This week Kristin of I’m Right About Everything selected Milk Chocolate Mini-Bundt Cakes. Please visit Kristin and see how her mini-bundt cake turned out (and just your luck – you get the recipe too!).
I don’t own a 6 mini-bundt cake pan but a 4 mini-bundt cake pan. The batter only filled 3 of them. I was tempted to buy a 12 mini-bundt cake pan because they were more serving size. O, well, this way the Beau and I can share one, on 3 separate occasions! HAH!
This was the first time I used the mini-bundt pan and I’m really pleased with the results! I’ll have to buy a can of Pam though. I didn’t have any and used an olive oil mist sprayer instead. I think that’s why the air bubbles showed up, the mist left little blobs of oil all over.
I don’t use corn syrup that often so of course when I wanted to use it, I couldn’t open the bottle! I had to run hot water all over the lid for a while to dissolve the hardened corn syrup around the lid. Still couldn’t open it. So I added a tab of butter to the melted chocolate and was going to add some milk to make a ganache topping when the Beau opened the corn syrup for me! So what I ended up with was gla-nache! There didn’t seem to be enough for all 3 mini-bundts so I dusted them all with powdered sugar. (Which hides a multitude of ugliness…)
Well, we just finished off one of them and we both think it tasted really good. The Beau gave it a 4 out of 5. He didn’t think the powdered sugar was necessary until I told him I used it to hide the ugliness. =)
Last Week: Cocoa-nana Bread
Next Week: Rick Katz’s Brownies for Julia