Name: Chocolicious Mini-Bundt Cakes recipe by Winola Peris at BetterButter
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 4
Ingredients: For the Mini-Bundts:; Vegetable Oil - 1/4 cup; Boiling Water - 1/2 cup; Milk - 1/2 cup; Baking Soda - 3/4 tsp; Baking Powder - 3/4 tsp; All purpose flour - 1 cup; Vanilla essence - 1 tsp; Yogurt - 1/2 cup; Salt - 1/2 tsp; Cocoa Powder - 1/2 cup; Sugar - 1 cup; For the Chocolate Ganache:; Dark Chocolate - 115 g, chopped; Heavy Whipping Cream - 3/4 cup; Unsalted Butter - 2 tsp

ABOUT Chocolicious Mini-Bundt Cakes RECIPE

These egg-less Mini-Bundt cakes are intensely chocolatey and to make it better, they are doused in velvety Chocolate Ganache! Just YUM!

Ingredients Serving: 4

For the Mini-Bundts:
Vegetable Oil - 1/4 cup
Boiling Water - 1/2 cup
Milk - 1/2 cup
Baking Soda - 3/4 tsp
Baking Powder - 3/4 tsp
All purpose flour - 1 cup
Vanilla essence - 1 tsp
Yogurt - 1/2 cup
Salt - 1/2 tsp
Cocoa Powder - 1/2 cup
Sugar - 1 cup
For the Chocolate Ganache:
Dark Chocolate - 115 g, chopped
Heavy Whipping Cream - 3/4 cup
Unsalted Butter - 2 tsp

Instructions

Preheat the oven to 170 degrees Celsius.
In a bowl, beat together the flour, sugar, yogurt, cocoa powder, milk, oil, baking powder, baking soda, salt and vanilla essence until it forms an airy creamy textured batter. Then pour in the boiling water and give it a good mix.
Pour the batter into greased Mini-Bundt pans and bake for 16-20 minutes until a skewer poked in comes out clean. Pull the cakes out and cool completely.
While the cakes are cooling, bring the heavy cream and butter to a slow boil. Once you notice bubbles at the edges, take it off the heat and pour the cream over the chopped chocolate. Leave as is for two minutes.
After two minutes, slowly fold the Ganache until it is luscious, glossy and velvety. Then drizzle the cakes with the ganache and top them with your favourite sprinkles!

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