Milk chocolate mini bundt cakes
Cakes
Apart from being adorable—how can one-to-a-person baby Bundts be anything but?—these cakes are flavorful and easy to make. They've got a light, lovely mild chocolate crumb, a mid-level swirl of sugared walnuts, and a top glaze of dark chocolate. They have everything the big-size Bundts have, in Lilliputian proportions. <br /> <br />These cakes are made in a pan that has 6 miniature molds. Constructed like a 6-cup muffin pan, mini Bundt pans are available in kitchenware shops. <br /> <br />Serving: Have fun with these. Bring them to the table stacked in a pyramid or serve them on individual plates with some whipped cream—maybe even whipped cream topped with chocolate shavings—or circle each cake with chocolate sauce. Because milk chocolate is so mild, these cakes can be served with milk or hot cocoa or with steaming strong espresso. <br /> <br />Storing: Wrapped well, the cakes will keep for 2 days at room temperature or for up to 2 months in the freezer; thaw them in their wrapping. If the glaze dulls, as it undoubtedly will, just give it a shot of hot air from a hairdryer. <br /> <br />Recipe from <strong><a href="https://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363/?tag=food52-20">Baking: From My Home to Yours</a></strong> (Houghton Mifflin Harcourt, 2006).
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