Hardly a post…but it’s something

Alright, I know you are sick of looking at the carrot cake, I am too. But I just don’t have time right now to really put anything up. So I will throw a Dorie recipe your way. I got mini Bundt pans for Christmas and realized that I never broke them in, so yesterday was as good a time as any.

Milk Chocolate Mini Bundt Cakes

For the Swirl:
3/4 cup chopped walnuts
2 tsp unsweetened cocoa
2 tsp sugar

For the Cake:
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 stick unsalted butter
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract
1/2 cup whole milk
7 ounces milk chocolate, melted and cooled

For the Glaze:
2 ounces bittersweet chocolate, finely chopped
2 tsp light corn syrup

Preheat oven to 350F. Butter your Bundt pans.
To make the swirl: Toss the nuts, cocoa and sugar together in a small bowl.
To Make the Cake: Whisk together the flour, baking powder and salt and set aside. In a bowl beat the butter and sugar together on medium speed until smooth, about 3 minutes, scraping down the bowl as needed. Add the egg and beat for 1 minute more, then beat in the vanilla. Reduce the mixer speed to low and add half the flour mixture, mixing only until it is incorporated. Add the milk, and when it is blended into the batter, add the remaining flour mixture, again mixing just to incorporate. finally, add the chocolate and mix to blend.
Fill each of the mini Bundt molds with a little batter, then decide the swirl ingredients evenly among the molds and top off the Bundts with the remaining batter.
Bake for 20-22 minutes. Transfer the pan to a rack and allow the cakes to rest for 5 minutes, then invert them onto a rack and let them cool to room temperature.
To make the glaze: Melt the chocolate in a heatproof bowl over a saucepan of water. Stir in the corn syrup. Pour glaze over Bundts. Let glaze set at room temperature, which will take about 15 minutes.

Source: Adapted from Baking: From My Home to Yours by Dorie Greenspan


  1. Ok, first off HOW could anyone get sick of looking at carrot cake? It’a beauty. Second, please send me one of the bundt cakes stat!

  2. Aren’t you clever, soothing us with a Dorie recipe… Just the name is calming.

  3. so pretty, that loks divine!

  4. Well how were they? I glanced at these when choosing a cake the other day – don’t own mini pans (and no hurry to buy them right now, they are about 80 on a list of 120 things) but I could probably do them big. Or cupcake style.

  5. No need to apologize, this recipe looks delicious, and you have a broken foot, so you can slack a little ;)

  6. I could never get tired of any cake, carrot or otherwise. But I think chocolate beats carrots anyday.

  7. The cake looks so nice in that pan. My mini-bundts are the traditional swirl shape, but your shape gives the cakes a whole different — much more sophisticated — look. Very nice.

  8. oh, this is something alright! How wonderful!

  9. Those look so good! Beautiful job.
    How are you feeling?

  10. Oh – and this was brilliant enough to make Dorie stop by? Impressive!

  11. pretty, pretty!

  12. that is yum yum. love chocolate and walnuts

  13. Delicious!!!! I always love how you just “whip” up baked goods. This would be a huge achievement for me.

    Those years in the bakery clearly paid off. :)

    Looks delicious! I love anything chocolate.

  14. Hardly a post?! I had to hold on to my chair when the picture popped up! :) Looks luscious and I don’t mind having some “thrown” my way :)

  15. How adorable! And I love that little nut (walnut?) peeking out from inside the cake, so sweet!

  16. Keep “throwing” recipes like this at us, Peabody. ;)

  17. I love the hidden nuts, I made an apple cake with some too. But chocolate, my, lovely!

  18. For the record: I don’t get tired of looking at any cake – carrot or otherwise. :) Looks like breaking the bundt pans in was a successful venture! Yum!

  19. What a sight to see at 9:30 in the morning!

    Looks fantastic!

  20. I really must crack open that Dorie book, this might just tempt me to do so! I love your little cakes, so glad you broke them in and shared with us!

  21. You’re redefining playing while hurt for the rest of us. Great job! Don’t know if you’ve read Vogue food editor Jeffrey Steingarten’s excellent book, It Must Have Been Something I Ate, but he has a hilarious chapter in it about fending for himself in the kitchen with a badly sprained ankle. Worth a read when you’re putting your foot up, as you should be right now.

  22. Since you are sending Sara a mini bundt cake, I’d like one as well! :D


  23. Since you are sending Sara a mini bundt cake, I’d like one as well! :D


  24. I’ll never get tired of carrot cake but as long as this is good for your foot – it certainly knocks my socks off.
    Molds are really super fun!

  25. So cute! I love the picture. (Go Buffalo!)

  26. This looks so good, I almost licked the screen!!!

  27. The nuts def. give it an over the top touch…Thanks for sharing!

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