Home Bread-Bakers v105.n001.12

RE: Mini-bundt cakes

"Allen Cohn" <allen@cohnzone.com>
Tue, 4 Jan 2005 11:07:26 -0800
I had thought that bundt pans were particularly-well suited for very wet 
batters (such as the one below), because the shape allows heat to rapidly 
get to the center of the cake.

But then this article about Shirley Corriher and the accompanying recipes 
for tunnel of fudge cake and pound cake (both of which are thick batters 
baked in bundt pans), leads me to question my original hypothesis...


In any case, my recipe and the two in the article should give you three 
good cakes for your mini-bundt pans.


86-proof chocolate cake
(original source unknown, with modifications by Allen Cohn)

2 T melted butter
fine, dry bread crumbs (or cocoa powder)
5 oz. unsweetened chocolate
2 cups (10 oz.) all-purpose flour
1 t baking soda
1/4 t salt
1/4 C dry instant coffee or espresso
3/4 C (2.25 oz.) cocoa powder (optional)
1/2 C bourbon (or amaretto, rum, cognac, scotch)
1/2 lbs. unsalted butter, cool room temperature
1 t vanilla
2 C (14 oz.) sugar
3 eggs (large or extra large)
additional liquor (optional)
confectioner's sugar (optional)

Adjust oven rack one-third from bottom of oven and preheat to 325 F.

You will need a 9-inch fluted bundt pan (10-cup capacity) or pan to hold 
12-mini bundts. Butter the pan(s). (I find it easiest to "paint" the butter 
on with a pastry brush.) Dust inside of pan(s) with bread crumbs or cocoa 

Melt and cool chocolate over double boiler or in microwave.

Whisk together the flour, baking soda and salt.

In a two-cup glass measuring cup, dissolve the coffee in 1/2 C 
(approximately) of boiling water. (Also add the optional cocoa powder for 
an extra chocolaty taste!) Add cold water to fill to 1.5 cup line. Add the 
liquor to fill to 2 cups.

Cream the butter in the large bowl of an electric mixer. Add the butter and 
vanilla and thoroughly cream. Add the eggs one at a time, beating until 
smooth after each addition. Scrape down sides as needed. Add the chocolate 
and beat until smooth.

Then, on low speed, alternately add the sifted dry ingredients in three 
additions, adding the liquids very gradually to avoid splashing, and 
scraping the bowl with a rubber spatula after each addition. Be sure to 
beat until smooth after each addition, especially the last. It will be a 
thin mixture.

Pour into the prepared pan(s). Rotate the pan a bit briskly, first in one 
direction and then in the other, to level the top.

Bake for 55 minutes (20-25 minutes for mini bundts). Cool in the pan for 15 
minutes, then cover with a rack and invert. Remove the pan, (optionally) 
sprinkle the cake with additional liquor and allow to cool. Sprinkle with 
confectioner's sugar before serving.