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Mini Bundt Cakes with Chocolate GanachePosted by LuAnn at american-builder.com.com 7/15/01 12:19:18 pm Here's a white cake recipe specifically for the mini Bundt cake pan - Makes 6 mini Bundt cakes. Source: Family Circle magazine 1 cup (2 sticks) butter or margarine, at room temperature Chocolate Ganache (recipe follows) 1. Heat oven to 350 degrees F. Coat 6 mini Bundt cake pans with nonstick cooking spray. 2. Beat butter in large bowl until creamy. Gradually beat in sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each. Beat in vanilla. 3. Mix flour, baking powder and salt in small bowl. Gradually beat flour mixture into butter mixture; beat on medium speed 3 minutes or until thick and creamy. Divide among prepared pans. 4. Bake in 350 degree F oven 20 to 25 minutes or until wooden pick inserted in centers comes clean. Let cakes cool in pan on wire rack 10 minutes. Gently loosen edges; remove to wire rack to cool completely. 5. Drizzle with Chocolate Ganache. Decorate as desired. Chocolate Ganache: Bring 1 1/2 cups heavy cream in saucepan to boiling. Remove from heat. Add 6 squares (1 ounce each) bittersweet chocolate, 6 squares semisweet chocolate; stir until smooth. Add 1 1/2 teaspoons vanilla extract. Cover; let stand 30 minutes, until coating consistency (makes enough to coat 6 cakes, 1/2 cup per cake). If just drizzling cakes, reduce cream to 1/2 cup and chocolate to 2 ounces each of bittersweet and semisweet chocolate (enough for 2 tablespoons per cake). Chocolate Mini Bundt Cake Variation Confectioners' Glaze Email the recipe Mini Bundt Cakes With Chocolate Ganache to a friend! |
