Description
These Mini Chocolate Bund Cakes are a beautiful classy dessert. Filled with rich decadent chocolate and espresso flavour. The perfect single portion sized dessert.
Ingredients
Scale
- 1 tsp. Medaglia D’Oro Espresso
- 6.oz hot water
- 2 cups Bob’s Red Mill Gluten-Free 1 to 1 baking flour
- 1/2 cup dark cocoa powder
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 2 eggs at room temperature
- 3/4 cup grapeseed oil
- 1 1/4 cup sugar
- 1/4 cup packed dark brown sugar
- 1 tsp. vanilla extract
Maple Glaze
- 2 cups powdered sugar
- 2 tbsp. pure maple syrup
- 2 tbsp. unsweet coconut milk
- 1/4 tsp. cinnamon
- pinch of salt
Instructions
- Preheat oven to 350 degrees and grease mini bundt tin with cooking spray.
- Mix 1 teaspoon espresso powder in 6 ounces of hot water and set aside.
- In a medium bowl combine flour, cocoa powder, baking powder, and baking soda.
- In a large bowl mix together eggs, sugars, vanilla extract, and oil. Add in espresso and mix until combined.
- Add dry ingredients to wet ingredients and mix until batter is smooth with no lumps.
- Divide batter into each cake mold- filling about 3/4 of the way up.
- Place in the oven and bake for 20 to 22 minutes.
- Let cool for 15 minutes- then transfer mini bundt cakes onto a wire rack to finish cooling.
- Start your maple glaze while bundt cakes are cooling.
- In a large bowl add all of your glaze ingredients and whisk until silky smooth.
- Once bundt cakes are completely cool, drizzle maple glaze over the top and enjoy!
- Prep Time: 25
- Cook Time: 22
- Category: american
- Method: bake
- Cuisine: dessert