Before today’s recipe, I should warn you about something: I’m completely in love with these mini bundt pans, so get ready to see them around here quite a lot. Even a simple recipe like a butter cake gets a whole new dimension baked in such pretty pans. :D
The original recipe called for just a sprinkling of cocoa powder over the cakes, but I thought they deserved more: the chocolate glaze my mom used to pour over her delicious carrot cake. :)
Chocolate chip pound cakes
from Donna Hay magazine
250g unsalted butter, softened
250g caster sugar
1 teaspoon vanilla extract
250g all purpose flour, sifted
¼ cup (60ml) milk
¾ cup (116g) chopped dark chocolate
2 tablespoons cocoa powder, sifted
3 tablespoons sugar
1 tablespoon unsalted butter, room temperature
1 ½ tablespoons milk
Preheat the oven to 160ºC/320ºF; lightly grease a 20cm (8in) round cake pan and line the base and sides with non-stick baking paper.*
Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 10-12 minutes or until light and creamy. Add the eggs, one at a time, beating well after each addition. Add the flour and beat well to combine. Fold through the milk and chocolate.
Spoon the mixture into the prepared pan and bake for 50-55 minutes or until cooked when tested with a skewer. Allow to cool in the pan, then unmold into a serving plate.
For the glaze: mix all the ingredients in a small saucepan and cook over high medium until it boils and cocoa and sugar are dissolved.
Remove from heat and pour over the cake.
* I halved the recipe, used 1-cup (240ml) capacity mini bundt pans and got 4 cakes; I generously buttered the pans and unmolded the cakes right after taking them out of the oven