Mini chocolate Bundt cake recipe ( Mini Bundt cakes de chocolate)

 

This post is about bundt cakes and chocolate, I haven't made something with chocolate in a long time.

Although I love chocolate, what I like the most is making recipes with fruits, especially berries.

As I always took time choosing the recipe, nothing is accidental, I see something and say I have to do it and that is where everything begins, in this time I have read a lot of recipes and books.

Then I prepare everything and make some changes and finally see what dishes I would like for the photos. Oh, it is a long process until I take the photos.

I see it as a process that takes time, dedication and a lot of love.
I like the mini bundt cakes because I like the small portions, I had seen several recipes and finally I stayed with this one.

Very good recipe,  and I hope you enjoy it too, a hug for all

and thanks to be there,   Gloria

 

Source :  Grit.com

Ingredients

(5 mini bundt cakes)

2 onzas (57 gramos) semiswet chocolate chips 

1/2 cup strong coffe

1 cup sugar

1  1/2 cups all purpose flour

1/2 cup unsweetened dutch process cocoa powder sifted

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

2 eggs

1/4 cup butter melted or waltnut oil

1/2 cup plain whole milk yogurt

1 teaspoon vanilla

Glaze

2 tablespoons butter melted

2 tablespoon unsweetened cocoa

2 tablespons strong coffe 

1 cup confectioners sugar

Method

Heat oven to 300°F (150 °c)

Coat 5 mini bundt cake tins nonstick  and butter them, set aside.

Place chocolate chips and coffe in a bowl and heat in microwave for 30 seconds on 50 percent power, stir until smooth. Heat at 15 seconds interval until chocolate is completely melted.

In medium bowl whisk together sugar, flour cocoa powder, baking soda, baking powder and salt.

In large bowl beat  eggs  on medium speed until pale yellow, about 1 minute. Add melted butter or oil slowly, beating well with each addition, Add yogurt and vanilla, beating well.

Gradually pour in melted chocolate mixture and beat to throughly combine. Add dry ingredients all at once, and beat on low speed until batter is just combined. Stir by hand to get everything mixed well.

Divide batter evenly between Bundt tins. Bake for 25 to 30 minutes  until toothpick comes out clean.

Cool on wire rack for 20 minutes before removing from tin and cool completely before glazing. 

For glaze

Combine butter, cocoa and coffe in large bowl. Whisk in confectioner's sugar until smooth, adding more coffe if needed to reach  drizzling consistency. Drizzle over bundt cakes and leave to set for at least 1 hour before disturbing.

For garnish  I used blueberries and mint leaves.

Print recipe here

Note : My mini silicone bundt cakes are from Ebay 

Mini bundt cakes de chocolate 

Ingredientes

57 gramos (aproximado) de chocolate chips o

pedazos de chocolate en barra

1/2 taza de café cargado

1 taza de azúcar 

1 taza y 1/2 de harina sin polvos de hornear

1/2 taza cocoa en polvo sin azucar o chocolate amargo

1/2 cucharadita bicarbonato de soda

1/2 cucharadita polvos de hornear

1/4 cucharadita de sal

2 huevos

1/4 de taza de mantequilla derretida o aceite vegetal

1/2 taza de yogurt sin sabor

1 cucharadita de exctracto de vainilla

Glace

2 cucharadas de mantequilla derretida (en microondas)

2 cucharadas de cocoa en polvo  sin azucar

2 a 3 cucharadas de cafe preparado

1 taza de azucar flor o impalpable

 

 

Chocolate orange Marmalade Brownies (recipe by Jamie Schler) Brownies de chocolate y mermelada de naranja

For a long time I wanted to make a recipe for Jamie Schler from Orange Appeal's book (Savory and sweet) and I was finally able to make these brownies because Christmas is coming and it does not stop by.
I knew first Jamie by her blog if you can look, amazing recipes and lovely writing in her blog : Life's a feast

Jamie's book is wonderful, I also adore the orange, it is also said that the combination chocolate / oranges is one of my favorites so they were warmly welcomed here at home.

They were so fresh in the morning that it cost me to cut them for the photo but it is a recipe that I recommend anyway.
The book can be found on  Amazon.com


Source : Orange Appeal's book  (Savory and sweet)

Ingredients



60 grams  (2 ounces) unsweetened or bitter baking chocolate
30 grams (1 ounce) orange infused 70 percent dark chocolate  such as Lindt Excellence orange intense
3//4 cup ( 3 1/2 ounces)  all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (4 ounce/115 grams) unsalted butter at room temperature
1 cup (170 grams) light or golden brown sugar
1/4 cup (50 grams ) granulated white sugar
2 large eggs
1/2 teaspoon vanilla extract
1 tablespoons grand Marnier or Cointreau or 1/2 teaspoon orange extract
3 heaping tablespoons bitter orange marmalade

Method

Preheat the oven to 180° C (350 °F).

