Milk Chocolate Mini Bundt Cakes

 

Author Notes: Apart from being adorable—how can one-to-a-person baby Bundts be anything but?—these cakes are flavorful and easy to make. They’ve got a light, lovely mild ch (…more) —Dorie Greenspan

Serves 6

For the Swirl:

  • 3/4cup chopped walnuts or pecans
  • 2teaspoons unsweetened cocoa powder
  • 2teaspoons sugar
For the Cake and the Glaze:

  • 1cup all-purpose flour
  • 1/2teaspoon baking powder
  • 1/4teaspoon salt
  • 1stick (8 tablespoons) unsalted butter, at room temperature
  • 1/3cup sugar
  • 1cup large egg
  • 1/2teaspoon pure vanilla extract
  • 1/2cup whole milk
  • 7ounces premium-quality milk chocolate, melted and cooled
  • 2ounces bittersweet chocolate, finely chopped
  • 2teaspoons light corn syrup
  • 1tablespoon chopped toasted walnuts or pecans (optional)
  1. Getting ready: Center a rack in the oven and preheat the oven to 350° F. Generously butter a 6-mold mini Bundt pan.
  2. To make the swirl: Toss the nuts, cocoa, and sugar together in a small bowl.
  3. To make the cake: Whisk together the flour, baking powder, and salt.
  4. 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 of 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 milk chocolate and mix to blend.
  5. 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.
  6. Bake for 20 to 22 minutes, or until a thin knife inserted into the centers of the cakes come 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.
  7. To make the glaze: Melt the bittersweet 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.

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