Chocolate Bundt Cakes with Raspberry Buttercream
Ideal for any season, easy-to-make, loved by little (and not so little) children! These mini bundt cakes are the perfect treat for any party. Since they are small, you get a great ratio of buttercream and chocolate glaze to cake. They also pack a lot of flavor and are easy to make! The ideal sweet snack does exist.
To make these cakes, you will need a mini bundt pan. Alternatively you could use a donut pan and make them donut shaped. The taste will be the same. However a bundt pan is taller and narrower, allowing you to fit more buttercream in the middle hole that with donuts. And they look prettier.
However, due to the irregular shape, the mini bundt cakes are more likely to stick to the pan during baking that donuts. There are a couple of ways to prevent the cakes from sticking to the baking pan. Firstly select a mini bundt pan with shallow and wide grooves, which will make it easier to remove the cakes once baked. Secondly, grease the pan really well. I recommend using room temperature butter and leaving a thick layer all over the pan. Oil or liquid butter will run to the bottom of the pan and leave the sides with very little grease. Your cakes will stick to those sides and potentially break when you try to remove them.
The sides of your cakes won’t look very smooth once baked. There will always be little imperfections. To hide this, coat them in melted chocolate or glaze. This will create a “smoothing” effect.
If you have extras, you can freeze them. When you’re ready to enjoy, let them thaw in the fridge for 30 minutes.
See more snack recipes here.
Here’s the recipe for the mini chocolate bundt cakes with raspberry buttercream:
Chocolate Bundt Cakes with Raspberry Buttercream
Servings 10 mini bundt cakes
Ingredients
For the batter:
- 2 large eggs at room temperature
- 1 cup (150 g/ 5 ¼ oz.) all-purpose flour
- ½ cup (100 g/ 3 ½ oz.) granulated sugar
- ½ stick (60 g/ 2 oz.) unsalted butter at room temperature
- ½ cup (120 ml/ 4 ¼ oz.) cream (35% fat content)
- 3 tbsp. (20 g/ ¾ oz.) Dutch process cocoa powder
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- 2 tbsp. unsalted butter, softened for greasing the pan
For the glaze:
- 100 g (3 ½ oz.) bitter-sweet chocolate
For the raspberry buttercream:
- 1 ¼ cups (140 g/ 5 oz.) icing sugar
- ½ stick (60 g/ 2 oz.) unsalted butter, softened
- 2 tbsp. whipping cream (35% fat content)
- 2 tbsp. raspberry jam
Instructions
For the batter:
- Pre-heat oven to 180 °C (350 °F).
- In a bowl sift the flour and cocoa powder, then add the baking powder. Mix them with a whisk and set aside.
- Gently melt the butter over low temperature. Make sure the butter does not bubble. Once melted, set it aside and allow it to cool a little.
- Crack the eggs into another bowl, add the sugar and beat at high speed with an electric mixer. The mixture is ready when almost triple in volume and light in color. Then add the cream, vanilla extract, and salt and whisk until incorporated.
- Using a spatula add the flour mix to the bowl with the eggs in three-four steps, mixing after each addition. Make sure the flour is well incorporated, but do not over mix. Add the melted, cooled butter in two steps and mix gently until incorporated. Allow the batter to sit for 5 minutes.
- Grease the bundt pan with softened butter. Pipe the batter into the pan ¾ full and bake for 17 minutes, or until bundt cakes spring back when gently pressed.
- Once baked, take the pan out of the oven and allow the bundt cakes to cool in the pan 2-3 minutes at room temperature. Transfer them to a rack and let them sit until completely cooled.
For the glaze:
- Melt the chocolate in a bain-marie. Brush the mini bundt cakes with melted chocolate and place them on the rack to dry (approx.15-20 minutes).
For the raspberry buttercream:
- In a bowl beat the butter with sugar until the mixture becomes crumbly. Add the cream and raspberry jam, and whisk until the mixture become thick and smooth. Pipe the buttercream onto the mini bundt cakes.
