So, these happened a few weeks ago in my joyful kitchen, but life has been so busy that I haven't had a chance to share the recipe until now.
I used Gainey Vineyard's amazing Pino Noir in this recipe, and I just have to say that even after 3 weeks....I'm STILL thinking about these delicious little cakes. This is a must-try, for sure!
Triple Chocolate Mini-Bundt Cakes
2 c. all-purpose flour
¾ c. unsweetened cocoa powder (plus extra for dusting cake pans)
1 ½ tsp. espresso powder
1 ½ tsp. baking soda
2 sticks unsalted butter, softened
1 ¾ c. granulated sugar
1 ½ tsp. vanilla extract
2/3 c. Gainey Vineyard Pino Noir wine
1 tsp. salt
6 oz. semi-sweet chocolate chips
4 oz. baking chocolate
1 c. heavy cream
Preheat oven to 350.
Spray inside of baking pans (whether you’re using mini cake pans or 8x8 rounds) and dust with cocoa powder. Set aside.
In large bowl of stand mixer with paddle attachment, beat butter until fluffy. Add sugar and beat again until combined. Add one egg at a time and beat well after each. Add vanilla extract and wine. Mix well.
In separate bowl, sift flour, cocoa powder, espresso powder, baking powder and salt.
Add dry ingredients to wet ingredients 1 cup at a time and mix well between each addition.
Once all the dry ingredients have been added, mix in chocolate chips.
Pour batter into prepared cake pan(s) filling each well ¾ of the way full (if using mini-Bundt cake pan).
Bake for about 35 minutes or until toothpick in the center comes out clean.
Remove from oven and allow to cool. If cake has puffed up and over cake pan, use a serrated knife to gently slice off excess so cakes will sit flat when removed from pan. Run a butter knife around each cake to loosen it from the pan. Invert a large baking sheet over the mini-Bundt cake pan and turn cakes out onto the pan.
For ganache: use either a double boiler or a heavy pot filled 1/3 of the way with water and a glass bowl on top. Place the baking chocolate in glass bowl over pot with water. Let the water come to a boil and melt the chocolate. Once the chocolate is completely melted, remove from heat and pour in heavy cream. Whisk until fully incorporated and ganache is creamy and smooth.
Carefully spoon over ganache over tops of each cake.