Mini bundt cakes

Method11 steps

1. 1

   Step 1: Heat the oven to 180°C / 160°C fan / gas 4. Melt twenty-five grams of the butter (150 g) and generously brush it into all twelve holes of the mini Bundt tins; keep the remaining 125 g butter softened for the batter.

   Uses 150 g butter, divided: 25 g for the tins and 125 g softened for the batter

2. 2

   Step 2: Tip a little of the separate extra flour into each buttered mould, shake to coat and tip out the excess. In a mixing bowl, beat the remaining 125 g softened butter with all the caster sugar (125 g) and the pinch of salt using an electric whisk.

   Uses Extra plain flour to coat the buttered tins, as needed · 150 g butter, divided: 25 g for the tins and 125 g softened for the batter · 125 g caster sugar · 1 pinch salt for the batter

3. 3

   Step 3: Beat all three eggs into the actual creamed mixture one at a time, beating well after each addition. Mix the full 175 g batter flour with the baking powder (1 tsp) separately, sift it into the wet mixture and stir until smooth.

   Uses The complete creamed butter-sugar batter; keep the tins ready · 3 eggs · 175 g plain flour for the batter · 1 tsp baking powder

4. 4

   Step 4: In a separate small bowl, stir all the cocoa powder (2 tsp) and milk (3 tbsp) together until smooth.

   Uses 2 tsp cocoa powder · 3 tbsp milk

5. 5

   Step 5: Spoon one tablespoon of the actual plain batter into each of the twelve prepared moulds. Mix all the remaining plain batter with the cocoa-milk mixture, then divide that chocolate batter among the same moulds above the plain layer.

   Uses All plain batter, first for the plain base layer and then the cocoa mixture · All the smooth cocoa mixture

6. 6

   Step 6: Bake the filled tins at 180°C /160°C fan /gas 4 for fifteen to eighteen minutes. Check at fifteen minutes: a skewer inserted into a cake should come out clean; continue within the guide or longer if needed to reach that endpoint.

   Bake mini Bundt cakes until skewer comes out clean · 18 minUses All twelve moulds filled once with plain and cocoa batter

7. 7

   Step 7: Take the baked cakes out of the oven and leave them in their tins for five minutes.

   Rest baked mini Bundt cakes in tins · 5 minUses All twelve baked cakes

8. 8

   Step 8: Carefully loosen and turn the rested cakes out of the moulds onto a wire rack.

   Uses All twelve cakes after the tin rest

9. 9

   Step 9: Leave the unmoulded baked cakes on the wire rack until they are completely cool.

   Uses All twelve unmoulded cakes

10. 10

    Step 10: Sift the single tablespoon of icing sugar (1 tbsp) lightly over the completely cooled cakes.

    Uses All twelve completely cooled cakes · 1 tbsp icing sugar for dusting the cooled cakes

11. 11

    Step 11: Arrange the twelve finished marbled mini Bundt cakes on a serving plate and serve.

    Uses All twelve finished cakes