Chocolate Fudge Mini Bundt Cakes with Chocolate Toffee Glaze

This is just a weekend of desserts here in the Household.  This has a lot to do with the fact that we are getting into the holidays.  Cakes and Pies for Thanksgiving and then cookies galore for Christmas.  It also helps that The Ultimate Chocolate Cake Challenge is going on over at Not Quite Nigella.  I admit that I am not much of a chocolate cake girl.  I prefer a buttery yellow cake over a chocolate cake any day.  But the Husband loves a moist chocolate cake, so I had to participate in this challenge.  So I present to you Chocolate Fudge Mini Bundt Cakes with a Chocolate Toffee Glaze.

The chocolate cake had a solid form and taste to it.  It was in the middle moisture-wise, not too moist and not too dry.  The Chocolate Toffee Glaze is more chocolate than toffee.  It takes its flavor from the bittersweet chocolate and a slightly firmer, barely chewy texture from the sugar.  I feel that this is a good cake, but I might not make it again since I am not a fan of chocolate in general.  But the Husband liked it, so you never know when it might re-appear on the table.

Enjoy!

Chocolate Fudge Mini Bundt Cakes

Inspired by Chocolate Fudge Cake by Rose Levy Beranbaum in The Cake Bible

The Ingredients

• 3/4 cup cocoa
• 1 1/2 cups boiling water
• 3 large eggs (room temperature)
• 1 1/2 teaspoon vanilla extract
• 3 cups all-purpose flour, sifted
• 2 cups brown sugar, firmly packed
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• Chocolate Toffee Glaze (recipe below)

The Steps

1. Preheat oven to 350 degrees F.
2. Whisk together the cocoa and boiling water until smooth.  Cool to room temperature.
3. In another bowl mix together the eggs, 1/4 the cocoa mixture and the vanilla just until incorporated.
4. In a large bowl, combine the flour, brown sugar, baking powder and salt.  Mix for 30 second to incorporate.  Next add the butter and remaining cocoa mixture and mix for 2 minutes.  Add the egg mixture a little at a time and mix after each addition.
5. Pour mixture into mini bundt pans that have been lightly greased.  Fill only 1/2 – 2/3 full as the cake will rise a lot.  Bake for 20 minutes or until a tester comes out clean.  Cool in the pans for 10 minutes before releasing them onto wire racks. Glaze with the Chocolate Toffee Glaze.

Chocolate Toffee Glaze

Inspired by Martha Stewart’s Chocolate-Date Cake with Chocolate Sticky Toffee Glaze

The Ingredients

• 4  tablespoons unsalted butter
• 2/3 cup packed light-brown sugar
• 1/3 cup light corn syrup
• 1 tablespoon water
• 1/8 teaspoon salt
• 2 tablespoons heavy cream
• 4 ounces bittersweet chocolate, finely chopped

The Steps

1. Bring butter, light-brown sugar, corn syrup, water, and salt to a boil in a saucepan over medium-low heat, stirring occasionally. Boil 3 minutes.
2. Remove from heat and whisk in cream. Add chocolate, and whisk until smooth. Let cool until thickened, but still thin enough to pour over the mini bundt cakes.