Chocolate Stout Mini Bundt Cakes Recipes

CHOCOLATE-STOUT MINI BUNDT CAKES

Steps:

• Heat oven to 350°F. Grease 3 (12-cup) mini fluted tube cake pans with shortening.
• In bowl of electric mixer fitted with paddle, mix granulated sugar, flour, cocoa, baking soda, baking powder and salt on low speed.
• In medium bowl, beat egg, buttermilk, oil and vanilla with whisk until well blended. Slowly beat buttermilk mixture into dry ingredients just until incorporated. Gradually beat in beer and hot coffee until thoroughly incorporated. Pour batter evenly into fluted muffin cups, filling each about half to two-thirds full. (If you only have 1 pan, refrigerate batter during first baking; repeat twice with remaining batter to make 30 cakes.)
• Bake 12 to 14 minutes or until toothpick inserted in center of each cake comes out clean. Cool in pan 10 minutes. Place cooling rack upside down over muffin cups; tap pan against work surface to make sure cakes have loosened. Remove pan; cool cakes at least 15 minutes.
• In large bowl, beat cream cheese and milk with electric mixer on medium speed until smooth. Gradually add powdered sugar, beating until smooth. Pour glaze over cooled cakes, allowing some to flow over sides.

CHOCOLATE STOUT BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 12-cup bundt pan with cooking spray and dust with cocoa powder, tapping out the excess.
• In a medium bowl, whisk together the flour, baking soda and salt. Reserve for later use.
• In a small saucepan, combine the butter and beer. Cook over medium heat until the butter melts. Remove from the heat and add 8 ounces of the chocolate, whisking until the chocolate completely melts and the mixture is smooth.
• Using an electric mixer set to medium-high speed, beat the egg, brown sugar and granulated sugar until fluffy. Beat in the chocolate-stout mixture and sour cream. Reduce the speed to low and gradually add the flour mixture until just combined, making sure not to over mix.
• Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 50 minutes.
• Cool the cake for 30 minutes in the pan and then invert onto a serving plate.
• In a small saucepan, bring the whipping cream and Mexican crema to a boil. Once boiling, remove from the heat and add the remaining 4 ounces chocolate. Whisk until smooth. Drizzle over the inverted bundt cake. Using a fine mesh sieve, sprinkle some powdered sugar over the top. Arrange fresh mint leave around the cake and serve.

GHIRARDELLI CHOCOLATE CHIP MINI BUNDT CAKES

Steps:

• Preheat oven to 350 degrees F. Coat six 1-cup mini fluted tube cake molds with nonstick cooking spray for baking.
• In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
• In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until fluffy. Beat in eggs, one at a time. Beat in vanilla. Beat in flour mixture alternately with sour cream, beating on low after each addition just until moistened. Fold in 1 cup chocolate chips. Divide into prepared molds.
• Bake for 20 minutes or until a wooden pick inserted near the centers comes out clean. Remove and cool in a pan on a wire rack for 5 minutes. Remove from molds. Cool completely.
• In a small saucepan over low heat, melt the remaining baking chips with 3 tablespoons butter until smooth and glossy. Cool slightly and spoon over cooled cakes. Sprinkle with mini baking chips.
• Top cakes with your favorite Ghirardelli Bunnies or Eggs.