Individual Mocha Bundt
ready in 50 min.
Cream the butter, sugar and salt until light and fluffy. Add the eggs and beat until the mixture is pale and creamy.
Mix the flour, cocoa, baking powder and espresso powder and add to the egg mixture with the milk. Mix to a soft consistency, adding a little more milk if it is too stiff.
Preheat the oven to 200°C (180° fan) | 400F | gas 6.
Butter 6 small cake tins and dust with flour. Divide the mixture between the tins and bake in the preheated oven for 25 –30 minutes, until golden brown.
Leave to cool completely. Serve the small cakes dusted with cocoa.