Chocolate Chili Mini Bundt Cakes
Equipment
- 6 cake mini bundt pan
Ingredients
For the Mini Bundts:
- 3/4 cup all-purpose flour (90 g)
- 5 tbsp cocoa powder (not dutch processed)
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ancho powder
- 1/4-1/2 tsp cayenne powder
- 2/3 cup brown sugar (135 g)
- 1 large egg (room temp)
- 1/3 cup oil (80ml)
- 1/2 cup sour cream (120 ml) (room temp)
- 1/2 tsp vanilla extract
For the Ganache:
- 4 oz dark chocolate, chopped
- 2/3 cup heavy cream (160 ml)
- 1/2 tsp cinnamon
- 1/8 tsp ancho powder
- 1/8 tsp cayenne powder
Instructions
Chocolate Chili Mini Bundt Cakes
- Preheat the oven to 350° F (180° C) and grease and flour your mini bundt pan, or use nonstick spray.
- In a medium bowl, stir together the flour, cocoa powder, baking soda, salt, cinnamon, cayenne powder and ancho powder until they are fully combined.
- In a large mixing bowl, add the brown sugar, egg, oil, sour cream and vanilla exract, and whisk these until they are well combined. Sift in the flour mixture, about 1/2 cup at a time, whisking until the flour is incorporated but being careful not to overmix.
- Spoon the batter evenly into the mini bundt molds and bake at 350° F (180° C) for about 15-18 minutes, or until the top of the cakes spring back when you touch them. Allow them to cool for at least 30 minutes before covering them with the ganache.
Chocolate Chili Ganache
- Chop the dark chocolate and add it to a medium bowl. In a small saucepan, bring the heavy cream to a simmer, then pour it immediately onto the chocolate. Allow the chocolate to sit in the hot cream for about 2 minutes, then begin to stir gently, continuing until the ganache is smooth and shiny. Stir in the cinnamon, ancho powder, and cayenne powder.
- Let the ganache cool for about 10 minutes to set a little. Place the cakes on a cooling rack set over a sheet pan or paper, then spoon the ganache over the cakes. You can store them at room temperature for about 4 days.