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  • Writer's pictureCeline

Mini Chocolate Bundt Cakes

Decorated with a rich chocolate ganache and pistachios for crunch and colour.


For this recipe, you'll need two mini bundt cake pans. This recipe makes two trays of mini bundt cakes


Ingredients:

  • 250g plain flour

  • 375g caster sugar

  • 70g cocoa

  • 2 tsp baking powder

  • 1 ½ tsp baking soda

  • ½ tsp salt

  • 125ml vegetable/sunflower oil

  • 125g yoghurt

  • 2 large eggs

  • ½ tsp vanilla extract

  • 50ml hot coffee

Directions:


Preheat the oven to 180c.


Grease the bunt pans well with butter/oil.


In a mixing bowl, whisk together the dry ingredients: flour, caster sugar, cocoa,

baking powder, baking soda and salt.


In another bowl, whisk together the wet ingredients: oil, milk, yoghurt, eggs and

vanilla.


Pour the wet mixture into the dry ingredients and mix gently. Fold in the hot

coffee.


Divide into the pan (can use piping bag) and bake for around 15 mins.


Leave to cool for 10 mins before taking out of the pan gently. Use a knife around

the edge if difficult.


Decorate with chocolate ganache and pistachios.






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