Mini Chocolate Bundt Cakes
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 50 min.
Ready in
Ingredients
for
4
- For Individual Cakes
- ¼ cup sugar
- 6 Tbsps white Rice flour
- 4 Tbsps cocoa powder
- 2 Tbsps Tapioca starch
- 1 pinch salt
- ½ tsp baking soda
- 6 Tbsps cold black Coffee
- 4 Tbsps sunflower oil
- 2 large eggs
- To Decorate
- 2 cups powdered sugar
- 1 pinch salt
- ¼ cup Coconut oil
- 1 tsp pure vanilla extract
- ¼ tsp Almond extract
- 2 Tbsps Coconut milk
- ¾ cup Coconut flakes (plus extra for sprinkling)
- ½ cup chopped Pecan (plus extra for sprinkling)
Preparation steps
1.
For Individual Cakes:
2.
Preheat the oven to 350º F / 180°C (160° fan) Grease four individual 1 cup / 250 ml ovenproof molds or tins.
3.
Combine the dry ingredients in a large mixing bowl; stir to incorporate. Add the coffee, oil, and eggs and whisk until smooth.
4.
Divide evenly between the molds and bake for 22 to 25 minutes, or until firm. Cool in the molds for 5 minutes, then place on a wire rack to cool completely.
5.
To Decorate:
6.
Whisk together the confectioners' sugar, salt, coconut oil and the extracts with an electric whisk until combined.
7.
Gradually add the coconut milk, 1 tablespoon at a time until the mixture is smooth and creamy and the consistency of buttercream. Continue to whisk for 3 minutes.
8.
Fold in the coconut flakes and pecans and mix well with a spoon or spatula.
9.
Invert the cooled cakes onto serving plates and spoon frosting over the top. Sprinkle with coconut flakes and pecans. Serve.
