Not all food photo shoots go as planned. If the food doesn’t look good, the shoot isn’t going to look good either. It’s important to buy more food than you think you’ll need, because sometimes you have to start again… and again… and again… just like I did with these Mini Chocolate Bundt Cakes.
Fourth Time’s A Charm
This recipe took four “do-overs” for me to get the bundt cakes out of the pan in one piece. On the fourth attempt, as I slowly turned the cooled pan upside down and felt the mini cakes detach in one piece, I literally did a happy dance in my kitchen. Success!
Follow Instructions with Baking
Why did it take four tries? I cook more often than I bake, and sometimes I try to break the rules with baking just like I do in cooking. For example, sometimes I don’t let things cool as long as the recipe says. Or, I don’t use the exact amounts of the “good stuff” in an attempt to be more healthy. Don’t do this! Follow the instructions.
Patience and Butter
If the recipe says to let it cool for 30 minutes, let it cool for 30 minutes (not 20 minutes because you’re too excited to wait). If it says to coat the pan with butter, coat the pan with butter (don’t use olive oil). Baking is more scientific and structured than cooking. Follow the instructions and remember that patience and butter are your friends.
What mistakes have you made when baking?
MINI CHOCOLATE BUNDT CAKES
- 1½ cups brewed coffee
- 1 cup unsalted butter
- 1 cup natural cocoa powder + additional for dusting the bundt pan
- 2 cups white granulated sugar
- 2 cups all-purpose flour
- 1¼ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- Butter for the bundt pan
- Powdered sugar
- Preheat your oven to 375 degrees Fahrenheit.
- Brew 1½ cups of coffee.
- While the coffee is brewing, butter the bundt pan and then dust with cocoa powder. Don't skimp on the butter to ensure the mini bundt cakes come out of the bundt pan.
- In a microwave safe bowl, melt the butter for 20 seconds. Mix with the coffee and cocoa powder.
- Stir with a wire whisk. Once everything is combined, add the sugar and whisk until it has dissolved.
- Transfer the mixture to a large bowl and set aside to cool for about 5 minutes.
- In another bowl, combine the flour, baking soda, and salt. Mix together.
- In a separate bowl, whisk the eggs and vanilla.
- Whisk the eggs into the chocolate mixture.
- Slowly add the flour mixture and continue to whisk.
- Once all of the ingredients have been combined you will be left with a batter with the consistency of a slightly thick soup.
- Pour the batter into the mini wells of the bundt pan and bake for about 20-25 minutes or until a toothpick inserted comes out clean.
- Remove the bundt pan from the oven and let cool for 30 minutes.
- Once cooled, gently run a butter knife or fork around the sides of each cake to gently remove from the bundt pan.
- Place a wire rack directly up against your bundt pan and invert so the mini bundt cakes carefully fall out.
- Sprinkle with powdered sugar on top, if desired.
All images © Regan Baroni 2016.