I came back from a trip last year, carrying all sorts of cake pans and utensils.
Now, it’s all about my hobbies. Since my jobs evolved from things I love to do, like cooking and 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 set out to make the cutest little cakes. My first attempts failed miserably. The cakes refused to come out in one piece. Twice.
CHOCOLATE COFFEE CAKE WITH KAHUA GLAZE
Yield 12 mini cakes
You can use any kind of liqueur here. For the glaze I like less sugar and more liqueur, because, in this case, I want as much Kahlua flavor as I can. But youcan do a simple ganache with dark or white chocolate.
For the cake:
- Preheat oven to 350ºF /180ºC.
- Butter and flour or spray well with cooking spray, 12 mini bundt molds.
- Sift together sugar, flour, cocoa, baking powder, baking soda and salt.
- In a large bowl beat eggs, milk, vanilla and oil for 1 minute.
- Add dry ingredients to the wet, ½ cup at a time, while beating on low speed. Do this slowly so the batter doesn't develop clumps.
- Heat coffee until almost boiling.
- Mix with liqueur and add slowly to the chocolate batter. Mixture will be thin.
- Fill molds up to ¾ of it's full capacity. I put 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, cool in the pan for 15 minutes before inverting.
For the glaze:
- In a small bowl mix a cup of powdered sugar with 1 Tbs or more of coffee liqueur, depending on how runny you want your glaze to be.
- Pour glaze on top of cakes and let it drip to the sides.