I’ve read somewhere from the web that there are signs that you are having your migraine. One of them is when you start craving for something chocolate. What do you think about that? I am a migraine girl and I don’t know if that’s true. Besides, I always crave for chocolate. 😀
It’s been quite long since I started craving for something chocolate – and that something is a chocolate frosting. I know that I am capable of making it, but I don’t know why I haven’t kept my hands on making. Instead, I bought chocolate custard, ate Nutella or bought a chocolate cake from bakeshop. All the things I’ve eaten did not satisfy my craving. I don’t think I had any plans baking a chocolate cake until I got my bundlette pans.
Before January ended, I listed what to bake and cook and a flourless and eggless chocolate bundlette cake is one of them. Having my friend with me while deciding on what to bake for the weekend, she pointed out one recipe from Martha Stewart. The thing is she used bundt pan for the recipe. On the other hand, I don’t want to disappoint my friend. Well, not that she’ll be disappointed if I don’t do what she asked for, but it’s not all the time she’s a sweet tooth. She loves her rice and main dishes so much that she doesn’t have that much of space for sweets. I was planning to bake both chocolate cakes – my choice and my friend’s. However, the cake requested by my friend was quite enough for my sweet tooth and her little sweet tooth. So I set aside my first choice.
I was really happy that I did what my friend asked for – the cake was so moist and soft… the frosting was something that satisfied my craving. The most important thing – she really loved the little cakes. 🙂
And to make the cakes more beautiful, I added some chocolate-covered strawberries.
Chocolate Bundlette Cakes
For the cake:
- 2 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 cup whole milk
- 1/2 cup sour cream
- 8 oz butter, unsalted and softened at room temperature
- 1 1/2 cups white sugar
- 4 large eggs
- 1 tsp pure vanilla extract
For the glaze:
- 3 ounces bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
For the cake:
- Preheat oven to 325 F. Butter a 2 12-hole bundlette pans.
- In a bowl, mix flour, cocoa, baking soda, and salt in a large bowl.
- Mix milk and sour cream in a small bowl.
- In another bowl, add butter and sugar. Beta until light and fluffy (about 3 minutes). Add in eggs one at a time, beating after each addition. Then add vanilla.
- Reduce the mixer to low, add flour and mix mixture alternately, ending with flour.
- Transfer the batter into the greased bundlette pans.
- Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
- Remove from the pan and cool completely before inverting and frosting.
For the glaze:
- In a bowl, add in chocolate.
- In a small saucepan over low heat, add in heavy cream and simmer. Pour the heavy cream over the chocolate, let stand for 2 minutes. Add in butter and mix until smooth and glossy.
- Pour this mixture over the cooled bundlette cakes.
- Serve with strawberries and/or cream.
Note: Martha Stewart used Bundt pan for this recipe. Click here to see the source recipe.
I hope you like these little cakes. Have a wonderful day!!
I also sharing these cakes at