so i decided to use a cupcake recipe and quarter it so that i wouldn't have too much extra batter. i actually ended up having the perfect amount and only had to level off the pan a teensy bit after the cake rose during baking. worked out fine and both my sister and i got to sample the part i cut off [and we both approved]. even though the recipe was just labeled as "chocolate cupcakes", the coffee flavor was definitely present [although not overpowering] so i decided to call this a chocolate mocha bundt cake.
it needed a little pretty on top so i used another recipe off the same site for a caramel glaze. i also sampled that and it was really yummy. i think it went with the mocha flavor nicely [kinda reminded me of a caramel frap from starbucks].
you can't really tell from the picture, but the cake was only about 3 1/2" in diameter...so cute!
i brought it to her today and she was soo excited! she literally jumped up and down. made my day :]
here are the amounts i used for my mini cake. the original recipes can be found by clicking the links.
[from baking bites]
1/4 plus 1/8 cups all purpose flour
1/8 cup cocoa powder
1/2tsp instant coffee powder
1/4 cup sugar
1/4 tsp baking powder
1/8 tsp baking soda
tiny pinch sea salt
scant 1/4 cup milk
1/8 cup canola oil
1/4 tsp vanilla extract
Preheat oven to 350F. Grease mini bundt pan.
In a medium bowl, sift together flour, cocoa power, instant coffee powder, sugar, baking powder, baking soda and salt.
In a small bowl, whisk together milk, canola oil and vanilla extract. Pour into dry ingredients and stir until just combined and no streaks of flour remain. Pour batter into pan.
Bake for 12-15 minutes, until a tester inserted into the center comes out clean.
Turn cake out onto a wire rack to cool completely before drizzling with glaze.
[from baking bites]
1/2 tbsp butter
1/4 cup brown sugar
1/8 cup milk
pinch sea salt
1/2 plus 1/8 cups powdered sugar
Melt butter in a small saucepan. Stir in brown sugar, milk and salt. Bring to a boil and boil for about two minutes. Remove from heat and cool to room temperature. Stir in powdered sugar. Frosting should be somewhat thick, but not stiff.
Drizzle over cake.