Mini Strawberry Covered Chocolate Bundt Cakes
Perfectly portioned for everyone you love, these mini cakes use Prairie Farms Chocolate Milk and Sour Cream to create a fluffy yet moist cake.
Servings 12
Ingredients:
Chocolate Bundt Cake
- 2 cup All Purpose Flour
- 1½ cup Granulated Sugar
- ¾ cup Unsweetened Cocoa Powder
- 2 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Kosher Salt
- ½ cup Prairie Farms Premium Chocolate Milk
- ½ cup Prairie Farms Sour Cream
- ½ cup Neutral Oil vegetable oil, avocado oil, etc.
- 2 Large Eggs room temperature
- 1 tsp Pure Vanilla Extract
- ¾ cup Hot Coffee
Strawberry Icing
- 1 cup Strawberries hulled and chopped
- 2 tbsp Granulated Sugar
- ½ tbsp Lemon Juice
- 1½ cup Powdered Sugar
- A Pinch Kosher Salt
Directions:
Mini Chocolate Bundt Cakes
- Preheat oven to 350ºF. Prepare a mini bundt pan by brushing with melted butter, then coating with cocoa powder. Dump out excess cocoa powder then set aside.
- In a large bowl, add flour, sugar, cocoa powder, baking soda, baking powder, and salt. Stir to combine.
- In a medium-sized bowl, whisk together the chocolate milk, sour cream, oil, eggs, and vanilla.
- Add the wet ingredients into the dry, mix together until just combined. With the mixer on low, slowly add the hot coffee. Scrape down the sides of the bowl, then mix again.
- Pour the batter into the prepared pans, about ⅔ of the way full. Bake for 20-24 minutes, until a cake tester comes out clean. Cool the cakes in the pan for 10 minutes, then remove from pan and cool completely on a cooling rack.
Strawberry Frosting
- Place strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, and bring to a boil, stirring occasionally.
- Reduce the heat to medium-low. Continue to cook until mixture has reduced and thickened significantly. Pour sauce into a medium-sized bowl and allow to cool to room temperature.
- Once the strawberry sauce has cooled, add the powdered sugar. Mix until fully incorporated, the icing should be smooth but thick enough to pipe without being too runny. Add more powdered sugar to thicken, or more lemon juice to thin it out.
- Add icing to piping bag, fitted with a small round metal tip. Pipe the icing onto the cooled bundt cakes to look like a flower. Enjoy immediately, or store refrigerated in an airtight container until ready to serve.
