Milk Chocolate Mini Bundt Cakes Recipes

MILK CHOCOLATE BUNDT CAKE

Steps:

• In a microwave, melt candy bar with chocolate syrup; stir until smooth. Set aside to cool. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate mixture and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and cool completely. Dust with confectioners' sugar if desired.

MINI CHOCOLATE-CHERRY BUNDT CAKES

Steps:

• For the cakes: Preheat the oven to 350 degrees F.
• Chop 6 of the maraschino cherries and toss with a small amount of flour to coat in a small bowl. Set aside.
• In a large bowl, stir together the flour, sugar and salt and set aside. In another bowl, mix the buttermilk, cherry syrup, baking soda, vanilla and egg with a fork and set aside.
• Bring 1 cup water to a boil in a small pan. Meanwhile, in a medium saucepan, melt the butter over medium heat; add the cocoa and whisk to combine. Add the boiling water to the cocoa mixture and allow to bubble for a moment, then turn off the heat.
• Pour the cocoa mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Mix in the flour-coated cherries.
• Divide the batter among the cavities of a 6-cavity nonstick mini Bundt pan and bake until an inserted cake tester comes out clean, 20 to 25 minutes. Let the cakes cool in the pan briefly before removing them to a cooling rack placed over a baking sheet.
• For the chocolate ganache: Heat the cream in a small saucepan until very hot, then add the vanilla. Pour the hot cream over the chocolate in a heatproof bowl; stir completely to melt the chocolate.
• Pour the ganache over the cakes. Chop the remaining 6 cherries and sprinkle them over the top. Allow the ganache to set before serving.

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.

MILK CHOCOLATE MINI BUNDT CAKES

Steps:

• Center a rack in the oven; preheat oven to 350°; generously butter a 6-mold mini Bundt pan.
• Make the swirl: toss the nuts, cocoa, and sugar together in a bowl; set aside.
• Make the cake: in a bowl, whisk the flour, baking powder, and salt together; set aside.
• Working with a stand mixer fitted with paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until smooth, about 3 minutes (always scrape down sides of bowl as needed when mixing).
• Add in the egg; beat 1 minute; then beat in the vanilla (don't be concerned if the mixture looks curdled-it will smooth out soon).
• Decrease mixer speed to low; add in half the flour mixture, mixing only until incorporated.
• Add in the milk, and when it is blended into the batter, add the remaining flour mixture, again mixing just to incorporate.
• Add in the melted chocolate; mix to blend.
• Fill each of the mini Bundt molds with a little batter, then divide the swirl mixture evenly among the molds; top off the Bundts with the remaining batter.
• Bake 20-22 minutes or until test done (pick comes out clean).
• Transfer the pan to a rack; let rest for 5 minutes; then invert them onto the rack and let them cool to room temperature.
• Make the glaze: melt the chocolate in a heatproof bowl over a saucepan of simmering water OR in a microwave oven (my preferred method).
• Stir in the corn syrup; using a small offset metal spatula or a table knife, spread the shiny glaze over the tops of the cooled Bundts, then scatter the nuts, if using, over the glaze.
• Let the glaze set at room temperature; it will take about 15 minutes.

SUPER MOIST CHOCOLATE BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®), or use a nonstick pan.
• Combine flour, sugar, cocoa powder, pudding mix, baking soda, and salt in a bowl. Add milk, oil, and vanilla extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add eggs and beat for 2 minutes more. Add warm water and sour cream; beat until combined. Scrape down sides of the bowl. Stir in chocolate chips and pour batter into the prepared pan.
• Bake in the preheated oven until top is springy to the touch and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove and let cake cool thoroughly.