Cakes, cookies and other sweet treats

Chocolate orange mini bundt cakes

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There are always those days where something you’ve set your hopes on just doesn’t go to plan. That dress that makes you feel fantastic and you really want to wear but is nowhere to be found (turns up at the bottom of the wash basket a week later – real talk), the new face wash which promises to leave you fresh-faced, even skin-toned, blemish free but ends up being an expensive tube of spot inducer, or the 12 mini bundt pans you buy online that actually turn out to be smallest thing you’ve ever seen.ever.

So what do you do when you accidentally buy 12 of the smallest bundt pans known to man kind? Make a batch of orange chocolate bourbon mini bunt cakes and eat the whole lot, kidding yourself it’s totally acceptable given how darn small they are.

This recipe takes a lot of ingredients but boy is it worth it.

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We start of with a basic cake mix of sugar and butter beaten together. Eggs and orange zest get added to the party, already we’re taking this cake to another level.

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Freshly squeezed orange juice, buttermilk and vanilla extract are the wet ingredients which makes these cakes moist and oh so moreish. Just when you think this can’t get much better we introduce bitter-sweet chocolate chips. And then, because we’re grown-ups, a slosh of bourbon is thrown in (who cares if its ten am on a Sunday morning) and mixed with flour to stop our chips from sinking.

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Finally we cook these little bundt beauties and resist the urge to demould them for ten minutes while they cool. Given our successful urge to demould them it’s completely acceptable to eat three straight from the cooling rack, they’re so small it practically doesn’t count. Drizzle those that remain with the syrup soak and the chocolate topping.

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Don’t kid yourself you’ll put these bites of delight in the freezer, you’ll eat the whole lot. Even if it is almost eleven on the same Sunday evening. Trust me they are that good.

Chocolate orange mini bundt cakes

Slightly adapted from this SmittenKitchen recipe.


1 stick of unsalted butter, room temperature plus extra for the moulds

1 cup of sugar

2 large eggs, room temperature

Zest of 2 large oranges

1 1/2 cups plain flour plus extra for the moulds and chocolate chips

1/2 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

2 tablespoons freshly squeezed orange juice (from the ones zested)

5 tablespoons buttermilk, room temperature

1/2 teaspoon of the best vanilla extract you can get your hands on

1 cup semi-sweet chocolate chips, chopped

1/2 teaspoon of bourbon


2 tablespoons freshly squeezed orange juice (from the ones zested)

2 tablespoons sugar

Chocolate topping

4 ounces chocolate chips

2 tablespoons double (heavy) cream

1/2 teaspoon coffee granules


Makes 6 mini bundt cakes and 6 mini loafs (alternatively 8 mini loafs or 18 mini bundt cakes)

  1. Preheat the oven to 175C (350F). Butter and flour the mini chocolate bundt moulds. Use just enough butter to coat the mould and shake any excess flour out.
  2. Cream the butter and sugar until light a fluffy, I used a hand mixer and then finished it with a good old fashion wooden spoon workout.
  3. Add the eggs one at a time, beating well between each one, and then add the orange zest. Don’t worry if it looks curdled at this point – adding the dry ingredients will bring it right back.
  4. Combine the salt, flour, baking powder and baking soda in a bowl and gently mix with a fork to aerate the mixture. In another bowl mix the orange juice, buttermilk and vanilla extract together. Mix the dry ingredients and wet ingredients into the sugar and egg mixture, starting and ending with the flour mix.
  5. Mix the chocolate chips with the bourbon and then sprinkle on the flour. Mix well to coat the chocolate chips – this stops them sinking during baking.
  6. Spoon the mixture into the mini bundt moulds and mini loaf pans. Cook the mini bundt moulds for 10-12 minutes and cook the mini load pans for 18-20 minutes.
  7. Whilst the cakes cook make the syrup. Put the sugar and orange juice in a small pan and heat gently until the sugar has dissolved. Once a skewer comes out clean from the largest part of the cake, remove from the oven and leave to cool for 10 minutes before removing from the moulds (leave the mini loafs in their cases if using). Whilst still warm drizzle the sugar syrup on top.
  8. While the cakes are left to fully cool make the chocolate topping. In an ovenproof bowl above a small pan of simmering water combine the chocolate chips, coffee granules and double cream. Stir occasionally until the chocolate has fully melted and then drizzle on top of the mini bundt cakes.

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