Mini-Chocolate Espresso Bundt Cakes ~
~ adapted from Cake Duchess ~
(Dedicated by SITK to Angela Davis Bryant (Jan 13, 1970 – May 19, 2012), husband Derald Eugene and son Travis.)
Melt 1/4 cup dark chocolate chips into 1/4 cup brewed espresso. (Preheat oven to 350 degrees.)
Whisk 1 teaspoon apple cider vinegar into 1 cup whole milk. Let it set for 15 minutes.
Sift 1 cup flour, 1/3 cup Dutch-processed cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
Add the milk-vinegar to 3/4 cups granulated sugar, 1/3 cup canola oil or vegetable oil, 1 teaspoon vanilla extract, and 2 tablespoons vermouth or dark rum. In 2 batches, add dry ingredients to wet ingredients, beating well to eliminate lumps.
Twelve 3 1/2-inch pans.
Butter and flour miniature bundt cake pans…
Fill a small pitcher with espresso chocolate;
pour evenly.
Bake 15 minutes.
Cool 10 minutes on a rack before inverting. Dust with confectioner’s sugar.
(These are like soft espresso cake donuts, great texture as well as taste, but not heavy. These are a must with a cup of espresso; you’ll enjoy these.)
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