These mini chocolate and cherry bundt cakes are easy, they look amazing and cute and they don't need much time to create.
The main thing:
Made by Véronique
Published at 2019-11-11, this recipe is for 12 people and takes 30 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 11-02-2021
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Coat the mini bundt cakes pans with butter and pre-heat the oven to 190 degrees celsius or 375 degrees fahrenheit. Sieve and combine the flour, baking powder, cocoa powder and a pinch of salt.
Add a small layer of water to a pan small pan and put the bowl on top. Break the chocolate into pieces and add them to the bowl, slowly melt the chocolate.
Combine eggs, sugar and butter in a standmixer until the mixture is smooth and fluffy. This will take a few minutes. Add the melted chocolate and use a silicone spatula to gradually add the flour mixture.
Then also add the cherry syrup and cherries and make sure the batter is smooth. Fill the pans for 3/4th with the batter, the easiest way to do this is using a piping-bag without nozzle.
Bake the mini cakes in the pre-heated oven for about 10 minutes, depending on your oven. Check with a wooden skewer, it if comes out clean the cakes are done.
Let them cool off a bit before you remove them from the pans. Dust with a bit of powdered sugar if you like, enjoy!