Lightly butter  a square pan (23 cm /9 inch)
or line with parchment  paper leaving several inches overhaging  for lifting the brownie out of the pan, lightly butter the foil or parchment.

Slowly melt both chocolates together in a doble boiler over simmering hot water . Remove from the heat when all but 1/4 of the chocolate  has melted then stir vigorously until all the chocolate is melted and smooth. 
Set aside to cool slightly.

Combine the flour, baking powder and salt in a bowl whisking to blend.

In a large mixing bowl, beat the butter and sugars together until light, smooth and creamy. Beat in the eggs, 1 at a time, just until combined.
Add the vanilla,grand marnier and melted chocolate and beat until smooth and blended, scraping down the bowl as necessary.

Fold in the dry ingredients by hand until well blended and smooth, not over mix.
 Gently swirl the orange marmalade, completely combining for an overall orange flavor, scrape the batter imto the prepared pan and smooth.
 Alternately, pour the batter into the pan and spoon the marmalade onto the brownies and swirl  in with a knife.
Bake about 30 minutes, until the center is set but still moist.

Remove from the oven and allow to cool on a rack before slicing. If the pan was lined with foil or parchmente, allow the brownies to cool for 10  minutes before lifting them out to a cooling rack.

print recipe 




en español

Brownies de chocolate y mermelada de naranjas

Greek yogurt and Honey blueberry muffins (Muffins de arándanos con miel)

Some days ago I made these muffins with blueberries and honey, but they were forgetting me among many things we always do.

They are healthy and delicious because have  whole wheat, honey and berries, which can be fresh or frozen, everything depends on whether you live in the North or in  South Hemisphere :)
Source: Baker by Nature

Ingredients


1 1/2cups whole wheat flour
1 cup all purpose flour
 1/2 cup + 3 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda

1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup low fat  greek yogurt
1/2 cup milk
1/2 cup honey
1 teaspoon vanilla extract
2 large eggs room temperature
1/2 cup  vegetable oil ( corn oil)
1 cup blueberries (fresh or frozen)

Method

Preheat oven to 180°C (375° F)
Line a 12 cups muffins tin with paper liners.
Set aside.
In a largte bowl whisk together  flours, sugar, baking powder,baking soda, salt and cinnamon.

In a medium bowl whisk greek yogurt, eggs,vanilla, honey and corn oil.
Gently fold the yogurt mixture into the flour mixture and using a spatula, fold until combined being sure to mix just until the flour dissapears. Add the blueberries.

Divide the batter evenly among the prepared muffins, place pan in the oven and bake for 20 minutes, reduce the heat and bake for 8 minutes more until they look golden and dry.

Allow the muffins to cool for 6 minutes in the pan before transfer to a rack to cool completely.



print recipe here

En español

Muffins  con arándanos y miel

Muffins con arándanos, miel y yogurt griego


Ingredientes
1 1/2 taza harina integral
1 taza de harina normal (sin polvos de hornear)
1/2 taza más 3 cucharadas de azúcar rubia
1 cucharada de polvos de hornear
1/2 cucharadita de bicarbonato
1/2 cucharadita de sal
1/2 cucharadita de canela
1 taza de yogurt griego o natural
1/2 taza de leche
1/2 taza de miel
1 cucharadita extracto de vainilla
2 huevos grandes temperatura ambiente
1/2 taza de aceite natural
1 taza de arándanos (frescos o congelados)

Preparación

Baba au Rhum with lemon and basil (cake al ron con limón y albahaca)

This popular french dessert with  texture and  delicious taste is a slightly different than the classic rum cake, but the results are notheless lip smacking delicious!

Adapted from Jamie Oliver Book (desserts)


Note:
Someones add whipped cream or  fruits to serve .
I think would be delicious!

Ingredients


160 ml hot milk
1 envelope dry yeast (10g)
335 grams all purpose flour
4 large eggs
550 grams sugar
more two tablespoons +
2 lemons the zest and the juice
120 grams melted butter
pinch of salt
1/3 cup basil leaves
150 ml rum

Method

In a small sauce pan scald the milk over medium heat. remove from the heat and cool to lukewarm.
In the bowl of an electric mixer combine the milk, yeast and 1/2 cup of the flour  and let sit until foamy.
Stir to form a sponge and let rinse until double (about 20 minutes)
Add the eggs  1 at a time, following by the remaining  flour, 2 tablespoon of sugar, salt and zest. Slowly add the melted butter to make a smooth dough.
Let rest for 20 minutes.
Preheat oven to 190°c (375 F)

Butter and flour a large baba mold or bundt cake pan.

