I just love bundt cakes, especially the mini ones. They are mostly easy to make and look pretty cute. Also you can make them pretty fancy with a little extra love! I made espresso bundt cakes last weekend and they were more than delicious!
Here is how you do it! For six mini bundt cakes you’ll need:
- 1 teaspoon orange zest
- 1/4 teaspoon vanilla extract
- 75 ml oil (sunflower)
- 75g Zucker
- 1 egg
- 1 tablespoon milk
- a pinch of salt
- 2 tablespoons instant espresso powder
- 100g all purpose flour
- 2 tablespoons baking powder
- 20g cocoa powder
Preheat the oven to 350 degrees. In a huge bowl mix the sunflower oil, orange zest, vanilla extract, sugar, egg, instant espresso powder, milk and the pinch of salt. Beat the mixture until fluffy. In the next step you can sift the flour, baking powder and the cocoa powder into the bowl and fold it in. Now you have the dough for the espresso bundt cakes. Divide the dough into your mini bundt baling forms and bake it for 15-20 minutes.
For the chocolate whipped cream you`ll need:
- 240 ml whipping cream
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- 100g milk chocolate chips
Mix the whipping cream, sugar and vanilla extract with an electric mixer until you see soft peak form. Then melt your milk chocolate chips and cool it until it is still liquid but not to hot anymore. Stir the whipped cream into the liquid milk chocolate and blend with a spatula. Then you can start decorating your espresso bundt cakes with the chocolate whipped cream. I carefully cut the mini bundt cakes in the middle, put some whipped cream in between the two pieces and put them back together. This method is very simple but has a big effect on the look of the bundt cakes. I also decorated the cakes with some chocolate coffee beans.
I am wishing you all a wonderful weekend! :)