Mini Chocolate Bundt Cakes with Red Berry Glaze

I've been watching a lot of True Blood lately. Can you tell?

Mini Chocolate Bundt Cakes with Red Berry Glaze
slightly adapted from marthastewart.com
Makes 18

For the Cakes:
55g dark chocolate
3/4 cup vegetable oil
1 cup sugar
1 egg
2 cups plain flour
1 tablespoon bicarbonate of soda
1/2 cup cocoa powder
3/4 teaspoon salt
1 cup strong brewed coffee, cooled
1 cup buttermilk

For Berry Glaze:
1 cup mixed berries (fresh or frozen), pureed and strained
1 cup icing sugar

Make the Cakes:
Preheat oven to 180 degrees C and spray mini bundt pans with non-stick spray (I floured my pan as well as insurance against sticking).

Melt the chocolate in microwave and put in a bowl. Whisk in the oil, egg and sugar until smooth. Whisk the coffee and buttermilk to chocolate mixture.

In a separate bowl, mix together flour, cocoa powder, baking soda and salt. Add half the dry ingredients to the wet ingredients. Add remaining dry ingredients and stir until smooth. 

Pour the batter into pans and bake for 20-25 minutes, or until a toothpick inserted in center of cake comes out clean. Let cool in the pan for 5 minutes before turning out unto a wire rack to cool completely. Pour glaze over.

Make the Berry Glaze:
Whisk the berry puree and icing sugar together and drizzle over cakes.