Whilst tidying my baking cupboard where I keep my stash of baking pans, I came across my beloved Bundt tins and trays. And when I mean stash, I am not exaggerating. One of my crazy obsessions is collecting baking trays, pans and vintage cutlery, along with every possible baking appliance on the planet. Both old and new, each one has a special meaning to me. So here is a little recipe to make in small bundt pans or as cupcakes if you prefer.
A Bundt cake is characterised by its distinctive ring or tube shape. Bundt pans were originally only made from cast aluminium but today there are so many different kinds, including my favourite silicone bundt moulds. Removing your cake from a silicone mould is so easy, as you can literally peel the mould off the cake instead of having to knock your cake out of the hard pans. Bundt cakes are not generally associated with any one recipe in particular, which means you can use any of your favourite cake or cup cake recipes to make these gorgeous little delights.
I served these Mini Chocolate Bundt Cakes dusted with icing sugar , a delicious cherry preserve and dollaps of whipped cream . This dark cherry compote, slightly tart yet strangely sweet, complimented the chocolate beautifully.
- 4 Tablespoons butter
- 1/2 cup water
- 1/4 cup sunflower oil (or other vegetable oil)
- 1 cup sugar
- 1 cup flour
- 1/4 heaped cup cocoa powder (or 1/4 cup + 2 Tablespoons to be exact)
- 3/4 cup bicarbonate of soda (baking soda)
- Pinch of salt
- 1 egg
- 1/4 cup buttermilk
- 1 teaspoon vanilla essence
Pre heat your oven to 175ºC (350ºF) and grease a 6 hole silicone or metal bundt pan. Make sure it is greased very well and then sprinkle with flour in order for it to come out of the pan without breaking.
Melt the butter with oil and water over low heat in a saucepan.
Sift flour, sugar, cocoa powder , baking soda and pinch of salt in a large bowl.
Add the melted butter mixture and beat at low speed until smooth.
Add the egg and mix until incorporated. Do not mix for long.
Add buttermilk and vanilla essence and beat until smooth.
Pour the batter into bundt tins, The mixture should be 3/4 way up . If there is more in the tin then they will rise too high.
Bake for 25 minutes or until a skewer comes out clean.
Allow to cool slightly before turning out onto wire rack.
Dust with icing sugar.
VARIATIONS : Serve with Cherry Preserve, or top with Chocolate Ganache