These small chocolate Bundt cakes have become an integral part of Advent season in our family. My grandma always baked a large chocolate cake that was refined with coffee. This recipe is a tribute to her baking skills, only in miniature form and with an additional kick from the mocha beans. I still remember the scent that filled the whole house when she was working in the kitchen. The dark chocolate forms the basis for the intense chocolate taste. The coffee powder, which is dissolved in some hot water, enhances the aroma of the chocolate and gives the dough a subtle depth. The mocha beans, both chopped in the dough and as decoration, provide a pleasant crunch and an additional coffee note. The butter or margarine ensures the necessary juiciness and the delicate melt of the cake. Sugar and salt are of course essential for the taste, with the salt balancing the sweetness of the chocolate. The eggs bind the ingredients and contribute to the loose texture. Flour and baking powder are the classic ingredients for a batter, while the milk ensures the right consistency. The couverture serves as a shiny finish and rounds off the taste experience. When preparing in the Thermomix®, it is important not to melt the chocolate too hot, as it can otherwise become bitter. The 50°C is ideal. Make sure not to chop the mocha beans too finely so that they are still noticeable in the dough. When stirring in the ingredients, it is important not to mix for too long, otherwise the dough can become tough. The baking time may vary depending on the oven. Be sure to do the chopstick test to make sure the cake is baked through. For a vegetarian option, you can simply use butter instead of margarine. A vegan version is a bit more complex, but possible. Replace the butter with vegan margarine, the eggs with egg substitute powder and the milk with plant milk (e.g. almond or soy milk). Instead of mocha beans, you can also use other nuts or dried fruits. For a Christmas touch, you can add some cinnamon, cardamom or cloves to the dough. The mini Bundt cakes taste best plain, but they also go perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. A glass of cold milk or a hot coffee round off the taste experience. They are also wonderful as a small gift, packed in a pretty box or a cellophane bag. The cooled mini Bundt cakes can be stored in an airtight container at room temperature for up to 3 days. They can also be frozen well. For optimal preparation, you can prepare the dough the day before and store it in the refrigerator. The next day, simply fill into the molds and bake. This way you have less stress on the baking day.

Chocolate Bundt Cake Miniatures

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Description

Ingredients (11 ingredients)

Preparation (12 steps)

Chop chocolate

Melt chocolate

Prepare coffee

Chop mocha beans

Prepare dough

Add eggs

Stir in flour mixture and milk

Fold in chocolate and mocha beans

Bake

Let cool

Melt couverture

Decorate

Finished cooking? Great! 🎉

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