There are afew things I hate about baking. The fact that vegetables sprays are theabsolute best way to coat a bundt pan drives me nuts. That and using so muchaluminum foil and plastic wrap. I even went out to buy some butter-flavored(the horror I know) spray before I began making these adorable chocolatehazelnut mini bundt cakes.
Even though I use the million-dollar-gold-coated-can’t-bake-another-cake-without-buying-themmolds, or so I thought at the time, the wrong recipe and not enough spray willget you unmolded half bundts.
That said,let’s get on with this fabulous recipe that made pretty mini bundt cakes,tastes so, so, so incredibly good and unmolded like a charm. After it rained ahefty dose of spray of course.
The realrain came and went, then a few pretty cold days came and went, and finally it’stime for proper spring days. Like these last few and I hope many more beforethe heat starts creeping and climbing, making us remember yet another holidayseason where it was so hot the rest became irrelevant.
Today isNational Bundt Cake Day and the Bundt a Month group is celebrating it. Not thatI need a reason to bake a bundt cake, especially with chocolate and hazelnuts.
The coffeein the batter marries the rest of the flavors perfectly. It seems like coffeegoes with so many other ingredients, it is starting to be like a wild card. AndI love that, since I love a good brew. I was tempted to add coffee to thetitle.
I find thatmini bundts are so cute on their own, but get even better when they get the redcarpet treatment of a lot of sauce on top. The black and white comes way ofsome cream cheese frosting and chocolate sauce. Dig your fork and enjoy thesescrumptious mini bundts.
CHOCOLATE HAZELNUT BABY BUNDTS
adapted from the Kahlua Chocolate Bundt Cakes
1 cup (200g) sugar
¾ cup (175g) firmly packed brown sugar
1 1/4 cups (175g) all purpose flour
1 cup hazelnut flour
¾ cup (100g) cocoa powder
1 ¼ teaspoon baking powder
1 ¼ teaspoon baking soda
¾ teaspoon salt
2 eggs, room tº
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup drip coffee, very hot
Cream cheese frosting (see recipe)
Chocolate sauce (see recipe)
Preheat oven to 350ºF /180º
Butter and flour or spray well with cooking spray, 12mini bundt molds.
Sift together sugars, flour, hazelnut flour cocoa,baking powder, baking soda and salt. If any large pieces of hazelnuts or brownsugar don’t go through the sieve, just add them without sifting.
In a large bowl beat eggs, milk, vanilla and oil for 1minute.
Add dry ingredients to the wet, ½ cup at a time, whilebeating on low speed. Do this slowly so the batter doesn’t develop clumps.
Heat coffee until almost boiling. Add slowly to thechocolate batter. Mixture will be very thin, almost like crepe batter.
Fill molds up to ¾ of it’s full capacity. Iput the batter in a glass measuring cup so it´s easier to pour.
Bake until tester inserted in center comes out clean,about 25 minutes for mini bundt and 45 minutes for a big bundt.
Invert cake onto cooling rack. If cake resists, coolin the pan for 15 minutes before inverting.
Cover with a layer of creamcheese frosting, another layer of chocolate sauce and sprinkle with some groundhazelnuts if desiered.
Look at what the rest of the Bundt a Month group hasbaked to celebrate today: