Tuesday, February 2, 2010

TWD: Milk Chocolate Mini Bundt Cakes

This week' assignment at Tuesdays with Dorie was one of my favorite so far: Milk Chocolate Mini Bundt Cakes. Chocolate batter, chocolate filling, chocolate topping, could a chocoholic ask for anything more?

But I do have one gripe---where is the line between fudgy cake and brownies? This dessert is called "cake", but I found it very brownie-like in consistency. It was dense and crumbly with a wet, fudgy layer. The taste was out of this world (I ate two of those little suckers myself), but my analytical mind wants to know: is it a cake or is it a brownie?

The recipe instructions start out with the filling. Simply whisk the nuts, sugar, and cocoa until combined.

Next melt the milk chocolate and allow to cool. The recipe calls for 7 oz of milk chocolate, but I had read some of the messages on TWD that the cakes weren't chocolaty enough so I used 5 oz of milk chocolate and 2 oz of special dark chocolate. The recipe also calls for "premium" chocolate, but I just used run-of-the-mill Hershey bars. Call me unsophisticated, but I love the way Hershey taste.

The batter was quick and easy to combine, but very thick, almost like cookie dough in texture. Here it is after the flour was added, but before the chocolate.


The addition of the melted chocolate thinned the batter somewhat, but not a whole lot.

Next came the assembly. Batter, filling, batter. I should also mention that I search in 4 different stores and couldn't find the 6-cavity mini Bundt pan that Dorie used. I found a 12-cavity Bundt, but not a 6-cavity. In the end I used a jumbo muffin pan. The end product wasn't as cute as Dorie's but my family didn't seem to care.

Just out of the oven. I baked my muffins for 20 minutes, but I think they would have been perfect at 19 minutes.

The one issue I had with the recipe was the "Glaze", which was just chocolate and corn syrup. Sounds easy enough, but mine didn't work. Chocolate seizer set in as soon as I put the corn syrup into the warm chocolate. Yikes! I tired reheating the supposed glaze, but it just got even harder.

But a lot of other bakers at TWD had the same problem with the glaze, so I didn't feel completely foolish. In the end I just whipped up some ganache and squeezed it on top of my mini cakes.

So all-in-all another tasty Dorie recipe. I haven't had one fail yet.


  1. Love the step-by-step photos, and especially the ganache squiggles! I used a caramel sauce for mine, and wish I had used some dark chocolate too.

  2. I went with a ganache drizzle, I like your squiggles! I thought this treat was yummy, I went milk chocolate all the way and it was excellent.

  3. Mary - Yummmm caramel sauce, I bet that was good.

    Cindy - Yes, I agree, this recipe was great. I might even make them again next weekend for our Superbowl party.

  4. Your minis look so good! My bread/cake turned out in to a dry crumbly mess.

  5. Those squiggles are really cute! Thanks for baking with me this week!