3 from 2 votes
Mini bundt cakes
Mini Chocolate Bundt Cakes
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
This recipe is great for cupcakes too
Course: Baking
Servings: 10
Author: Shades of Cinnamon
Ingredients
  • 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 tsp bicarbonate of soda (baking soda)
  • Pinch of salt
  • 1 egg
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla essence
Instructions
  1. 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.
  2. Melt the butter with oil and water over low heat in a saucepan.
  3. Sift flour, sugar, cocoa powder , baking soda and pinch of salt in a large bowl.
  4. Add the melted butter mixture and beat at low speed until smooth.
  5. Add the egg and mix until incorporated. Do not mix for long.
  6. Add buttermilk and vanilla essence and beat until smooth.
  7. 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.
  8. Bake for 25 minutes or until a skewer comes out clean.
  9. Allow to cool slightly before turning out onto wire rack.
  10. Dust with icing sugar.
  11. VARIATIONS : Serve with Cherry Preserve, or top with Chocolate Ganache