Place the dough in the prepared pan, cover with plastic wrap, and let rinse in a warm place  about 40 minutes.
Bake on the middle rack for 30 minutes or until the baba is golden brown and the sides have begun to pull away from the pan slightly.

Remove from the oven and cool for 10 minutes. Using a toothpick poke holes all over the top. Pour the warm syrup over the warm cake and let set until the liquid is absorbed, about 5 minutes.
Then turn the baba out in the wire rack and let drain over the sheet pan by 20 minutes.
Slow drizzle the rum over the the top in 2 additions.

Transfer to a cake plate and garnish with some basil leaves.
You can serve with whipped cream.


Rum soaking syrup

 In a medium saucepan combine sugar,the basil lemon juice , remained zest and  3 1/2 cups water  except the rhum.
(reserve some basil leaves to garnish)
 Bring to a boil and stir to dissolve the sugar.
Finally add the rhum.
Strain through a strainer and discard the solids. Cover to keep warm for soaking the baba.





Print recipe here

En Español

Cake al ron con limón y albahaca

Orange and fig brownies (Brownie de higos y naranja)

I have to say  these brownies  could do just fine without the figs if someone does not have (although with dried figs must be super)
And the chocolate / orange mixture in itself is delicious, and although only a little orange grated to put over is amazing how the oranges brighten a photo.
what else? It is absolutely delicious !!

Adapted from Nouvelle daily



If you don't have figs you can use this as a base recipe and add other ingredients of your choice!

Ingredients

100 grams unsweetened chocolate chopped 
100 grams unsalted butter
150 grams sugar
2 large eggs
1 teaspoon vanillla extract
1/4 teaspoon flacky sea salt
100 grams all prupose flour
1/4 teaspoon baking powder
1/2 cup cocoa powder

4 small fresh figs (or dry) in pieces
1/2 cup orange juice
zest of 1 orange

Method

Preheat the oven at 180°c (350F)
Melt the chocolate and butter in a bowl over simmering water.
Once they have melted completely leave to cool for a while.
Add the sugar and whisk together well.
Add the eggs one at a time and whisk.
Throw in the orange juice,orange zest,vanilla extract and the salt.
Now add the flour, baking powder, and cocoa powder and gently fold it with a wooden spoon.
When all is mixed add the figs (if you will use)
Using a piece of baking paper, cover your baking tray amd grese with butter.
Pour the brownie mixture into the tray and place in the oven for about 25 minutes. Stick a knife in if it comes out clean, the brownies are ready.
You can accompany your brownies with ice cream or greek yogurt.

Print recipe here

En Español

Brownie de higos y naranja

Pienso que estos brownies se pueden hacer con higos frescos o secos cortados en trozos. Igualmente son deliciosos porque el jugo de naranja le da un sabor especial al chocolate.

Christmas brownies (Brownies de Navidad)

This is the last recipe that I made for Christmas.
Is nice have for New Year Eve something from Christmas!
A delicious brownie and  no complicated.
I made for Christmas but you can make for any season!
Hope you like:)

Source : BBC Food

Ingredients

30 ml of brandy
100 g dried cranberries
300 grams dark chocolate  broken into chunks
200 grams butter
4 eggs
300 grams muscovado or brown sugar
200 grams plain flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
icing sugar to serve

Method

Preheat oven to 180°c.(350 F) and line a 30 x 20 cm tin with baking parchment.
Gently heat the brandy then add the cranberries and leave to soak while you prepare the brownie mix.
Melt the chocolate and butter in a bowl over  a pan of simmering water or in the microwave in medium heat.
Stir gently until smooth then set aside  to cool slightly.
In a large bowl  whisk together the eggs and sugar until pale and fluffy.
Whisk the chocolate and butter mix into the eggs  then gently fold in the flour, spices cranberries and brandy until fully incorporated.
Pour into the prepared tin, smooth the surface  then bake jn the oven about 20 minutes or  until the brownie is firm to the touch.
Leave to cool in the tin for 10 minutes  then place on a wire rack until cooled completely.
Once cool cut into squares  and dust the tops with icing sugar.

print recipe





En español
Brownies de Navidad

Banana bundt cake with chocolate ganache (cake de plátano bañado en chocolate)

Again I had these three bananas you know ( still we are in summer) and I search a new bananas cake.

