Mini Chocolate Coffee Bundt Cake

Mini Chocolate Coffee Bundt Cake

I’m going on vacation, so I wanted to do something with all of the chocolate syrup I made. My friend suggested I makeΒ a chocolate cake with coffee. I accepted her challenge and decided to make a mini chocolate coffee bundt cake with chocolate syrup. I infused both the cake & the syrup with freshly brewed coffee. The result was pretty awesome.

Below are both recipes. The only thing you might need if you don’t have it is a mini bundt pan.

Mini Chocolate Coffee Bundt Cake

Yield: 3 mini bundt cakes

Ingredients:

  • 2 tbsp unsalted butter (melted)
  • 2 tbsp vegetable oil
  • 1/2 c brewed coffee
  • 1/2 c flour
  • 1/2 c granulated sugar
  • 2 tbsp unsweetened cocoa powder
  • 1/2 tsp baking soda
  • Dash of salt
  • 1 egg
  • 1/2 tsp vanilla
  • Powdered sugar for sifting

Directions:

  1. Preheat oven to 350 degrees.
  2. Combine the butter, oil and coffeeΒ in a large bowl.
  3. Sift the dry ingredients (flour, sugar, cocoa powder, baking soda & salt) in to the liquid mixture.
  4. Mix on medium speed until thoroughly combined.
  5. Add the egg & vanilla and continue mixing until the egg is full incorporated.
  6. Pour in to your greased mini bundt pan. Fill each cup 3/4 of the way.
  7. Bake at 350 for 20-25 minutes.
  8. Can be served hot or cold.

Mini Chocolate Coffee Bundt Cake

 

 

Coffee Infused Chocolate Sauce

Yield: 1/2 cup sauce

Ingredients:

Directions:

  1. Combine the coffee & syrup in a small sauce pan.
  2. Bring to a boil, whisking constantly.
  3. Reduce to simmer, and while still whisking, let cook for about 5 minutes.
  4. Once it has returned to the thickness of the original syrup, take off the heat.
  5. Pour over the bundt cake (either hot or cold depending on preference).
  6. Sift powdered sugar on top.
  7. Enjoy!

Mini Chocolate Coffee Bundt Cake