Mini chocolate bundt cakes are sliced in half and filled with fluffy buttercream, topped with some crunchy, sweet cereal and drizzled with chocolate. A beautiful presentation, but a simple recipe.
By Lizzy Wolff
I have a deep, abiding love of cereal. Not the healthy ones made of twigs. I mean the sugariest, most nutritionally void types. Among my favorites is Cookie Crisp (or let’s be honest, any cheap knock off…it’s not rocket science to make this stuff). So, when I decided I was going to split open soft chocolate bundt cakes and fill them with fluffy buttercream, I figured some cereal on top wouldn’t hurt either.
Find the recipe for my vanilla buttercream by clicking here.
- 1 or 2 mini bundt pans (if you only have one, you'll just bake them one tray at a time)*
- 1¾ cups all-purpose flour, plus more for pans
- 1 cup granulated sugar
- 1 cup packed brown sugar
- ¾ cups good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 extra-large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
- chocolate chips, for the drizzle
- Click the link above for the recipe
- Grease and flour the crap out of your pans (or spray with baking spray).
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
- In another bowl, combine the buttermilk, oil, eggs, and vanilla.
- With the mixer on low speed, slowly add the wet ingredients to the dry until fully combined. Scrape the entire bowl with a rubber spatula. With mixer still on low, add the coffee and stir until just combined.
- Pour the batter into the prepared mini bundt pans (each well should be about ¾ full) and bake for 25-30 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes (I mean it), then turn them out onto a cooling rack and cool completely.
- I used my standard vanilla buttercream recipe. You can find it in the link above!
- As far as cereal, I just stuffed some into the buttercream and piled some on top. Then I melted some milk chocolate chips and drizzled it on top to add to the drama!
Lizzy Wolff, creator of Sugar + Butter, loves to make you drool on your keyboard. It's a real thrill for her. For more recipes, click 'website' below.