Triple chocolate mini bundt cakes (cakes de tres chocolates con frutilla)

 

I  promise after this recipe no more chocolate.......... for a while
But I have to do these  strawberries  dipped in chocolate .

Source: Blog hipfoodiemom.com

 Ingredients

Serves: 6

For the cake

1½ cups all-purpose flour
1 cup sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon kosher salt
¼ cup + 1 tablespoon vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla
½ cup brewed black coffee; slightly cooled if freshly brewed coffee
½ cup water

For the frosting:

1 cup confectioners’ sugar, sifted
3 tablespoons unsalted butter, at room temperatur
⅓ cup unsweetened cocoa powder, sifted
1 tablespoon whole milk

For the chocolate covered strawberries:
6-7 fresh strawberries
 200 g dark chocolate for cover the strtawberries

For the cake:

Prepare your mini bundt pan by spraying with non-stick baking spray and preheat your oven to 180° c .

Whisk together all of the dry ingredients in a large mixing bowl until everything is well combined.

Into the same bowl with the dry ingredients, add in the wet ingredients and mix to combine.

 Fill each well in the mini bundt pan with the cake batter, filling only about ⅔ full. You do not want to pour in too much.

Bake for about 20-25 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool. After at least 20 minutes, invert the baking pan and place mini bundt cakes either on wire rack or serving plate.

For the frosting:

Beat the confectioners’ sugar, butter, and cocoa powder together in your stand mixer on medium-slow speed until the mixture comes together. Turn the mixer down to a slower speed, and add in the milk.

Once the milk has been incorporated, turn the mixer up to high speed and continue beating until the frosting is light and fluffy (for about 4-5 minutes).

The longer the frosting is beaten, the lighter and fluffier it becomes. Chill in the refrigerator for about 20 minutes before applying to the mini bundt cakes.

For the chocolate covered strawberries:

Prepare a baking sheet covered with either parchment paper, wax paper or a non-stick baking mat. Wash and pat dry each individual strawberry.

Microwave the chocolate until melted.

Mix and dip each strawberry and place on the prepared baking sheet.
Place strawberries in the refrigerator for at least 20-30 minutes to help the chocolate set and firm up.

To assemble:

Frost the top of each mini bundt cake, either with a piping bag and tip or simply with a frosting knife.  On top of the frosting a place one chocolate covered strawberry .

Print recipe


EN ESPAÑOL
Cakes de tres chocolates con frutilla)

Cakes de chocolate con frutillas

Ingredientes