Homemade bundt cakes are individually portioned and topped with sweet chocolate ganache. Little candy robin’s eggs top off each mini bundt cake with a touch of pastel sprinkles!
½cup(118ml)freshly brewed coffeeor one shot of espresso or 1 teaspoon instant coffee mixed in water
Sprinkles
Approximately 60 mini Easter eggsI used 5 per cake
For the chocolate ganache:
4ounces(113g)semi-sweet chocolate
4ounces(113ml)heavy cream
Instructions
For the mini bundt cakes:
Preheat the oven to 350 °F (177 °C). Prepare a 6 hole mini bundtlette pan by brushing it with melted butter and dust with cocoa powder.
Add the flour, cocoa powder, baking powder, baking soda, salt and sugar into a large mixing bowl.
Use a whisk to thoroughly combine then make a well in the center.
In a separate bowl or jug, mix together the eggs, canola oil, sour cream and coffee.
Slowly pour the wet ingredients into the dry ingredients beating well as you go.
Transfer the cake batter into the bundtlette pan filling just over half way. The mixture will look very thin and runny. Cover the leftover batter and keep at room temperature until you’re ready to make the next batch.
Bake in the center of the preheated oven for 18 minutes.
Leave to cool in the bundtlette pan for 10 minutes before inverting on to a cake stand or wire rack. Leave to cool completely before frosting.
Repeat for the remaining cake batter.
When the mini chocolate bundt Cakes are cool, drizzle over the chocolate ganache then add the sprinkles and mini Easter eggs to the center of each cake.
For the chocolate ganache:
Chop the chocolate into very small pieces and add it to a heatproof bowl.
In a saucepan, heat the cream until it’s simmering then remove from the heat and pour it over the chopped chocolate.
Leave the chocolate and cream to sit in the bowl for a few minutes.
Next, gently stir the chocolate and cream until the mixture comes together as a glossy ganache.
Using a spoon, drizzle the ganache on top of the mini chocolate bundt cakes.