Sunday, November 4, 2012


It's been a long week without power. We lost power Monday afternoon and it finally returned late Friday night. Luckily, we had many friends and family members with power, hot water, and hot coffee! We finally broke down and borrowed my parents' generator Friday night, only to have power restored a few hours later! This week's baked good is a nod to our blackout week.

(our neighbor's tree that fell down)

Makes 12 mini bundt cakes
Oven 375

1 1/2 cups sugar
1 1/3 cup flour
2/3 cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
3/4 cup milk
6 tablespoons vegetable oil
2 teaspoons vanilla extract
2 teaspoons instant espresso
1/2 cup hot water
1/4 cup dark chocolate bark, chopped

Espresso Glaze
1 teaspoon instant espresso
1/2 cup powdered sugar
1/4 cup dark chocolate bark, chopped
2 tablespoons warm water

In a mixing bowl combine sugar, flour, cocoa, baking powder, baking soda, salt, and espresso.

In a separate bowl, whisk together eggs, milk, oil, and vanilla. Slowly add liquid mixture to flour mixture. Mix on low speed for 5 minutes and add hot water. Mix for an additional minute.

Pour batter into mini-bundt pans (previously greased well). Sprinkle dark chocolate onto each. Bake in oven for 20 minutes, or until toothpick comes out clean. Let cool completely before removing from pans.

While cakes are cooling, mix espresso and warm water in a small bowl until espresso is dissolved.

Mix in powdered sugar.

Drizzle over cooled cakes and sprinkle with dark chocolate pieces.

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