Recipe for a mini Chocolate Bundt Cake, topped with a creamy chocolate ganache
1¼ cups plus 1 Tbsp. strong coffee
¾ cup cocoa powder
2 whole eggs
1 egg yolk
2¼ cups sugar
1¼ teaspoons salt
2 ½ teaspoons bicarbonate of soda
1¼ cups plus 1 Tbsp. buttermilk
1 cup plus 2 Tbsp. vegetable oil
1 ½ tsp. vanilla essence
2 ½ cups, plus 2 Tbsp. cake flour, sifted
For the Chocolate Ganache:
1 cup fresh cream
250 g dark chocolate
Whisk the cocoa powder into the strong coffee until well mixed. Allow to cool.
Whisk together the eggs and egg yolk, sugar, salt, and bicarbonate of soda on low speed for 1 minute. Add the buttermilk, oil and vanilla and mix on for 1 minute.
Add the flour and mix on medium speed for 2 minutes.
Add the cooled cocoa mixture and mix on medium speed for 3 minutes.
The batter will be very loose. Pour into a bundt pan which has been sprayed with non-stick spray and bake in a oven preheated to 180 °C for 1 hour or until a cake tester inserted in the cake comes out clean.
Let the cake cool completely in the pan and then turn out onto a cooling rack. While the cake is cooling prepare the chocolate ganache.
Place the cream into a small saucepan and bring to the boil. Break the chocolate into pieces and place them in a heat resistant bowl.
Pour the hot cream over the chocolate. Do not stir but leave to stand for 2 minutes. Whisk the chocolate and the cream together until well blended.
Let the ganache stand at room temperature and whisk it every 10 minutes or so until it thickens. Once the ganache is thick enough to hold its shape but yet is still workable, use the back of a spoon to glaze the top of the cake with the ganache.
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Recipe courtesy of Pomegranate Days– a blog by Sam Taylor