For the Cakes Amount
Unsalted butter1 cup
Caster sugar1 cup
Brown sugar½ cup
Plain flour2 ½ cups
Cocoa powder¾ cup
Baking soda1 tsp (5 grams)
Kosher salt¾ tsp (4.5 grams)
Whole buttermilk1 cup
Vanilla extract1 ½ tsp
Dulce De Leche Sauce (store bought)
Coffee Sauce
Dark Chocolate ganache
Dusted with icing sugar
Topped with Ferrero Rocher

Mini Bundt Cakes ~ step by step

  1. Preheat the oven to 150°C fan forced. Spray 2 mini bundt cake tins with cooking spray.
  2. In a stand mixer, beat butter and sugars on a medium speed until light and fluffy. After 2 minutes stop and scrape ingredients down into the bowl to ensure all ingredients are mixed through.
  3. Add eggs one at a time whilst beating on medium speed.
  4. Combine flour, cocoa powder, baking soda and salt in a separate bowl.
  5. Add ¼ of the flour mixture, then ½ the buttermilk. Repeat until all ingredients are combined.
  6. Fold through vanilla extract.
  7. Spoon batter until ¾ full into the tins and bake for 20-25 minutes until a wooden pick comes out clean.
  8. Let cakes stand for 10 minutes then invert from pans on to a cooling rack.

    Ganache sauce: Bring to a gentle simmer 1 cup of cream. Pour over 250g of dark chocolate and let stand for 5 minutes untouched. Stir through with a spatula 4 Tbsp of butter.
    Coffee sauce: whisk 3 cups of icing sugar, 1 tsp of lemon juice and 1 Tbsp of instant coffee (diluted with water) until a thick sauce forms. Refrigerate for 10 minutes before icing.
    OR ice with store bought Dulce de Leche Sauce
    OR dust with icing sugar
    Top with a Ferrero Rocher and enjoy!

    Store ungarnished at ambient temperature in an airtight container. Sauce should be stored in a refrigerator.