These chocolate mini bundt cakes are full of the warming flavors of chili and cinnamon, and are a perfect dessert for the colder months.
In the colder months, I always want to eat things that are warming - soups, hot chocolate, baked goods that are full of spices. Hot chocolate favored with chili powder and cinnamon is especially warming. These little cakes are easy to make, without any prior preparation, and are the perfect treat for a cold day.
You Will Need
Make the cakes: preheat the oven to 350° F (180° C) and grease and flour your mini bundt pan, or use nonstick spray.
In a medium bowl, stir together the flour, cocoa powder, baking soda, salt, cinnamon, cayenne powder and ancho powder until they are fully combined.
In a large mixing bowl, add the brown sugar, egg, oil, sour cream and vanilla exract, and whisk these until they are well combined. Sift in the flour mixture, about 1/2 cup at a time, whisking until the flour is incorporated but being careful not to overmix.
Spoon the batter evenly into the mini bundt molds and bake at 350° F (180° C) for about 15-18 minutes, or until the top of the cakes spring back when you touch them. Allow them to cool for at least 30 minutes before covering them with the ganache.
Make the ganache: chop the dark chocolate and add it to a medium bowl. In a small saucepan, bring the heavy cream to a simmer, then pour it immediately onto the chocolate. Allow the chocolate to sit in the hot cream for about 2 minutes, then begin to stir gently, continuing until the ganache is smooth and shiny. Finally, stir in the cinnamon, ancho powder, and cayenne powder.
Let the ganache cool for about 10 minutes to set a little. Place the cakes on a cooling rack set over a sheet pan or paper, then spoon the ganache over the cakes. You can store them at room temperature for about 4 days.