Bittersweet Mini Bundt Cakes with Brandied Whipped Cream

Bittersweet Mini Bundt Cakes with Brandied Whipped CreamAdd these Bittersweet Mini Bundt Cakes with Brandied Whipped Cream to your elegant autumn menus.

Bittersweet Mini Bundt Cakes with Brandied Whipped Cream
Makes 6 servings
  • ¼ cup unsweetened cocoa powder
  • ¼ cup boiling water
  • 2 teaspoons espresso powder or instant coffee
  • 1 cup unsalted butter
  • ⅔ cup granulated sugar
  • ⅔ cup firmly packed light brown sugar
  • 1½ teaspoons vanilla extract
  • 3 large eggs
  • 1⅔ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 ounces bittersweet chocolate, melted and cooled
  • Bittersweet Chocolate Glaze (recipe follows)
  • Brandied Whipped Cream (recipe follows)
  • Garnish: ground cinnamon
  1. Preheat oven to 325°. Spray a 6-mold miniature fluted tube pan* with baking spray with flour.
  2. In a small bowl, whisk together cocoa, ¼ cup boiling water, and espresso powder until smooth. Let stand until cooled to room temperature.
  3. In a large bowl, beat butter, sugars, and vanilla with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  4. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture and cocoa mixture to butter mixture, beating until combined. Beat in melted chocolate. (Batter will be thick.) Spoon batter into prepared molds, smoothing tops. Tap pan on counter twice.
  5. Bake until a wooden pick inserted near center comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool on a wire rack for 30 minutes. Spoon Bittersweet Chocolate Glaze over cakes. Serve with Brandied Whipped Cream. Garnish with cinnamon, if desired.
*We used Wilton Excelle Elite Mini Fluted Tube Pan.

Bittersweet Chocolate Glaze
  • 1 (4-ounce) bar bittersweet chocolate, finely chopped
  • ½ cup heavy whipping cream
  • ½ teaspoon vanilla extract
  1. Place chopped chocolate in a medium bowl. In a small saucepan, bring cream to a simmer over medium heat. Pour over chocolate, stirring until smooth. Stir in vanilla. Use immediately.

Brandied Whipped Cream
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners’ sugar
  • 2 tablespoons brandy
  • ½ teaspoon vanilla extract
  1. In a medium bowl, beat cream, confectioners’ sugar, brandy, and vanilla with a mixer at high speed until soft peaks form. Use immediately, or cover and refrigerate for up to 1 hour.

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