• Mini Chocolate Speckled Bundt Cakes

    Mini Chocolate Speckled Bundt Cakes

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    Makes 14 one-cup bundt cakes (or one 14-cup bundt)
    3 pounds batter (48 ounces)

    • 1 1/4 cup American Heritage® Chocolate Block
    • Cake Batter:
    • 1 ½ cup flour
    • 2 tablespoons unsweetened cocoa powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • ½ cup sour cream
    • ½ cup oz. milk
    • 1 cup unsalted butter
    • 1 ½ cup sugar
    • 4 eggs
    • 1 teaspoon vanilla
    • ½ cup American Heritage Grated Chocolate
    • Chocolate Glaze:
    • ¾ cup American Heritage Grated Chocolate
    • 1 cup heavy cream
    • ¼ cup butter
    • ½ cup tablespoons grated orange rind
    Step 1

    Preheat oven to 325°F. Generously butter 14 one-cup bundt molds or one large one.

    Step 2

    Combine flour, cocoa powder, baking soda and salt. Set aside.

    Step 3

    Combine sour cream and milk, set aside.

    Step 4

    Cream butter and sugar until smooth. Add vanilla and blend. Add eggs, one at a time until incorporated. Lower mixer speed and alternately add the flour mixture and the sour cream mixture. Fold in grated chocolate.

    Step 5

    Transfer batter to molds and bake. 30 minutes for mini molds and 55-60 minutes for large mold. Remove from oven and cool.

    Step 6

    Prepare glaze: Heat the heavy cream until a simmer. Place chocolate in a mixing bow. Pour heavy cream over the chocolate and blend. Set aside for 2 minutes. Stir in butter and cognac. Set aside to cool and to thicken slightly. Spoon 2-ounces of glaze over each mini bundt cake. Sprinkle orange rind around the top of the cake. Hold in an airtight container until ready to serve.

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