Coffee and Cocoa Mini Bundt Cake

It’s official: I love bundt cakes and I plan to make plenty more. This week, I’ve been in the mood for something pretty chocolatey – which is pretty bad after the amount I consumed during Christmas! But, I am weak-minded and so gave into my gut. And out of that weak-willedness came these coffee and cocoa bundt cakes.

 

You may have noticed this recipe from last week on perfecting chocolate ganache – well these bakes put them to good use – the ganache uses coffee to pump up the bitterness, but you could pimp it how you like. All I will say is that it’s freaking good as it is!

They’ll be more bundt cake recipes in the future, but for now let me know what you think to these!

 

 

 

Ingredients

Yields: 12

CAKE
170g butter, softened and unsalted
300g soft brown sugar
3 eggs
280g plain flour
3 tsp baking powder
1 tsp salt
300g natural yoghurt
15ml espresso coffee
1 tbsp cocoa powder

CHOCOLATE GANACHE
110g 85% chocolate
120ml double cream
2 tsp espresso powder
coffee beans

CAKE
Preheat the oven to 180 degrees. Sieve the flour, cocoa powder, baking powder and salt into a bowl. Set aside.

Beat the butter and sugar together in a stand mixer until pale and fluffy – approx. 5 minutes. Add an egg at a time, beating inbetween each additional until incorporated. Worry not if the mixture looks like it’s about the curdle – just add a tablespoon of the flour.

Once all the eggs are mixed in add a third of the flour and fold in until fully combined. Pour the coffee into the yoghurt, stir and add half. Repeat the process with the flour and the remaining half of the yoghurt and the final third flour. You should be left with a smooth, glossy batter.

 

 

Butter the bundt tins and coat liberally with flour, tipping the excess out so you’releft with a thin layer of floured mould. Decant the batter into each mould, approx. 2/3rd full. Bake on the middle shelf for 25 minutes.

 

 


GANACHE
Pour the cream, vanilla bean paste and espresso powder into a microwave safe jug or bowl and heat for about 1 minute. Break the chocolate into small squares and put into a heatproof bowl. Pour the hot cream over the chocolate and leave for a few minutes to allow the chocolate to soften. Then, begin the stir, combining the cream and chocolate –  it’ll start to come together. Don’t whip as you don’t want to overwork it. You’re looking for a glossy, shiny mixture.

ASSEBLEY
Once the cakes are cooled, spoon the ganache over the each one, encouraging it down the sides of the cakes. Top with a coffee bean. Enjoy with a strong coffee.

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