Chocolate & Yoghurt Mini Bundt Cakes

 

The Recipe

Makes: 12 small Bundt cakes
Preparation: 20 minutes
Baking Time: 10-12 minutes

Bundt tins were inspired by the shape of a raisin and almond-yeasted bread known as ‘Kugekhopf’ that is found in Germany, Austria, Alsace & Switzerland. They are a recent invention around the 1950s by David Dalquist, a metallurgist based in Minnesota.

So I dropped into a bargain discount store, as I do, to see if anything for the kitchen would catch my eye, and stumbled upon a mini Bundt baking tin. As soon as I see bundt cakes I think of the most delicious bundt/tea cakes at Ottolenghi when I lived in London (I absolutely love all their bakery treats). Unfortunately, they are a rare sight in Singapore and bakeries usually have mini cakes in the form of muffins or mini loaves.

Bundt tins were inspired by the shape of a raisin and almond yeasted bread known as ‘Kugekhopf’ that is found in Germany, Austria, Alsace & Switzerland. They are a recent invention around the 1950s by David Dalquist, a metallurgist based in Minnesota.

A Bundt cake today doesn’t really follow a specific recipe. It is simply baked in a bundt tin and because of the hole in the middle, cooks faster than regular cakes and results in a more dense texture.

As with all baking recipes, the timing and texture of the cake will depend on the oven and how much moisture the flour and cocoa will absorb. I recommend using your gut instinct and add a little more liquid if the cake batter is a little too thick.

 

INGREDIENTS

80g unsalted butter
150g brown sugar
1 medium egg
100g melted dark chocolate.
1/2 tsp baking powder
1/2 tsp cinnamon powder
1/4 tsp bicarbonate soda
1/4 tsp fine sea salt
40g cocoa
170g plain flour
150g Greek yoghurt

METHOD

  1. Preheat the oven to 170’C

  2. In an electric mixer, beat butter and sugar together until nice and fluffy

  3. Sieve the flour, cocoa, cinnamon, salt, baking powder and baking soda into a bowl

  4. Add in the egg and a little bit of flour to bind the eggs and sugar

  5. Incorporate the melted chocolate

  6. Turn the electric mixer to low and add a half the flour/cocoa mixture and half the yoghurt. Allow the batter to be combined then add the rest of the yoghurt and finish up with the flour/cocoa mixture.

  7. The mixture will be slightly firmer than a regular cake batter, if needed you can add a little more yoghurt.

  8. Place into a plastic bag and cut off the tip. Pipe into a well-greased bundt tin or muffin tin about 3/4 full.

  9. Bake for 10-12 minutes and allow to cool slightly before turning out onto a cake rack

  10. Allow the cakes to cool completely sifting over some snowy white icing sugar.