Dutch Chocolate Mini Bundt Cake
with mocha drizzle and roasted hazelnuts
45 min|Easy|Sweet
What could be better than some chocolate cake? How about some chocolate cake with espresso drizzle glaze! This cute little mini bundt cake combines three classic flavors — chocolate, espresso, and hazelnuts!
While Dutch-processed Cocoa Powder is the primary source of chocolate in the recipe, I also used a little bit of Monin's Dark Chocolate Sauce in the actual cake and the drizzle glaze. They didn't sponsor the recipe or anything, I just happened to have some around.
About Digital Food Works
This recipe was developed by Curtis Lawyer for use on the Digital Food Works website. DFW provides photography and design services for businesses with things to eat and drink!
While Dutch-processed Cocoa Powder is the primary source of chocolate in the recipe, I also used a little bit of Monin's Dark Chocolate Sauce in the actual cake and the drizzle glaze. They didn't sponsor the recipe or anything, I just happened to have some around.
This recipe was developed by Curtis Lawyer for use on the Digital Food Works website. DFW provides photography and design services for businesses with things to eat and drink!
Ingredients
For the Bundt Cake
- 1 1⁄4 cups all-purpose flour
- 1⁄2 cup dutch-processed cocoa powder
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄3 cup unsalted butter (softened)
- 1⁄3 cup shortening
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1⁄4 cup Monin Dark Chocolate Sauce
- 1⁄4 cup whole milk
- 1 teaspoon vanilla flavoring (or extract)
For the Drizzle
Step by Step Instructions
1
Preheat
Preheat the oven to 325°F.
2
Goop The Pan
Using a brush and baker's goop (1 part shortening, 1 part vegetable oil, and 1 part all-purpose flour), coat all the crevices in a decorative mini bundt pan. Alternatively, use the baker's goop to coat a mini-loaf pan or other baking form mold.
3
Sift the Dry Ingredients
Sift and whisk together the flour, dutch-processed cocoa powder, baking powder, and salt.
4
Make Fluffy Butter
In another bowl, combine the butter, shortening, and sugar. Beat until light and fluffy (90 seconds or so).
5
Stir In the Eggs and Milk
Add the eggs, and milk. Using a spoon, stir until well combined.
6
Flavor Time
Add the vanilla flavoring (or extract) and dark chocolate sauce. Using a spoon, stir until just combined.
7
Combine the Wet and Dry Ingredients
Gradually pour the wet ingredient mix into the dry mix, and stir until combined.
8
Pour and Bake
Pour batter into pan(s) and bake for 25-30 minutes, until a toothpick inserted into the center, comes out clean. (It kind of depends on how big or small the cake molds are. If you're just using one or two larger forms, you may have to go a couple minutes longer to get the center fully baked.)
9
Mix the Drizzle
Mix all the ingredients together and stir until smooth. If the drizzle seems too runny, add a one teaspoon of powdered sugar at a time, until it reaches a good "drizzle" consistency. If it seems too thick, add just a very small amount of milk, maybe a 1/2 teaspoon at a time. A little liquid, goes a long way here.
10
Drizzle the Cakes
Drizzle the glaze on top of each mini bundt cake and top with lightly salted, roasted, and crushed hazelnuts.
Dutch Chocolate Mini Bundt Cake
with mocha drizzle and roasted hazelnuts
