We recently got together with several of our good friends for a great evening. This group is just easy to be with. Everyone brings something to eat, and we always have a wonderful time. When I received the invitation, I immediately started to think about what I would contribute.
Not long ago, I just fell in love with this little Bundtlette pan. I knew that these little individual cakes would be perfect for our get together. Something just a bit more special than a cupcake, and small enough that each person could enjoy a serving to themselves.
I recently had a delicious moist chocolate cake that is dotted with mini chocolate chips. I wanted to try this recipe using the bundtlette pan. Instead of the cream cheese frosting that was delicious on the cake that I had, I wanted to make a dark bittersweet chocolate glaze that would cling to the sides of each little cake. The coup de grace would be a festive snowflake. Just like all snowflakes, no two are alike. Chocolate with a side of chocolate. Just the way I like it uh huh uh huh….I’m singing an old song that you have probably never heard of. Please forgive me. Back to the cake.
A couple of days before the party, I prepared my little snowflakes. I printed the snowflake pattern that I wanted to use from the internet. I also tore a piece of wax paper that was large enough to hold about 30 snowflakes. Some of these will not be perfect, and others end up breaking, so you will want to make plenty of them to choose from. I then filled a pastry bag with vanilla candy melts, closed the top of the bag with a rubber band and stood it in a coffee cup in the microwave. I then melted the candy in 30 second intervals, squeezing the bag until the candy was completely melted and smooth. I cut a small tip from the bag and piped a couple of snowflakes at a time, finishing them by sprinkling them with sanding sugar. I allowed the snowflakes to dry completely. For a visual, click here.
Chocolate Chocolate Chip Cake
1 pkg chocolate cake mix – devils food, German chocolate or whatever you prefer
1 pkg instant chocolate pudding
1 cup sour cream
4 large eggs, room temperature
1/2 cup water
1/2 cup oil
1-1/2 cup mini chocolate chips
Preheat the oven to 350 degrees F, and spray bundtlette pan with cooking spray. Mix all of the ingredients together, except for the chocolate chips, until blended. Add chocolate chips, and mix until blended. Fill each cavity 3/4 full. Don’t overfill.
Bake for 30 to 35 minutes turning half way through baking for bundtlettes. Let cool in pan for 10 minutes and then remove cake from the pan. Allow the pan to cool between batches. If using a full sized bundt pan, bake for 45-50 minutes. Cake is best if you cover the cake with plastic wrap and refrigerate it overnight before frosting and serving.
Recipe adapted from Favorite Family Recipes
Dark Chocolate Ganache Frosting
16 ounces bittersweet chocolate, finely chopped
2 cups heavy cream
In a one quart container, heat cream to just a simmer in the microwave (3 to 4 minutes on high). Be careful not to allow it to boil over.
Put chocolate in a food processor and pour in cream. Allow to sit for 2 minutes and then pulse several times until smooth. Spoon Ganache over cake.
Recipe adapted from Alton Brown of Food Network.
Trim the bottom of each cake if it will not sit flat. Spoon glaze over each cake. Top with snowflake.