I happened to get a present: a small Bundt cake pan (∅ 18 cm). So I started baking little cakes. Little cakes are fine for 2 – 4 people for coffee, for dessert… I’m not talking about a real big Bundt cake that may lead up to 16 big slices!
After having managed to define the proper amounts of the usual suspects (like butter, flour, sugar, eggs…) in order to achieve a properly fitting cake – not too much cake batter that tends to overflow the cake pan, nor too little – I’m now ready for posting a basic recipe to be used for variations.
What do we need?
It’s more or less:
- a small Bundt cake pan (∅ 18 cm) oiled & dusted w/ fine breadcrumbs
- sugar & vanilla sugar (& a pinch of salt)
- flour & baking powder
- some liquid cream
- dark chocolate flakes
- …& for the icing: dark chocolate.
We start by preheating our oven to 160° C w/ fan.
W/ an electric handheld mixer we combine sugar & butter & eggs. Then we add the flour & the cream.
Finally we fold in the chocolate flakes.
The batter marches into the cake pan & the cake pan marches into the oven.
About 35 min later the cake is ready.
Let it cool down for about 10 – 15 min – then remove the cake pan.
For the record:
Fill the empty cake pan w/ water & let it rest for some time. It’ll loosen the mess that stayed in the pan. So finally you’ll only need to clear the pan w/ some more water & a sponge cloth.
So we’ve managed rather quickly to get a nice little Bundt cake.
As soon as the cake is cooled down completely we set out for the icing.
Just melt dark chocolate in a bain-marie & scoop the warm liquid chocolate all over the cake.
Voilà – a very fluffy cake w/ lots of chocolate!
(I propose as next step to put it in the fridge to fix the chocolate!)
What do you think?
(I think: where’s my espresso to accompany one of these delicious fluffy chocolatey slices (or even 2!) of this little cake? Give it to me!)
As announced beforehand I practiced for a while until I got the right process & amounts of ingredients. This post presents a little cake w/…
- choclate flakes w/ chocolate icing.
Based on the same process I substituted the chocolate flakes by:
- organic lemon peel w/ candied lemon peel (fruity!)
- organic orange peel w/ candied orange peel (also fruity!)
- almond flakes & chocolate flakes (becoming rather dry!)
- raisins in alcohol i. e. brandy (very nice & fruity!)
- just organic lemon peel & lemon juice (even a little smaller, but very fruity!).
You may add chocolate icing to all of the variations… The last one is also meant for a lemon sugar icing – brilliant idea! You may also add vanilla sugar icing to the “raisins in brandy“ variation…
Starting w/ the basic process & the correct amounts you’re able to create a lot of little cakes of different flavour & w/ different icing.
The businesswoman w/ too many office hours thinks
I can quickly create a nice little cake almost out of standard ingredients – some add-on makes it special. The chocolate icing is – I think – the most easiest way of decorating…
It’s not too much – only a small cake that’ll vanish during an evening w/ friends or within 2-3 days when we’re by ourselves…