Sometimes on a Wednesday or Thursday i desperately need a fix of chocolate. And I know it sounds awful but sometimes you get tired of fondant (LOL). So I decided to try something new. Having ben sucked into the Lidl abyss of buying things you don’t really need, I purchased a silicone mould for mini bundts. My aim to create a kind of baked chocolate doughnut.
The trick with midweek cooking is to make something small. No 10″ cakes that last more than one night. This recipe uses no ingredients that you wouldn’t have in your baking cupboard. I don’t even use chocolate chips, just cocoa. And two bowls, not even a mixer is required. I suppose it’s a little like a muffin mix. Mix the dry and the wet separately, then mix together.
Mini Chocolate Bundt Cakes
1 large egg
60g caster sugar
60g light brown sugar
140g plain flour
35g cocoa powder
½ teaspoon Bread soda
1 Tablespoon yogurt
½ teaspoon vinegar
½ teaspoon vanilla extract.
3 tablespoons melted butter
75g grated dark chocolate
Preheat the oven to 180OC. Grease the mini bundt. This would also quite happily go into cupcake tins.
For the cake, place the wet ingredients in a large bowl and whisk together for about 2 minutes, or until the mixture is well mixed. Then place the dry ingredients in a large bowl and whisk together for about 2 minutes, or until the mixture is well mixed. Then combine the two bowls until just mixed.
I then pipe it into the tins for neatness, and also so I can wash up the bowl while the first lot are baking.
Bake for 20 minutes, until cooked. Cool in the tin for five minutes then turn out onto a wire rack and leave to cool completely. For the icing, heat the cream in a saucepan until almost boiling. Take off the heat and add the chopped chocolate. Mix until melted, then set aside until required.