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Mini chocolate and ginger bundt cakes | Milkbottle

Mini chocolate and ginger bundt cakes

Round Cakes
Recipe
For 12 pieces
80 g dark chocolate
125 ml milk
40 g candied ginger
290 g plain flour
30 g cocoa powder
18 g baking powder
130 g caster sugar
200 g soft butter
3 eggs (size M)
salt

filling:
500 ml full fat milk
2 1/2 tbsp custard powder
2 egg yolks (size M)
80 g granulated sugar
½ vanilla pod
250 g soft butter
60 g icing sugar
40 g candied ginger, finely chopped
2 tbsp golden sugar pearls

1. Pre-heat the oven to 180°C (fan-assisted 160°C). Finely chop the chocolate. Bring the milk to a boil in a pot. Remove the pot from the stove. Add the chocolate and allow to melt. After 2 minutes stir until smooth. Allow to cool down a little. Finely chop the ginger. Mix the ginger with flour, cocoa, baking powder and a pinch of salt.

2. Whisk the sugar and butter with an electric whisk until smooth and creamy white. Add the eggs one by one. Only add another egg once the previous one has been stirred in for about 30 seconds. In turns, stir in the chocolate milk and flour mix. Fill the batter into the mini-bundt-cake molds by using teaspoons (or by using a piping bag with a medium nozzle). (The silicone molds do not need to be greased). Smooth the top. Bake on the second lowest shelf of the oven for 20 minutes. The cakes are done when a wooden skewer comes out clean, without any fluid batter when inserted into the cake. Remove the cakes from the oven. Remove the cakes from the mold and let cool down on a wire rack (approx. 1 hour).

3. Meanwhile for the filling, take 3 tbsp of the milk, mix with the vanilla custard powder and egg yolk until smooth. Let the sugar melt in a wide pot until golden brown. Add the remaining milk to the caramel. Let the milk simmer for about 3 minutes until the sugar has dissolved completely. Stir the starch mix into the boiling milk. Bring back to the boil while stirring to get a thick custard. Pour the custard into a bowl. Place some cling film directly onto the custard. Allow to cool down to room temperature (approx. 45 minutes). Slice the vanilla pod lengthwise in half and scrape out the seeds with a knife. Whisk the butter, icing sugar and vanilla seeds using an electric hand mixer until pale and creamy. Stir in the custard by the spoonful (tbsp). Fill the creme into a piping bag with a medium star nozzle. Cut the cakes horizontally in halves. Pipe ⅔ of the creme on the lower parts of the bundt cakes. Place the remaining parts on top and press down lightly. Pipe the remaining creme over the cakes and decorate with ginger and sugar pearls.

Preparation time: approx. 50 minutes (plus 20 minutes baking time, + 60 minutes for cooling down)

Images and Recipes: Kitchen Trinity via Taverne Agency

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