Another rift on the chocolate cake, because who doesn’t love chocolate, is the baby bundt. The ‘uptown’ version of a cupcake, with a lot less work; i.e. no paper liners! For some these are bite sized, for others these are the perfect petite dessert that can be dressed up or down depending on who you are making them for.
One little cheat I did on this recipe was use some wrapped Ghiradelli Chocolate Squares: http://www.ghirardelli.com/shop-1.html?gclid=CjwKEAjwxMetBRDJx6Sz2p7DsQ0SJADJHAqNbC9mBnHT7sAjSDoaFg4gLBw_Fr1jaDT29mGKK08d-xoCxyjw_wcB&gclsrc=aw.ds, and melted them as a quick topping while the oven was still warm. What a luxurious way to have my cake and my dark chocolate too!
I hope you enjoy!
Preheat Oven to 350 Degrees
2 C. All Purpose Flour
2/3 C. Unsweetened Cocoa Powder
1 1/4 tsp. Baking Soda
1/4 tsp. Baking Powder
3 eggs (at room temperature) (or egg whites)
1 2/3 C. Granulated Sugar (I use only brown sugar)
1 tsp. Vanilla
1 C. Mayonnaise
1 1/3 C. Water (or cold brewed coffee)
1 tsp. instant coffee (If brewed coffee is not available.)
1 bag Ghiradelli Chocolate Squares (I used dark “Twilight” chocolate)
Preheat oven to 350°. Using non-stick baking spray with flour, prepare one 9-inch bundt cake pan and set aside. In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.
In large bowl, combine the sugar (Or in my case brown sugar), vanilla, mayonnaise and water. (Please see Tip #3 below.)
Tip #1: I’ve also made this recipe with canola oil based and olive oil based mayonnaise with no noticeable differences.
Tip #2: This recipe also works great with coconut oil instead of the mayonnaise.
Tip #3: Add 1 cup of cold brewed coffee as part of your water. If you don’t have brewed coffee available you can also use 1 tsp. instant coffee crystals or espresso powder.
Using an electric mixer, beat in mayonnaise at low speed until blended. Alternately beat in flour mixture in thirds until the flour is almost completely gone. Add the eggs one at a time, blending thoroughly with the addition of each egg. Finally, beat the entire mix on high for 2 minutes to air rate your batter.
Tip #4: By adding your room temperature eggs as the final step, you have the opportunity to really create a good rise in your cake while it bakes.
Tip #5: You can also swap strictly egg whites if animal fat is also an issue in your family.
Prepare the baby bundt pan by spraying it with non-stick baking spray with flour. Using an ice cream scoop, fill the scoop 3/4ths full and drop the batter around the center of the bundts. The batter will settle into the sides as you fill the rest. Give the entire
pan a light rap against the counter to remove any air bubbles.
Bake 15 – 20 minutes or until a toothpick inserted into the centers comes out clean. Cool for 5 – 7 minutes before removing from the pan. Using a cookie sheet with a wire rack on top, flip the bundts out onto the rack. Place unwrapped squares of chocolate on top.
Tip #6: If the chocolate is broken don’t worry, just put them in the well on top of the cake and let them melt there instead.
Place in a warm oven that has been turned off, and let the chocolate melt for several minutes at a time. 2 – 3 minutes is sufficient, until the chocolate is almost completely melted. Top with your favorite garnish including salt, nuts, sprinkles or all of the above.
Makes about 1 dozen individual cakes