Mini Chocolate Bundt Cakes + Chocolate Glaze

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/2 tsp Baking soda
  • 11/16 cup Cocoa powder
  • 1 cup Flour
  • 1 cup Granulated sugar
  • 1/3 cup Milk chocolate chips
  • 1 cup Powdered sugar
  • 1 Pinch Salt
  • 1 1/2 tsp Vanilla, pure

• Dairy

  • 1/2 cup Butter
  • 1/4 cup Milk
  • 1/4 cup Sour cream

• Beer, Wine & Liquor

  • 1/4 cup Rum, dark

Found on saltandlavender.com

Description

Ingredients

• 1/2 cup butter, melted + extra to grease pan
• 1/2 cup cocoa powder
• 1 cup granulated sugar
• 1 cup flour
• 1/2 teaspoon baking soda
• Pinch of salt
• 1 egg
• 1/2 teaspoon pure vanilla extract
• 1/4 cup sour cream
• 1/4 cup dark rum
• 1/3 cup milk chocolate chips
• 1 cup powdered sugar
• 3 tablespoons cocoa powder
• 1 teaspoon pure vanilla extract
• 1/4 cup milk
• 1 navel orange
• 1.5 cups water
• 1 cup granulated sugar

Directions

• Preheat oven to 375F. Position rack in the middle of the oven.
• Melt the butter. Let it cool while you prepare the other ingredients and grease the bundt pan.
• Add the dry ingredients (except the chocolate chips) to a mixing bowl. Stir to combine.
• Add the wet ingredients to the bowl. Mix until combined using a hand mixer. Stir in the chocolate chips. Add the batter to your mini bundt pan.
• Bake for 20-25 minutes or until a toothpick comes out clean.
• Meanwhile, make the glaze by whisking the glaze ingredients together.
• Let the mini bundt cakes cool in the pan for at least 20 minutes, then transfer them to a cooling rack.
• Once the mini bundt cakes are cool, drizzle the glaze on, and add the candied orange (optional). Store the cakes in an airtight container.
• Wash the orange well to remove any wax. Slice the orange into 1/4 slices. Discard the ends.
• Add sugar and water to a wide pan. Bring to a boil then reduce the heat to medium-low so its gently boiling. Add the orange slices in a single layer. Gently boil for 20 minutes then flip the orange slices. Continue to cook for an additional 20 minutes. At this point, the oranges may not be candied yet, so keep cooking them until theyre translucent and the syrup thickens up, flipping every 5-10 minutes. It took me close to an hour for the orange slices to become translucent.
• Remove orange slices to a cooling rack (its a good idea to put a piece of wax paper underneath to catch any sugary drips). Leave until theyve cooled and set. Slice them as needed to garnish your mini bundt cakes.
• You can reserve the remaining orange flavored syrup to use in other recipes.