Milk Chocolate Mini Bundt Cakes

By ctozzi

Adapted recipe by Lucy's Corner
Original recipe by my home to yours by Dorie Greenspan

Ingredients

• FOR THE SWIRL
• 3/4 cup chopped walnuts or pecans
• 2 teaspoons unsweetened cocoa powder
• 2 teaspoons sugar
• FOR THE CAKE
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 1/3 cup sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1/2 cup whole milk （you can change to buttermilk, add 1/8 teaspoon baking soda with flour mix.)
• 7 ounces premium-quality milk chocolate, melted and cooled
• FOR THE GLAZE
• 2 ounces bittersweet chocolate
• 2 teaspoons light corn syrup
• 1 tablespoon chopped toasted walnuts or pecans (optional)
• (Note from Paula: I think Dorie left something out here. Recommend you add cream or milk to thin the glaze. I also added about 3/4 cup powdered sugar.)

Details

Adapted from keyingredient.com

Preparation

Step 1

GETTING READY: Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter a 6-mold mini Bundt pan.

TO MAKE THE SWIRL: Toss the nuts, cocoa and sugar together in a small bowl.

TO MAKE THE CAKE: Whisk together the flour, baking powder and salt.

Working with a stand mixer. preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until smooth, about 3 minutes, scraping down the bowl as needed. Add the egg and beat for 1 minute more, then beat in the vanilla. Don’t be concerned if the mixture looks curdled–it will smooth out soon. reduce the mixer speed to low and add half the flour mixture, mixing only until it is incorporated. Add the milk, and when it is blended into the batter, add the remaining flour mixture, again mixing just to incorporate. Finally, add the melted chocolate and mix to blend.

Fill each of the mini Bundt molds with a little batter, then divide the swirl ingredients evenly among the molds and top off the Bundts with the remaining batter.

Bake for 20 to 22 minutes, or until a thin knife inserted into the centers of the cakes comes out clean. Transfer the pan to a rack and allow the cakes to rest for 5 minutes, then invert them onto the rack and let them cool to room temperature.

TO MAKE THE GLAZE: Melt the chocolate in a heatproof bowl over a saucepan of water or in a microwave oven (which I think is more convenient for such a small quantity of chocolate). Stir in the corn syrup. Using a small offset metal spatula or a table knife, spread the shiny glaze over the tops of the bundts, then scatter the nuts, if you’re using them, over the glaze. Let the glaze set at room temperature; it will take about 15 minutes.