I find this lovely recipe in My Baking addiction

The secret seems to be in the unusual method which calls for baking the cake at 180°c for about 1 hour  and then immediately placing the cake into the freezer for an hour.
Kind of odd? Absolutely.
However, after one delicious bite, you’ll be convinced that this banana bundt cake is second to none.
Whether you’re baking a cake for a special day or simply trying to use up the overly ripened bananas on your counter,
I think this is beautiful for Valentine's day too!

Ingredients

For the Cake

1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
2 cups sugar
3 large eggs
2 teaspoons  vanilla extract
1 1/2 cups buttermilk or greek yogurt

For the Ganache

4 ounces semisweet chocolate, chopped
1/2 cup heavy cream

Method

 Preheat oven to 180 °.
 Thoroughly grease and flour a  non-stick bundt pan or use PAM spray for baking.

 In a small bowl, mix mashed bananas with the lemon juice; set aside.

 In a medium bowl, mix flour, baking soda and salt; set aside.

 In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, cream butter and sugar until light and fluffy, about 3 minutes.
Beat in eggs, one at a time until fully incorporated. Stir in the vanilla.
 Add in the flour mixture alternately with the buttermilk or greek yogurt , mixing until combined.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for about 1 hour  or until a toothpick inserted in center comes out clean.
 Remove from oven and place directly into the freezer (still in pan) for 45minutes. This will make the cake very moist.
Remove cake from freezer to a cooling rack for at least 3 hours.

 When ready to serve, invert the cake onto a serving platter and prepare the chocolate ganache.

 To make the ganache, pour the chopped chocolate into a medium mixing bowl, set aside.
 Pour the heavy cream into a microwave safe measuring cup (Pyrex) and microwave on high for about 1 minute or until bubbles begin to form on the surface.
Take care to not overheat because the cream will boil over. Pour the hot cream over the chocolate and allow it to sit for about 3 minutes.
Use a small whisk to combine the mixture into a smooth chocolate glaze. Drizzle over cooled cake.

PRINT RECIPE

En español
Cake de plátano con chocolate


 

Blackberry muffins (muffins de moras)

 

 

This récipe  is  especially for all of  you are freezing in the North of the world . made with frozen blackberries so don't worry about fresh berries, these blackberries had months! lol

Sometimes is difficult choose some  recipe, I have a lot ! especially from berries, but I love this.

Source: Eat the love  ( a wonderful blog)

Ingredients

12 muffins

3/4 cup (115 g) whole wheat flour
3/4 cup (105 g) all purpose flour
1/2 cup (60 g) almond meal (ground almonds)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
3 tablespoons  butter, at room temperature
1/4 cup + 2 tablespoons (75 g) white granulated sugar, divided
2 teaspoons vanilla extract
1/3 cup honey
1 egg
3/4 cup buttermilk or yogurt
1 1/2 cups frozen  blackberries

Method


 Preheat an oven to  180 °(350 F) and spray a regular muffin tin with cooking oil.

Place the flours, almond meal, baking soda, baking powder and  salt in a medium mixing bowl. Using  whisk,  stir the dry ingredients together until uniform in color.

 Place the butter and,  1/4 cup sugar in the bowl of a standing mixer fitted with the paddle attachment.
Reserve the remaining  2 tablespoons of sugar for later.
 Beat the butter,  sugar and vanilla, together on medium speed until creamy. Add the  honey and egg and beat to incorporate between additions.
 Add half the dry ingredients to the muffin batter and beat on medium to incorporate.
 Add the buttermilk to the batter and beat to incorporate. Add the remaining dry ingredients and beat to incorporate. Gently fold the blackberries to the batter using a large flexible spatula, trying not to break the blackberries too much. Divide the batter into the muffin tin..
 Sprinkle the reserved  sugar over the muffins.
 Bake for 18-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Let cool in the pan for 15 minutes then unmold and let cool completely on wire rack.


Enjoy with a cup of tea or coffe:)

print recipe

EN ESPAÑOL

Muffins con moras

Se ven pocas moras ahora, se han fijado? antes pasaban vendiendo por las casas, o las tomabamos nosotros mismos  en el sur y hacíamos mermelada o lo que fuera.
(El helado de moras es uno de mis predilectos)
Por eso siempre que encuentro moras las congelo y las hago cuando puedo, estas tienen mesas pero estaban estupendas, unos muffins con moras!

