Pretty mini bundt cakes with a swirl of vanilla and chocolate sponge, baked in little fluted moulds and dusted with icing sugar. Charming for teatime or a party.
- 150g Butter
- 175g Plain Flour
- 125g Caster Sugar
- 3 Egg
- 1 tsp Baking Powder
- 2 tsp Cocoa Powder
- 3 tablespoons Milk
- 1 tablespoon Icing Sugar
Video
Preparation
- Heat the oven to 180C/160C fan/gas 4. Melt 25g butter and generously brush into the holes of a mini bundt tin, then tip a little flour into each, shake to coat, and tip out the excess.
- Beat the butter, caster sugar and a pinch of salt together with an electric whisk. Add the eggs one at a time, beating well after each. Combine the flour and baking powder in a separate bowl, sift into the wet ingredients, and stir until smooth. Combine the cocoa powder and milk in a small bowl until smooth.
- Spoon 1 tbsp of the plain batter into each hole. Mix the remaining plain batter with the cocoa mixture, then divide between the holes.
- Bake for 15–18 minutes, or until a skewer comes out clean (test after 15 minutes and give it another few minutes if needed). Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely. Dust with icing sugar to serve.
