Mini bundt cakes

Preheat your oven to 180°C (160°C fan or gas mark 4). Begin by melting 25g of butter, then generously brush this melted butter into each cavity of your mini bundt cake tins. Sprinkle a small amount of flour into each hole, gently shaking the tin to coat the buttered surfaces evenly, then tap out any excess flour. This step ensures your cakes release beautifully after baking. In a large bowl, use an electric whisk to beat the softened butter, caster sugar, and a pinch of salt until the mixture is light and fluffy. This aeration is key for a tender crumb. Gradually add the eggs, one at a time, beating well after each addition to maintain an emulsion and prevent curdling. In a separate bowl, combine the plain flour and baking powder, then sift this dry mixture into the wet ingredients. Stir gently to combine, taking care not to overmix, to keep the batter light and smooth. In a small bowl, blend the cocoa powder with the milk until a smooth mixture forms. Spoon one tablespoon of the plain, unflavored batter into each mini bundt cavity. Next, fold the cocoa-milk mixture into the remaining batter to create a chocolatey swirl. Carefully divide this chocolate batter among the tins, pouring over the plain base layer. Bake in the preheated oven for 15 to 18 minutes. Begin checking doneness at 15 minutes by inserting a toothpick or skewer into the cakes; if it comes out clean, they’re ready. If the skewer has wet batter, give them a few more minutes but avoid overbaking to keep them moist. Once baked, leave the mini bundt cakes to cool in their tins for 5 minutes to set before gently turning them out onto a wire rack to cool fully. When completely cool, dust lightly with icing sugar for an elegant finish. For best results, store them in an airtight container and enjoy within a couple of days. These mini bundts are perfect for gifting or serving at your next tea party!