Ingredientes

Christmas cupcakes with honey and spices

This recipe of Christmas cake with honey and spices comes from Germany many years ago, from Mrs.Thelma Stange Soto who in turn inherited it from her friend and her mother friend Ema Konrad.
(I thanks so much to Erika Klein that has done a wonderful job compiling these  vintage recipes)
Times ago  I mentioned that many of our pastry recipes come  from Germany around 1800 when many German families arrived in southern Chile.
This is the story of this recipe and  I am grateful because someone share this  recipe  after so long I can make and share.
It can be done in a loaf bread mold or small molds.
I think they are  absolutely delicious.

Ingredients
(12 cakes)


3 cups  all purpose flour
1 cup of honey
1 cup of milk
1/2 cup of sugar
1/2 cup of canola oil
or sunflower oil
2 teaspoon of baking soda
1 teaspoon of  ground cinnamon
1/2 teaspoon ground cloves
1 orange( the zest )

Glaze

1 white egg
5 or 6 tablespoons icing sugar
1 teaspoon lemon juice
holiday sprinkles

Method


In a saucepan place   honey and sugar.
Warm the mixture over low or low heat, stirring and go to prevent sticking.
Add cinnamon and ground cloves.
Stir until everything is together and remove from heat.
Add orange zest to the mixture of honey.
Stir and let stand for a while.
Aside in a bowl mix together the flour with the baking soda.
And then  add milk and honey mix, and finally the oil.
Beat with wooden spoon until all is combined.
It should be smooth and homogeneous.

 Line 12 muffin cups with paper liners and with a rubber spatula or large spoon filling the cups.

Preheat oven to 180 ° C and bake in the oven for 45 minutes or until they are firm and golden.
Remove and let cool.

For the glaze

In a bowl beat the egg white with icing sugar add the lemon juice, stir with wooden spoon until they have the consistency needed.
Decorate with some holiday sprinkles

Im sharing with Joyce for Cook your books

PRINT RECIPE HERE

EN ESPAÑOL

Cakes de miel para Navidad

Esta deliciosa receta de cakes con miel y especias la tenía guardada del año pasado
Viene de muchos años atrás cuando los alemanes llegaron al sur y fueron dejando como herencia muchas recetas que se han pasado de generación en generación.
Siempre me pareció encantadora  pero no alcanzé  a hacerla el año pasado.
Pero este año dije, como sea la hago y aquí está.
Es una receta de la Sra.  Thelma Stange Soto, que la heredó de una mamá de su amiga Ema Konrad, que a su vez la heredó de su suegra.
Así eran las recetas, se pasaban de generación en generación.
De diferentes países, mi mamá hace una empanada española que es absolutamente de Asturias que a su vez viene de su mamá que la trajo de España.
Agradezco a Erika Klein que está haciendo esta recopilación de recetas alemanas en el sur.
Se conservó la receta tal cual. No cambié casi nada, quería hacerla igual que hace 100 años  por amor  a todos los que conservaron la receta.
El resultado fantástico, delicioso y la miel la de un color dorado precioso.
Se puede hacer en un molde alargado como de pan, o como yo la hice en forma de cupcakes.

Ingredientes
(12 cupcakes o 1 molde alargado)

3 tazas de harina sin polvos de hornear
1 taza de miel
1 taza de leche
1 /2 taza de azúcar
1/2 taza de aceite   de maravilla u otro
2 cucharaditas de bicarbonato
1 cucharadita canela molida
1/2 cucharadita clavo de olor molido
la ralladura de una naranja(la cáscara)

Glacé
1 clara de huevo
5 a 6 cucharadas de azúcar glass
1 cucharadita de jugo de limón
mostacillas de colores para espolvorear


Preparación

En una ollita colocar la miel y el azúcar a fuego suave (la miel debe estar blanda se puede calentar unos minutos en microondas)
Calentar la miel revolviendo siempre para que no se pegue la mezcla en la olla (mejor si es de teflón)
Agregar la canela en polvo y el clavo de olor, revolver y apagar el fuego. Agregar la ralladura de naranja y dejar reposar.
En otro bol mezclar la harina y el bicarbonato, entonces agregar la leche mezclando de a poco y a continuación agregar la mezcla de miel y especias.  Finalmente agregar el aceite revolver todo bien con una cuchara de palo hasta que tenga una consistencia suave y cremosa.
Preparar moldes de muffins con capsulas de papel (12) repartir la mezcla en estos moldes.

Precalentar el horno a 180°c
Hornear durante unos 40 a 45 minutos o hasta que estén firmes y dorados.

Retirar y dejar enfriar.

Glacé

En un bol pequeños batir la clara de huevo y agregar el azúcar en polvo, agregar el jugo de limón, batir un rato hasta que se tenga la consistencia deseada, si se quiere más espesa se puede agregar una cucharada más de azúcar.
Espolvorear con mostacillas de colores.