I waxed on about my new baby Bundt pan a few weeks ago. It really is a delightful addition to my kitchen. It would be ridiculous to make an entire hot chocolate Bundt cake in the middle of the week, with no holiday or occasion. But a little mini Bundt on a random Tuesday? It’s just a mini one! It’s just a little mid-week treat! That’s not ridiculous or over the top! It’s practically a necessity.
I learned that the secret to having a glaze that’s thick enough to pour over the top of a Bundt, but also stay thick, is a little bit of butter. I suppose the secret is always just “a little bit of butter.” I guess that’s just baking!
I feel like I should have learned that little secret earlier.
I added a bit of coffee powder to the glaze as well at hot chocolate mix, and I think it really pulled it together. Instead of just being all chocolate, there’s a little extra layer in there. Almost like coffee and chocolate are a well-known pairing that complement each other perfectly.
This is a pretty dense cake, I’ll admit. But that’s the beauty of pound cake! And the beauty of making it in a mini Bundt pan – the slices can be just the right size!
I made hot chocolate brownies with hot chocolate mix a few weeks ago, and my siblings said they “weren’t as chocolate-y” as they were expecting. So for this cake, I added in some chocolate chips and the chocolate glaze. I think this cake is plenty chocolate-y.
You can also make this in a regular loaf pan, if you do not have a mini Bundt pan. I know I come from a place of the ultimate privilege, talking on and on about my mini Bundt pan as if every one has one. You’ll have to excuse me. I understand not everyone gets the opportunity to purchase one. I hope I don’t sound insensitive. But there are other avenues to success – a loaf pan, a regular Bundt, etc.
I just hope my Bundt privilege isn’t seen as a barrier to others’ success.s
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PinDescription
This makes a “mini-Bundt” size cake. To make this in a 9×5 loaf pan, double the ingredient quantities. To make it in a full size Bundt, quadruple the ingredient quantities. For the larger pans, you may also need to increase the baking time.
Ingredients
For the cake:
- 1 sticks unsalted butter, at room temperature
- 3/4 cup + 2 tbsp all-purpose flour
- 1/4 teaspoon fine salt
- 2 large eggs, at room temperature
- 1 tablespoon sour cream or Greek yogurt
- 1/2 teaspoon pure vanilla extract
- 1/2 cup + 2 tbsp sugar
- 1/2 cup hot chocolate mix
- 1/2 cup chocolate chips
For the glaze:
- 1 cup powdered sugar
- 1 tbsp butter, melted
- 1 1/2 tbsp hot chocolate mix
- 1.5–2 tbsp milk of choice
- 1 tsp espresso powder (optional)
Instructions
- Position a rack in the lower third of the oven, and preheat to 325 degrees F. Grease your Bundt pan and dust with flour.
- Sift the flour, hot chocolate mix, and salt into a medium bowl. Set aside.
- In another small bowl whisk together the eggs, sour cream, and vanilla.
- Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until smooth. Continue to beat the butter mixture until light and fluffy, about 5 minutes. Scrape down the bowl as needed.
- Reduce the mixer speed to low. Gradually beat in half of the flour mixture. Then, beat in the egg and sour cream mixture for about 30 seconds. Then, beat in the rest of the flour mixture until everything is combined. (Take care not to overmix.)
- Fold in the chocolate chips, if desired. Spoon the batter into the prepared pan.
- Bake until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed, 40-50 minutes.
- Let the cake cool in the pan for a few minutes, then invert it onto a serving plate and let it cool completely on a rack.
- For the glaze, whisk together the powdered sugar, melted butter, and hot chocolate mix (and espresso powder if using). Add milk, one tablespoon at a time, until consistency is thin enough that it falls in ribbons off of whisk but holds its shape for several seconds before melting back into the bowl.
- Pour over your cooled Bundt and allow to set.
Notes
Adapted from Food Network