Mini Chocolate Bundt Cake

Ingredients

• 250 g room temperature butter
• 100 g raw cane sugar
• 1 pinch salt
• 5 eggs
• 500 g wheat flour type 1050
• 4 tbsp cocoa powder
• 3 tsp baking powder
• 250 ml milk
• 50 g powdered sugar made from raw cane sugar
• 50 ml whipping cream

Instructions

1. 1.

   Beat the butter, sugar and salt until fluffy. Gradually add the eggs and stir until pale and creamy.

2. 2.

   Sift together the flour, cocoa and baking powder, then add to the mixture with the milk and stir well. If the batter is not soft enough, add a little more milk.

3. 3.

   Fill six small bundt cake molds with the batter and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2‑3) for about 20–25 minutes (test with a skewer).

4. 4.

   Remove the chocolate cakes from the oven, let them cool slightly, then unmold onto a cooling rack.

5. 5.

   Whisk powdered sugar and cream into a smooth glaze and pour over the mini chocolate bundt cakes. Let it set before serving.