 minutes. Invert bundts onto rack and cool completely.
- 13
For the Chocolate Glaze:
- 14
Melt over low heat, stir in cream. Mix together.
- 15
Transfer to a piping bag.
- 16
For the Glaze:
- 17
Mix together confectioners sugar and milk.
- 18
For the Assembly:
- 19
Drizzle both glazes onto cooled mini bundts.