Tuesday, 1 May 2012

Chocolate Baby Bundt Cakes with Chocolate Ganache and Caramel Frosting



Babies are cute. Babies don’t need to do anything for us to love them. Babies of all varieties are loved because they're babies - that's it. Label anything a "baby" and it will get the "nawwwwww" response. It's just the way it is. As far as babies go, these baby bundt's are as light as air but generously proportioned - more like Bam Bam than Pebbles, but you'll love'm just the same.

Chocolate Baby Bundt Cakes with Chocolate Ganache and Caramel Frosting
from Love from the Oven
Makes 12

For the cakes:
2 cups caster sugar
1 3/4 cups plain flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons bi carb
1 teaspoon salt
3/4 cup best quality cocoa powder
2 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
chocolate sprinkles to decorate

Heat oven to 180 degrees C. Grease and flour two 6-hole baby bunt pans. Be sure to grease them well. I use cooking spray to make sure the cakes don't stick even though my pans are non-stick.

In a large bowl, mix the sugar, flour, cocoa, baking powder, bi carb and salt.

In a medium bowl, whisk the eggs, buttermilk, oil and vanilla.

Add the egg mixture to the flour mixture and stir. Then add the boiling water and stir until combined (batter will be thin).

Pour batter into prepared pans.

Bake 18 to 20  minutes or until wooden toothpick inserted in centre comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 

For the Ganache:
125g of dark chocolate, chopped
60g of chopped butter, room temperature
25ml of water

Place the chocolate, butter and water in a glass heat proof bowl and over a very low simmering pot of water
Allow the chocolate and butter to melt and then stir until the ganache is smooth. Do not allow it to get too hot or it becomes grainy.

For the Caramel Frosting:
60g unsalted butter, softened
1 1/2 cups icing sugar
30ml whipping cream
1 tablespoons pure vanilla extract
4 tablespoons dulce de leche
pinch of salt

Beat the butter and icing sugar in an electric mixer on low with the paddle attachment for about 2 minutes. Add the vanilla, whipping cream, dulce de leche and salt and beat on high speed until fluffy and smooth, about 4 minutes.

To assemble:
When the baby cakes are completely cool. Dip them in the ganache and let it drip down the sides a little. Spoon the caramel frosting into the middle of the cakes and sprinkle with chocolate decorations.


  1. Your blog looks awesome! I found you in the flickr group about food bloggers. CHeck out mine www.freshdailydinners.com

  2. Thanks Freshdailydinners - I'll check your blog out.

  3. Wow, these cakes look really beautiful. i love the rich, dark chocolate, so it is not just chemical chocolate or something...

  4. Thank you Uhrmacher. All real, organic chocolate - I promise :)