Hi guys! Since my grandmother will visit me today, I wanted to bake something special to welcome her.I adapted this recipe from “love from the oven” and was so impressed by it, that it definitely had to be this cake!
Dark Chocolate Baby Bundt Cakes with Chocolate Ganache & Caramel Buttercream
Baby Bundt Chocolate Cakes:
- 400g sugar
- 200g all-purpose flour
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 85g dark cocoa powder
- 2 eggs
- 240ml milk/butter milk (I used butter milk)
- 120ml vegetable oil
- 2 tsp. bourbon vanilla
- 240ml boiling water
Heat the oven to 175°C. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer for 2 minutes. Stir in boiling water. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
For the chocolate ganache:
- 277g semi sweet or bittersweet chocolate, cut into small pieces
- 180ml heavy whipping cream
- 28g butter
- 1 tbsp. cognac or brandy (optional)
Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes. Stir gently (as you do not want to incorporate air into the ganache) with a spoon or whisk until smooth. If desired, add the liqueur.
For the Caramel Buttercream: (I used a recipe for a normal buttercream and added caramel sauce)
- 230g confectioners sugar, sifted
- 113g unsalted butter, room temperature
- 1 tsp. “Bourbon Vanilla”
- 2-3 tbsp. milk or light cream
- Caramel Sauce (I wanted to make my own, but didn’t have enough heavy cream.)
In an electric mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradual beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy. Add a little more milk or sugar, if needed. Adds as much caramel sauce as you prefer.
Spoon a bit of the chocolate ganache over the boundt cakes, fill them with some caramel sauce (but leave some place for the frosting). Now also fill the cakes with the caramel buttercream. Decorate with chocolate drops or caramel sauce.
Have a nice evening,