Happy Valentine's Day everyone! I had this very special dessert in mind for this lovely day. Dark chocolate bundt cakes with ganache and a strawberry whipped buttercream- oh so decadent and fudgy!
When I was visiting California over the summer, my mom and I tried the legendary Nothing Bundt Cakes store and their cakes were absolutely amazing! I've always wanted to try my hand at mini bundt cakes, but I was so always too afraid. This is the first time I've tried them, and I was so terrified they would stick to the pan and it would be a disaster! But they came out easily and beautifully, and I'm so happy with how they turned out! They are truly easier to prepare than it seems.
I used my chocolate cupcake recipe for the cakes, but to make them even more decadent for the occasion, I used the Hershey's Special Dark cocoa powder. It truly gives the cakes a richer taste, and I would highly recommend using it.
This strawberry whipped buttercream is so sweet and lovely, and pulls together all the flavors perfectly. Make sure you use cold butter and cold whipping cream straight out of the refrigerator, and never combine one cold and the other at room temperature, as the substance will curdle due to the combination of mixed temperatures. Trust me, you do not want this; the frosting will turn out horrible! For the strawberry puree, simply pulse a few strawberries in a blender.
Also be sure to let the ganache cool before drizzling it onto the cakes, as it would otherwise slide right of the cakes.
These cakes are truly decadent, moist, and rich, and simply perfect for your Valentine's Day dessert, or any dessert really! They are super easy to put together, but definitely impressive.
DARK CHOCOLATE BUNDT CAKES WITH STRAWBERRY WHIPPED
BUTTERCREAM
YIELD: 6 mini cakes | PREP TIME: 15 minutes | COOK TIME: 18 minutes | COOLING TIME: 25 minutes | TOTAL TIME: 58 minutes
MINI BUNDT CAKES
Ingredients:
1 cup
all-purpose flour
½ cup Hershey’s
Special Dark cocoa powder
1 teaspoon
baking powder
½
teaspoon baking soda
½
teaspoon salt
1 cup
granulated sugar
¼ cup
vegetable oil
1 egg
1
teaspoon vanilla extract
½ cup
milk
½ cup
fresh-brewed coffee
Directions:
Preheat
oven to 325°F and grease your 6-mini bundt cake pan.
Sift
flour, cocoa powder, baking powder, baking soda, and salt into a small bowl.
Set aside.
In a
medium bowl, combine sugar, oil, egg, and vanilla extract and mix together on
medium speed until well combined. To this, add the flour mixture and milk in
small parts, alternating until well combined. Slowly pour in the coffee and mix
until combined, about 1 minute.
Evenly
distribute the batter into the each of the bundt cakes and bake for about 16-18
minutes. Prepare the ganache and frosting
while cakes are in the oven. When finished, allow the cakes to cool in the
pan for 10 minutes and then transfer to a wire rack for at least 15 more
minutes.
CHOCOLATE
GANACHE
Ingredients:
2/3 cup
chocolate chips
3 oz
heavy whipping cream
1
tablespoon butter
Directions:
Put the
chocolate chips into a small glass bowl and set aside.
Place
the whipping cream and butter in a small saucepan over medium heat and bring to
a slight boil. Immediately pour the mixture over the chocolate chips and allow
them to sit for a few minutes before stirring. With a whisk or fork, gently
stir the ganache until very well combined, about 2-3 minutes.
STRAWBERRY
WHIPPED BUTTERCREAM
Ingredients:
¼ cup {½
stick} butter, right out of the refrigerator
¼ cup
heavy whipping cream, right out of the refrigerator
1 2/3
cups confectioners’ sugar
1
teaspoon vanilla extract
1
tablespoon strawberry puree
Directions:
In a
medium bowl, whip the butter on high for 3 minutes and gradually add the
whipping cream, whipping for another 2 minutes. Reduce the speed to medium and
add the confectioners’ sugar, small parts at a time. Add the strawberry puree
and vanilla and whip for 1 more minute until nice and fluffy.
Store mini bundt cakes in the
refrigerator for up to 4 days.
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