Mini Bundt Cakes

Steps

1. 1

   Preheat the oven to 180C (160C fan/gas 4). Melt the butter and brush generously into the holes of the mini bundt tins. Lightly dust each hole with flour and shake to coat, then tip out the excess. Beat the butter, caster sugar, and a pinch of salt until light and creamy. Add the eggs one at a time, beating well after each addition. Combine the flour and baking powder, sift into the wet ingredients, and fold until smooth. Mix cocoa powder with milk until smooth.

2. 2

   Spoon 1 tablespoon of the plain batter into each hole. Mix the remaining plain batter with the cocoa mixture, then divide this between the holes. Bake for 15-18 minutes, or until a skewer tests clean. Cool in the tin for 5 minutes, then turn out onto a wire rack and cool completely. Dust with icing sugar before serving.

3. 3

   Pour 1 tablespoon of light batter into each mold. Combine the remaining batter with the cocoa mixture and fill the molds with another tablespoon.

4. 4

   Bake the mini bundt cakes for another 15-18 minutes, depending on mold size. After 15 minutes, test with a toothpick and bake a further 3 minutes if needed. Let cool completely in the tin, then unmold. Dust with icing sugar and serve.