Milk Chocolate Mini Bundt Cakes

READY IN: 1hr 7mins




  • Center a rack in the oven; preheat oven to 350°; generously butter a 6-mold mini Bundt pan.
  • Make the swirl: toss the nuts, cocoa, and sugar together in a bowl; set aside.
  • Make the cake: in a bowl, whisk the flour, baking powder, and salt together; set aside.
  • Working with a stand mixer fitted with paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until smooth, about 3 minutes (always scrape down sides of bowl as needed when mixing).
  • Add in the egg; beat 1 minute; then beat in the vanilla (don’t be concerned if the mixture looks curdled—it will smooth out soon).
  • Decrease mixer speed to low; add in half the flour mixture, mixing only until incorporated.
  • Add in the milk, and when it is blended into the batter, add the remaining flour mixture, again mixing just to incorporate.
  • Add in the melted chocolate; mix to blend.
  • Fill each of the mini Bundt molds with a little batter, then divide the swirl mixture evenly among the molds; top off the Bundts with the remaining batter.
  • Bake 20-22 minutes or until test done (pick comes out clean).
  • Transfer the pan to a rack; let rest for 5 minutes; then invert them onto the rack and let them cool to room temperature.
  • Make the glaze: melt the chocolate in a heatproof bowl over a saucepan of simmering water OR in a microwave oven (my preferred method).
  • Stir in the corn syrup; using a small offset metal spatula or a table knife, spread the shiny glaze over the tops of the cooled Bundts, then scatter the nuts, if using, over the glaze.
  • Let the glaze set at room temperature; it will take about 15 minutes.