I was browsing through cookbooks last week to find an accompaniment for my Toasted Coconut Ice Cream. I was hoping to use the mini bundt pan I purchased a while back and had never used. I came across the recipe for Milk Chocolate Mini Bundt Cakes in Baking, From My Home to Yours by Dorie Greenspan. I thought they would be perfect with the ice cream. The only change I made to the recipe was to add a little coconut to the swirl mixture to help link the cakes to the ice cream. These cakes were good-moist with the sweet taste of milk chocolate.
MILK CHOCOLATE MINI BUNDT CAKES
FOR THE SWIRL:
3/4 cup chopped walnuts or pecans
2 teaspoons unsweetened cocoa
2 teaspoons sugar
FOR THE CAKE:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, room temp
1/3 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup whole milk
7 oz premium-quality milk chocolate, melted and cooled
FOR THE GLAZE:
2 oz bittersweet chocolate, finely chopped
2 teaspoons light corn syrup
Center a rack in the oven and preheat to 350 degrees F. Generously butter a 6-mold mini bundt pan.
Make the swirl by tossing the nuts, cocoa and sugar together in a small bowl.
Whisk together the flour, baking powder and salt.
Beat the butter and sugar together on medium speed until smooth, about 3 minutes, scraping down the bowl as needed. Add the egg and beat for 1 minute more, then beat in the vanilla. Don't be concerned if the mixture looks curdled-it will smooth out soon. Reduce the mixer speed to low and add half the flour mixture, mixing only until it is incorporated. Add the milk, and when it is blended into the batter, add the remaining flour mixture, again mixing just to incorporate. Finally, add the melted chocolate and mix to blend.
Fill each of the mini Bundt molds with a little batter, then divide the swirl ingredients evenly among the molds and top off the Bundts with the remaining batter.
Bake for 20 to 22 minutes, or until a thin knife inserted into the center of the cakes comes out clean. Transfer the pan to a rack and allow the cakes to rest for 5 minutes, then invert them onto the rack and let them cool to room temperature.
To make the glaze, melt the chocolate in a heatproof bowl over a saucepan of water or in a microwave oven. Stir in the corn syrup. (Mine was too thick, so I thinned with a little heavy cream.) Using a small offset metal spatula or knife, spread the shiny glaze over the tops of the Bundts.