Chocolate, cardamom and coffee mini bundt cakes
Waitrose and Partners

Chocolate, cardamom and coffee mini bundt cakes

These moist mini bundt cakes are flavoured with dark chocolate and coffee and the ganache adds cardamom to rich chocolate and espresso.

4 out of 5 stars(1) Rate this recipe
Vegetarian
  • Makes6
  • CourseCake
  • Prepare20 mins
  • Cook25 mins
  • Total time45 mins
  • Pluscooling

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Ingredients

  • vegetable oil, for greasing
  • 55g dark chocolate (70% cocoa)
  • 55g unsalted butter, diced
  • 2 tbsp cocoa powder
  • 170g light brown soft sugar
  • 140ml strong hot coffee
  • 70ml whole milk
  • 1 tsp vanilla extract
  • 1 large egg
  • 2 large egg yolks
  • 140g self-raising flour
  • ¼ tsp salt
  • Waitrose Cooks’ Homebaking bronze crunch, to decorate (optional)

COFFEE AND CARDAMOM GANACHE

  • 100ml double cream
  • ½ tsp espresso instant coffee
  • ½ tsp ground cardamom (finely crushed seeds from about 6 pods)
  • 1 tsp heaped tsp light brown soft sugar
  • 60g dark chocolate (70% cocoa solids), roughly chopped

Method

  1. Preheat the oven to 180˚C, gas mark 4; lightly grease a 6-hole mini bundt tin (a spray oil works well). Put the chocolate and butter in a bowl set over a pan of simmering water and heat until melted, stirring occasionally. Take off the heat and set aside briefly.

  2. Tip the cocoa and sugar into a large bowl and pour over the coffee, stirring to dissolve. Add the milk, vanilla, egg and yolks and whisk to combine. Pour in the chocolate mixture and combine. Add the flour and salt and whisk together to mix. Pour the batter into the holes of the bundt tin and bake for 15-17 minutes or until they spring back to the touch. Cool in the tin for 5 minutes before carefully inverting onto a wire rack to cool completely.

  3. For the ganache, put the cream, coffee, cardamom and light brown sugar in a small saucepan and bring to a simmer. Pour the hot cream mixture over the chocolate, set aside for a couple of minutes, then stir to form a silky smooth ganache. While still warm, pour the ganache over the cooled cakes, allowing it to drip down the sides. Sprinkle with bronze crunch, if liked.

Nutritional

Typical values per item when made using specific products in recipe

Energy

2,132kJ/ 510kcals

Fat

28.4g

Saturated Fat

16.5g

Carbohydrates

55.6g

Sugars

36.2g

Fibre

2g

Protein

8g

Salt

0.6g

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