Black Forest Mini Bundt Cakes
Details
- Timing
- Timing
- Total:
- Bake:
- 18 Min.
- Prep:
- 20 Min.
- Skill Level:
- Beginner
- Yields:
- 9 mini cakes
This Black Forest Mini Bundt Cake recipe needs no extra effort to create a beautifully designed, single-serve dessert! A ring of whipped cream envelops a spoonful of robust cherry compote atop a delicious, dark chocolate mini Bundt cake. With their rich, chocolaty flavor and the delightful tartness of the Bing cherries, these will surely be a winner for after dinner or the star of your next party.
There’s nothing better than sweet dark cherries with chocolate. You’ll find our Black Forest Mini Cheesecakes as perfectly sweet and chocolaty as our Black Forest Mini Bundt Cakes recipe, only with creamy and luscious cream cheese and sour cream. Try this recipe next!
Ingredients & Directions
- Prep Time
- 20 minutes
- Bake Time
- 18 minutes
- Cool Time
- 30 minutes
Ingredients
-
1 cupgranulated sugar (plus 2 Tbsps), divided
-
3/4 cupall-purpose flour (plus 2 Tbsps)
-
1/4 cupHERSHEY'S SPECIAL DARK Cocoa (plus 2 Tbsps)
-
3/4 tspbaking powder
-
3/4 tspbaking soda
-
1/2 tspsalt
-
1egg
-
1/2 cupmilk
-
1/4 cupvegetable oil
-
1 tspvanilla extract
-
1/2 cupboiling water
-
whipped cream (sweetened)
-
Cherry Compote:
-
1 poundbing cherries, pitted (fresh or frozen)
-
1 Tbsplemon juice
-
1 Tbspcornstarch
-
1 Tbspwater
Directions
(9) mini fluted tube cake pans
Measuring Cups and Spoons
Mixing Bowl
Large Spoon
Mixer
Oven and Stovetop
Wire Rack
Saucepan
Make Cherry Compote (directions below).
Heat oven to 350°F. Grease and flour 9 mini fluted tube cake pans.
Melt shortening and use a pastry brush to grease the pans quickly.
Stir 1 cup of the sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add the egg, milk, oil and vanilla. Beat with a mixer on medium speed for 2 minutes. Stir in the boiling water.
Pour batter into the prepared pans, filling halfway.
Bake for 17 to 20 minutes, or until a wooden pick inserted in the center comes out clean.
Cool for 10 minutes, then remove the cakes from the pans to a wire rack. Cool completely.
To serve, place cakes on plates and pipe a ring of whipped cream on top of the cake, leaving an indentation in the center. Spoon the cherry compote into the space and serve immediately.
Store leftovers in the refrigerator.
Cherry Compote:
- Allow cherries to thaw if using frozen.
- Combine the cherries, 2 tablespoons of the sugar and lemon juice in a medium saucepan.
- Stir the cornstarch and water together in a small bowl and set aside.
- Cook cherry mixture over medium heat for 10 minutes, stirring often.
- Break up cherries with a spatula while stirring, if desired.
- Bring cherries to a boil.
- While stirring constantly, add the cornstarch mixture.
- Boil for 1 minute.
- Remove from heat and allow to cool completely.
- Store the cherry compote in the refrigerator until needed.
Variation:
Black Forest Cupcakes: Grease and flour or line muffin pans with paper baking cups. Heat oven to 350°F. Fill cups half-full with batter. Bake for 22 to 25 minutes. Cool completely. Pipe whipped cream around the edge of each cupcake, leaving the center space open to spoon the cherry compote. About 18 cupcakes.
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Nutrition FactsServings Per Container 9 servingsServing size 1 mini cake (108g)Amount per servingCalories340% Daily Value*Total Fat 7g 9%Saturated Fat 1g 5%Trans Fat 0gCholesterol 20mg 7%Sodium 290mg 13%Total Carbohydrates 68g 25%Dietary Fiber 3g 11%Total Sugars 52gIncludes 25g Added Sugar 50%Protein 2gVitamin D 0mcg 0%Calcium 68mg 6%Iron 2mg 10%Potassium 132mg 2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
