I came back froma trip last year, carrying all sorts of cake pans and utensils.
I used to travel with a lot of luggagebecause I packed a ridiculous amount of clothes and accessories. After a fewtrips, where half the suitcases came back untouched, I started packingwith a color theme. I would take clothes that all matched the same twopairs of shoes and one handbag that I had decided to take.
Now, it’s allabout my hobbies. Since my jobs evolved from things I love to do, like cookingand textiles, there’s always the excuse to buy things, as samples really.That’s what I tell myself.
I had the cutest mini bundts (is that the way to say it?) and setout to make the cutest little cakes. My first attempts failed miserably.The cakes refused to come out in one piece. Twice.
My fascinationwith bundt cakes started to diminish, so I had to do something; after all I hadcarried the pans 8500 km.And they were gold coated. Ha.
SoI bought a little book that had only Bundt cake recipes. Big, medium and small.Success at last. Many times over. With easy recipes like these I make them allthe time. There’s something about a glazed mini bundt that just appeals to meevery time. I wonder if it will ever stop? Probably not.
And if the glazeand cake have my absolute favorite coffee liqueur in it the appeal growsexponentially. So do my thighs.
By the way, thesecakes are much fudgier the next day, or the next even. They stay ridiculouslymoist for many days. Even when left uncovered.
CHOCOLATECOFFEE CAKE WITH KAHUA GLAZE
slightly adapted from Kiss My Bundt, by Christa Wilson
Youcan use any kind of liqueur here. For the glaze I like less sugar and moreliqueur, because, in this case, I want as much Kahlua flavor as I can. But youcan do a simple ganache with dark or white chocolate.
Makes12 mini bundt cakes
1 ¾ cups (350g) sugar
2 cups (300g) all purpose flour
¾ cup (100g) cocoa powder
1 ¼ teaspoonbaking powder
1 ¼ teaspoonbaking soda
¾ teaspoon salt
2 eggs, room tº
1 cup milk
½ cup vegetableoil
2 teaspoonsvanilla extract
½ cup dripcoffee, very hot
½ cup Kahlua orother coffee liqueur
1 cupconfectioners´ sugar
1 or 2 Tbs Kahluaor other coffee liqueur
Preheat oven to350ºF /180º
Butter and flouror spray well with cooking spray, 12 mini bundt molds.
Sift togethersugar, flour, cocoa, baking powder, baking soda and salt.
In a large bowlbeat eggs, milk, vanilla and oil for 1 minute.
Add dryingredients to the wet, ½ cup at a time, while beating on low speed. Do thisslowly so the batter doesn’t develop clumps.
Heat coffee untilalmost boiling. Mix with liqueur and add slowly to the chocolate batter.Mixture will be thin.
Fill molds up to¾ of it´s full capacity. I put the batter in aglass measuring cup so it’s easier to pour.
Bake until testerinserted in center comes out clean, about 25 minutes for mini bundt and 45minutes for a big bundt.
Invert cake ontocooling rack. If cake resists, cool in the pan for 15 minutes before inverting.
For the glaze:
In a small bowlmix a cup of powdered sugar with 1 Tbs or more of coffee liqueur, depending onhow runny you want your glaze to be. Pour glaze on top of cakes and let it dripto the sides.