Mothers make the world go around. Happy Mother's Day.
Latte Bundt Cakes with White Chocolate Glaze
slightly adapted from Donna Hay
For the Cakes:
80ml espresso coffee
1 tablespoon vanilla extract
80ml milk (I used low fat)
220g caster sugar
125g unsalted butter, melted
150g plain flour (I used cake flour), sifted
1/2 teaspoon baking powder, sifted
For the Glaze:
375g milk chocolate, chopped
2 tablespoons vegetable oil (I used grapeseed oil)
Make the Cakes:
Preheat the oven to 160 C and generously grease a 12-hole baby bundt cake pan. Set aside.
Put the coffee, vanilla, milk and sugar into a large bowl and whisk to combine. Add the melted butter and whisk to incorporate. Add the flour, baking powder and egg and whisk well until smooth.
Pour the batter evenly into the pans and place on a baking tray. Bake for 25 - 30 minutes or until a skewer inserted into them comes out clean. Turn them out onto a wire rack to cool completely.
Make the Glaze:
Place the chocolate and the oil into a heat-proof bowl and suspend the bowl over a pan of simmering water. Don't let the bowl touch the water. Stir occasionally until it is smooth.
Spoon the glaze over the cakes and allow the glaze to set before serving.