Aren’t these the cutest chocolate hazelnut baby bundt cakes?
There are a few things I hate about baking. The fact that vegetables sprays are the absolute best way to coat a bundt pan drives me nuts. That and using so much aluminum foil and plastic wrap. I even went out to buy some butter-flavored (the horror I know) spray before I began making these adorable chocolate hazelnut mini bundt cakes.
Even though I use the million-dollar-gold-coated-can’t-bake-another-cake-without-buying-them molds, or so I thought at the time, the wrong recipe and not enough spray will get 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 a hefty dose of spray of course.
The real rain came and went, then a few pretty cold days came and went, and finally it’s time for proper spring days. Like these last few and I hope many more before the heat starts creeping and climbing, making us remember yet another holiday season where it was so hot the rest became irrelevant.
Today is National Bundt Cake Day and the Bundt a Month group is celebrating it. Not that I need a reason to bake a bundt cake, especially with chocolate and hazelnuts.
The coffee in the batter marries the rest of the flavors perfectly. It seems like coffee goes with so many other ingredients, it is starting to be like a wild card. And I love that, since I love a good brew. I was tempted to add coffee to the title.
I find that mini bundts are so cute on their own, but get even better when they get the red carpet treatment of a lot of sauce on top. The black and white comes way of some cream cheese frosting and chocolate sauce. Dig your fork and enjoy these scrumptious mini bundts.
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Ingredients
- 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)
Instructions
- Preheat oven to 350ºF /180º
- Butter and flour or spray well with cooking spray, 12 mini bundt molds.
- Sift together sugars, flour, hazelnut flour cocoa, baking powder, baking soda and salt. If any large pieces of hazelnuts or brown sugar don’t go through the sieve, just add them without sifting.
- 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. Add slowly to the chocolate batter. Mixture will be very thin, almost like crepe batter.
- 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.
- Cover with a layer of cream cheese frosting, another layer of chocolate sauce and sprinkle with some ground hazelnuts if desired.
adapted from the Kahlua Chocolate Bundt Cakes
Look at what the rest of the Bundt a Month group has baked to celebrate today:
Chocolate Ganache Draped Banana Bundt Cake and Earl Grey Chocolate Bundt Cake by Laura | The Spiced Life
Cinnamon Crusted SweetPotato Bundt with Honey Glaze by Kate | Food Babbles
Coconut and Rum Bundt Cake for National Bundt Cake Day by Carrie | Poet In The Pantry
Cream Cheese Swirled Chocolate Bundt Cake by Anuradha | Baker Street
Tunnel of Fudge Bundt Cake with Hazelnuts by Alice | Hip Foodie Mom
Vanilla Bundt Cake with Caramel Glaze by Lora | Cake Duchess
Wow amazing looking. I want a bundt tin now!
I have hazelnut flour in my freezer. That seems like a sign. 🙂
seems tasty, what about trying to add it to http://www.foodlve.com community, they will love it
What petite sweet temptations! My resident chocolate lover has a birthday on the horizon. He would love these! Although I don't think one serving will be enough!
Oh my do these look sinful!! Truly decadent and delicious, Paula!!
The cream cheese frosting peaking out under the chocolate sauce looks so good! The coffee in the cake sounds great too. I want one for breakfast!
So, I see we both had chocolate and hazelnuts on the brain, huh? 🙂 Great minds think alike! 🙂 LOVE your chocolate baby bundts!! I have leftover hazelnuts so will definitely have to give this one a try! 🙂
Stunning little guys…and now my tummy is rumbling 😀 They definitely have that lick-ability factor!!
These would look amazing if I wasn't sick right now. =(
Oh my, these look so good! I'm a big fan of individual desserts so this will definitely be added to the list.
Oh Baby Bundts, so sweet! I was checking out baby bundt pans at Bed, Bath and Beyond today but I was good and didn't bring home another pan..I'm getting a little low on storage space for my baking pans..but now I'm thinking, How could I have left that cute pan at the store??? They do look incredible!
I have no storage space left, yet I manage to buy more pans…
These are adorable!! I always used butter smeared and then coated the pans with flour.. until I discovered the baker's spray that does it all. I know, but it works. I'd love a forkful of this chocolaty cake!!
Swooning!!! These look AMAZING!!!!
Mmm more than one mini is my excuse for sure 🙂
And I feel your frustrations regarding spray!
Cheers
Choc Chip Uru
That's the worst when a cake half unmolds! But these – yum!
These look utterly delicious. I love using coffee in chocolate cakes – somehow it enhances the flavour without really tasting of coffee.
As for baking sprays, I totally understand. Hate them! I try to avoid them wherever possible although I've never baked bundts so might have to if I did!
With all the baking you do, I´m surprised you never baked a bundt! Go bake one now! LOL
These are such fabulous mini bundts, Paula. Decadent and gorgeous! I feel your pain about the baking sprays. I really don't get same result unless I use it. Thanks for baking with us and I wish were a little closer so I could share one with you:)xo
Yes Lora, I think about sharing cakes with you too! Maybe one day…
This look sooo yummy!!! I can´t eat them with mi thoughts. What a happy day!!!
Your mini bundts are adorable! Love chocolate and hazelnut together, and you're right that coffee goes well with chocolate (and makes for very moist cakes!). I'm with you on the baking sprays. Hate them, but they seem a necessary evil with bundt pans.
Coffee and hazelnut is one of my all time favorite combinations! These baby bundt cakes are adorable, Paula! LOVE that glaze on top!
Happy National Bundt Day! 🙂
A