Our mini bundt pans are perfect for this recipe! Once your mini cakes are baked and completely cooled, you can decorate them with cream frosting. Would you like to make a lighter version? Then just dust your cupcakes lightly with powdered sugar.

 

 

Ingredients for Mini Cakes:

 

250 g Flour

1 tsp. Baking Powder

1 tbsp. Cocoa Powder

140 g Powdered Sugar

140 g ground Nuts

140 g Butter

100 g Dark Chocolate

1 Egg

Zest of 1 organic Lemon

Spices: a pinch of cinnamon and ground cloves

 

Method:  Dough

 

Mix flour with baking powder, cocoa powder, sugar and nuts. Add butter, grated chocolate, lemon zest, an egg and spices and knead into a smooth dough. 

 

Shape the dough into a ball and let it rest in a cool place for an hour. Take the dough from the fridge and fill the prepared cake moulds up to 3/4 with dough. Bake your little cakes at 180 °C for about 7 to 12 minutes. Then bang the baking moulds lightly against the work surface to get the cakes out. Be careful and do not burn your hands on the baking moulds.

 

Do you want to decorate your treats with cream frosting? HERE you can find our recipe for walnut cream.

 

I’ve decorated my mini cakes with halved candied cherries at the end.