Chocolate Bundt Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
24
- Ingredients
- 2 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup milk
- ½ cup plain Yogurt
- ⅔ cup unsalted butter
- 1 ½ cups sugar
- 4 eggs
- 1 tsp vanilla extract
- For the topping
- 1.333 cups cream (38% fat)
- cocoa powder
Preparation steps
1.
For the cakes: heat the oven to 170°C (150° fan) 325°F gas 3. Grease and flour 24 mini Bundt tins.
2.
Sift together the flour, bicarbonate of soda, cocoa and salt and set aside.
3.
Whisk together the milk and yoghurt and set aside.
4.
Beat together the butter and sugar in a mixing bowl until pale and creamy.
5.
Beat in the eggs one at a time, mixing well after each addition. Beat in the vanilla.
6.
Stir in the flour mixture, alternately with the milk mixture, ending with flour.
7.
Spoon into the tins and bake for 25–30 minutes, until springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
8.
For the topping: whisk the cream until thick.
9.
Spoon into a piping bag and pipe a swirl on each cake. Sift cocoa powder over the top.
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