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