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