Winter is the perfect time to experiment with new ideas and recipes while we are trapped in our homes, thanks to Mother Nature. So, I am really excited about this month’s retail promotion on bakeware. Recently, this mini Bundt cake pan caught my eye. It’s now the most favorite present I have ever bought for myself, and I will cherish it for years to come.
I was tasked to come up with a new winter dessert at the restaurant where I work. This was the perfect opportunity to put my new pan to work. The Nordic Ware mini bundtette pan sells for $39.95 at The Chopping Block. For the entire month of February it’s 20% off, as is ALL bake ware. I was really drawn to the intricate craftsmanship of the pan, and the weight and feel of it just inspire me.
Mini Bundt cakes are the perfect dessert. They are an individual serving, aesthetically pleasing, and they taste delicious! I decided to create a rich chocolate Bundt cake with a salted caramel sauce and light dusting of powdered sugar. This cake would also make an excellent dessert for Valentine’s Day! Going the extra mile and making your loved ones dessert, rather than buying it, is such a more personal gesture.
So this month, I encourage you to take advantage of our 20% off bakeware sale and get baking!
Mini Chocolate Bundt Cakes
Makes 6 cakes: Nordic pan holds exactly 6
For the cake:
- 1½ cups brewed coffee
- 1 cup unsalted butter
- 1 cup natural cocoa powder + additional for dusting the Bundt pan
- 2 cups white granulated sugar
- 2 cups all-purpose flour
- 1¼ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- butter or cooking spray for the Bundt pan
- Preheat your oven to 375 degrees. Brew 1½ cups of coffee. While the coffee is brewing, butter (or spray with cooking spray) the Bundt pan and then dust with cocoa powder. Do this well to ensure the mini Bundt cakes come out of the Bundt pan.
- In a microwave safe bowl, melt the butter for 20 seconds. Mix with the coffee and cocoa powder. Stir with a wire whisk. Once everything is combined, add the sugar and whisk until it has dissolved. Transfer the mixture to a large bowl and set aside to cool for about 5 minutes.
- In another bowl, combine the flour, baking soda, and salt. Mix. In a separate bowl, whisk the eggs and vanilla.
- Whisk the eggs into the chocolate mixture. Slowly add the flour mixture and continue to whisk. Once all of the ingredients have been combined you will be left with a batter with the consistency of a slightly thick soup.
- Pour the batter into the mini wells of the Bundt pan and bake for about 20-25 minutes or until a toothpick inserted comes out clean.
- Remove the Bundt pan from the oven and let cool for at least 30 minutes. Once cooled, gently run a butter knife or fork around the sides of each cake to gently remove from the pan. Most likely, you will have cake excess that you can cut off and enjoy! Place mini Bundt cakes on a wire rack.
For the Salted Caramel Sauce:
1 cup sugar
6 tablespoons unsalted butter, cut into chunks
1/2 cup heavy whipping cream
1/4 cup water
1 1/2 teaspoons sea salt (I prefer Maldon sea salt flakes)
- Heat sugar and water in a 2-quart or 3-quart saucepan over medium-high heat. Stir to help the sugar dissolve, but stop stirring when the sugar comes to a boil. You can swirl the pan a bit if you want.
- When the liquid sugar hits a dark amber color, add all the butter to the pan. The mixture will foam up and thicken. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat.
- Add the cream to the pan (the mixture will foam up again) and continue to whisk to incorporate.
- Add the sea salt and whisk until caramel sauce is smooth. Smother over the top and sprinkle cakes with dusting of powdered sugar.
What’s your favorite piece of bakeware? Share your thoughts here in the comments.