Mini Bundt Cakes
Tender chocolate and vanilla cakes with a beautiful marbled pattern inside. Perfect treat to serve with tea or coffee.
Ingredients
- 150 g Butter
- 175 g Wheat flour
- 125 g Caster sugar
- 3 pcs Eggs
- 1 tsp Baking powder
- 2 tsp Cocoa powder
- 3 tbsp Milk
- 1 tbsp Powdered sugar
Instructions
- Preheat the oven to 180°C (or 160°C in convection mode). Melt 25 g of butter and generously brush the cavities of the mini bundt pan. Sprinkle a little flour into each hole, shake the pan so the flour distributes evenly, then remove any excess.
- Beat the remaining butter with sugar and a pinch of salt using an electric whisk until light and fluffy. Add the eggs one at a time, whisking well after each addition.
- In a separate bowl, mix the flour with baking powder. Sift this mixture into the butter and egg base and stir until you have a smooth batter. In a small cup, mix the cocoa powder with milk until smooth.
- Distribute one tablespoon of light batter into each cavity of the pan. Mix the remaining batter with the cocoa-milk mixture and distribute this chocolate part on top, filling the cavities to the brim.
- Bake the mini cakes for 15–18 minutes, until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pan for 5 minutes, then carefully turn them out onto a wire rack to cool completely.
- Dust the finished cakes with powdered sugar and serve.