Triple Chocolate Cake
Triple Chocolate Cake is an eggless mini bundt. It’s topped with delicious ganache and chocolate sprinkles. Made in a small size of mini bundt, it is a quick bite for those chocolate cravings.
My son turned 5 last week. If you are a regular reader here you would know that he loves chocolate and I have made Eggless Chocolate Cupcakes with Homemade Rainbow Sprinkles, Chocolates in Tool Shape, Eggless Sachertorte earlier for his birthday.
This birthday was no different. He opted for chocolate cake only!
Since we had his birthday party planned on a Sunday, I baked him a Chocolate Mini Bundt Cake for the actual birthday, to cut and enjoy with little sister. And of course us. ;)
I chose the recipe from Barbara Bakes. She has a recipe for a mini 4” pan cake. Since I don’t have a 4” pan I used a mini bundt pan. Upon baking I realised that even my bundt pan was bigger for the recipe. So I baked a 2nd cake after doubling the recipe.
I kept the recipe same, made minor changes of reducing sugar, using apple cider vinegar & orange essence. I felt the batter was too thick, so added 1 Tbsp milk to bring to desired consistency.
I covered it with more chocolate goodness – Ganache & then topped it with chocolate sprinkles.
The taste was moist and chocolatey. My son as well as daughter were happy and that’s what I wanted!
A mini bundt cake for little ones.
Ingredients
- 2/3 Cup + 2 Tbsp - APF
- 1/4 Cup - Sugar
- 2 Tbsp - Cocoa Powder
- 1/2 tsp - Baking Soda
- 1/4 tsp - Salt
- 1/2 Cup - Hot Water
- 4 Tbsp - Canola Oil
- 2 tsp - Apple Cider Vinegar
- 1/4 tsp - Orange Essence
Instructions
- Preheat oven to 180 C. Grease & dust a mini bundt pan.
- In a small mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Whisk together water, oil, vinegar, and orange in a cup. Add to dry ingredients and whisk just until combined.
- Bake 20 - 25 minutes or until a tester comes out clean.
- Allow to cool completely before frosting.
Notes:
loosely adapted from Barbara Bakes
