I received sponsored product to use in recipes as well as part of the giveaway. I received no further compensation. All opinions are my own.
Mini Mocha Bundt Cakes pack a ton of flavor into a bite-sized cake. Drizzle with melted chocolate or shower with powdered sugar. Printable recipe below.
Welcome to Day 5 of #Choctoberfest 2019!
Chocolate lovers like me will find hundreds of recipes and a fantastic giveaway!
This year, over 70 bloggers are joining together for a week full of chocolate cakes, pies, cookies, puddings, tarts, candies, and more. You can follow along by searching for the hashtag #Choctoberfest on Instagram, Pinterest, Facebook, and Twitter. Or, simply follow any of the participating bloggers.
Today’s featured sponsor is Imperial Sugar!
Imperial Sugar also has a cool Annual Scary Scramble Contest!
Twenty five (25) winners will each receive a cookie decorating prize pack from Wilton®, plus 10 free sugar vouchers and one silicone baking mat!
You can learn more about the prizes and all the sponsors in my Choctoberfest Welcome Post!
Enter below….
Entries from spam or inactive accounts are invalid. #Choctoberfest bloggers, sponsors, and their immediate families/households are not eligible to win. This giveaway is not affiliated with or sponsored by Facebook, Instagram, Twitter, or Pinterest.
More about today’s recipe.
Mini Bundt cakes are easy to make. I love the chocolate and coffee flavor together. Adding a few chocolate covered coffee beans puts these little guys over the top!
Remember to spray the mold with vegetable spray for easier release.
Mini Mocha Bundt Cakes
Ingredients
- 1/2 cup flour
- 1/2 cup granulated sugar I use Imperial Sugar
- 1/4 cup unsweetened cocoa
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/4 cup brewed coffee
- 1 egg yolk
- 2 tbsp melted butter
- 1/4 cup sour cream
- 1/4 tsp vanilla
Instructions
- Preheat oven to 300 degrees. Spray a mini bundt cake can with vegetable oil.
- Whisk together flour, sugar, baking soda, salt and cocoa in a small bowl.
- Cream together egg, butter, sour cream, vanilla and coffee. Add to dry ingredients.
- Add batter by the teaspoonful to each compartment up to the hole. Bake at 300 degrees for about 20 to 30 minutes until an inserted toothpick comes out clean. Cool cakes in pan on rack for several minutes before removing.
Checkout all these Great Chocolate recipes from our Friday bloggers!
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