Someone got fancy pans for Christmas….
Small little cakes just make me happy!! They make dessert easy to serve and look so cute on a pretty plate. These decorative mini bundt molds make them ten times prettier in my book and work out great with my favorite Chocolate Chip Hot Milk Cake recipe.
Here is what you will need:
- ½ cup butter
- ½ cup whole milk
- 1 teaspoon vanilla
- 3 large eggs
- 1½ cups of sugar
- 1-1/3 cups flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup of mini chocolate chips
Here is what you will need to do:
Preheat oven to 350 degrees. Place butter and milk into a small pan and heat until you see a slight boil.
Meanwhile, add the eggs and sugar to a mixer with the whisk attachment and whisk until the egg/sugar mix has doubled in size.
Sift together flour, baking powder and salt.
When the milk/butter mixture is hot, remove from heat and add in the teaspoon of vanilla.
With the mixer running on low, slowly pour in the hot milk mixture and then spoon in the flour mix and blend until the batter is nice and smooth.
Mix in the mini chocolate chips by hand.
Pour batter into your well buttered/floured molds. The chocolate chips will head to the bottom, which is what you want.
Mini Bundt pan – 20 -25 minutes.
Regular Bundt pan – 50-60 minutes.
When the cakes are done, let them cool in the pan for a bit and then flip them over onto a cooling rack.
The chocolate chips form a perfect top layer, that not only make the cake look great, but eliminates a need for frosting.
❤️Hope you love them❤️