These mini chocolate bundt cakes have coffee and cinnamon in the recipe. Very nice with your afternoon cup of tea.
Mini Chocolate Bundt Cakes
Preheat oven to 350°F.
Grease and flour 12 mini-bundt forms and set aside (if you only have a Mini-Bundt pan with six cavities, bake this recipe in two batches).
In a bowl, whisk the flour, 1 cup sugar, baking soda, salt,and cinnamon together; set aside.
Beat eggs and buttermilk together and set aside.
Melt butter and chocolate together in the top of a double boiler or in a metal bowl suspended over simmering water; make sure that the bottom of the bowl does not touch the water.
Add in cocoa powder and espresso; stir until thoroughly combined.
Add the egg mixture to the chocolate mixture.
Stir in the remaining 1 cup sugar, vanilla, and almond extract.
Stir the wet ingredients into the dry ingredients; mix until thoroughly combined and any lumps are dissolved.
Pour the batter into the prepared Mini-Bundt pans.
Bake for 20 minutes exactly.
Remove and place on cooling racks.
Let the bundts cool for 10 minutes before inverting them onto a wire rack to finish cooling.
White Chocolate Ganache
Chop the chocolate into fine pieces and put into a heat proof pot.
In a small pot, bring the heavy cream to a boil over medium to high heat.
Pour the boiling cream over the finely chopped chocolate. Add a pinch of salt.
Leave to sit for 10 minutes and do not stir. Stirring will cool the ganache too quickly and make it grainy.
After 10 minutes, stir with a whisk until the ganache is nice and creamy.
Use a spatula to scrape down the sides to be sure the chocolate is off the bottom of the pot.
The ganache is ready to use.
Coat each mini bundt with ganache using a silicone pastry brush.