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I totally heart this ! Tender crumbs made moist with grand marnier. The 12-holes mini bundt baking tin from Aussie is put to good use finally ~ Yoo hoo…
This recipe can yield 24 mini bundt.. so I actually had to bake this twice. Something which I never expect coz the description states that this will make 9 individual cakelettes. I suppose their individual cakelettes is much bigger than my mini bundt.
The lovely shape of the mini bundt really makes it very appealing. The book actually recommends some chocolate glaze to go along but I feel the cake itself is good enough to even eat it on its own already.
Filled with chocolate mini-chips…
How the interior looks like…
Recipe adapted from [The Cake Bible] by Rose Levy Beranbaum
Made one 9-cup fluted tube/bundt pan. OR 24 mini bundt.
85g chocolate mini-chips
1/4 tsp Grand Marnier
1 1/2 tsp cake flour
3 large eggs
242g sour cream
1 1/2 tsp vanilla
250g sifted cake flour
60g ground almond
1 1/2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 tbsp grated orange zest
227g unsalted butter (softened)
Grand Marnier Syrup
60g orange juice
80g Grand Marnier
1. Preheat oven to 175 degrees C. Grease and flour pan.
2. In a small bowl, toss the chocolate chips and Grand Marnier together until the chips are moistened and shiny. Add the 1 1/2 tsp flour and toss until evenly coated.
3. In another bowl, lightly combine the eggs, 60g sour cream and vanilla.
4. In a large mixing bowl, combine the dry ingredients and orange zest and mix on low speed for 30 seconds to blend. Add the butter and remaining 182g sour cream. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1.5 minutes to aerate and develope the cake’s structure.
5. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Stir in the chocolate chips.
6. Scrape batter into prepared pan and smooth the surface with a spatula. Bake for 55-65 minutes (9-cup bundt pan) or 20 minutes for a 12-hole mini bundt pan.
7. Shortly before the cake is done, prepare the syrup : Heat the sugar, orange juice and Grand Marnier until the sugar is dissolved. Do not boil.
8. As soon as the cake comes out of the oven, poke the top all over with a wire tester, and brush on 1/2 the syrup. Cool in the pan for 10 minutes, then invert onto a serving plate. Brush with the remaining syrup and cool completely.