TWD: (Not So) Mini Milk (61%) Chocolate Bundt Cake

This week’s Tuesday With Dorie recipe is Mini Chocolate Bundt Cakes. Since joining Tuesdays With Dorie, I have amassed quite a few baking pans (I’m not sure which is worse: cookbook addiction or the pan habit), but sadly, a cute mini-bundt pan is not part of the collection. It’s already hard enough to open and close the cabinet where the pans are stored, so I decided that mine would be a not-quite-as-cute six-cup Bundt. Though there are some exceptions, such as M&Ms, we are not big fans of milk chocolate in this household, so I used 61%, which I thought was perfect. I did not see very positive reviews of the chocolate glaze that the cakes were to be coated with on the TWD Problems & Questions section, so I asked Josh what he would like instead of chocolate glaze and he suggested marshmallow. Between him baking and coming up with yummy ideas, I hardly have anything left to do for this blog.



Here is the recipe for the Marshmallow Sauce, adapted from Yankee Magazine:
1 cup sugar
2 tablespoons butter
¼ cup plus 2 tablespoons evaporated milk
about ½ cup of marshmallow fluff
3/4 teaspoon salt
1 teaspoon vanilla
a handful of mini marshmallows

Combine all of the ingredients except the vanilla and stir over a medium-low flame until blended and sugar has dissolved. Remove from the flame and add the vanilla. Cool slightly before using.

The glaze was delicious with the cake and reminded me of hot chocolate in cake form. It’s an excellent afternoon cake with coffee, though after last week’s Cocoa-Nana Loaf, Josh now seems to think any chocolate cake is fair game for breakfast. This cake rates a 7.5 for Deliciousness and a 3 for Effort, giving it an EDR of 2.5. Many thanks to Kristin of I’m Right About Everything for a fun selection. You can find the recipe on Kristin’s site and visit the TWD blogroll to see what the other bakers thought of this cake.