Mini Chocolate Bundt Cakes - KAF

By norsegal8

Ingredients

• 1/2 cup (8 tablespoons) butter, preferably at room temperature for easiest mixing
• 1 1/2 cups sugar
• 3/4 teaspoon salt
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking powder
• 2 teaspoons espresso powder, optional, to enhance chocolate flavor
• 2/3 cup King Arthur Triple Cocoa Blend or Dutch-process cocoa
• 2 tablespoons Cake Enhancer, optional; for moistness
• 3 large eggs
• 1 1/4 cups King Arthur Unbleached All-Purpose Flour
• 3/4 cup milk

Details

Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

Preheat the oven to 350°F. Grease the six wells of a mini swirl bundtlette pan. Note: To bake this in a loaf pan, see our recipe for Chocolate Loaf Cake.
In a medium-sized mixing bowl, beat together the butter, sugar, salt, vanilla, baking powder, espresso powder, cocoa, and Cake Enhancer to make a sandy, somewhat clumpy mixture. Don't worry; the eggs will smooth things out.
Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl midway through this process.
Add half the flour to the bowl, beating at low speed to combine.
Add all of the milk, beating at low speed to combine.
Add the remaining flour, beating gently just until the batter is smooth.
Pour the batter into the prepared wells, filling them ¾ full; you'll be baking a second batch, so half the batter should remain.
Bake the cakes for 20 to 24 minutes, or until a toothpick inserted into the center of one comes out clean; the top will look a tiny bit damp.
Remove the cakes from the oven, wait 5 to 10 minutes, and turn them out of the pan onto a rack to cool.
Grease the pan again, and bake the remaining cakes.
Yield: 12 mini swirl bundtlette cakes.