Yes, I’m playing the chocolate card, guilty as charged! As if mini, individual bundt cakes weren’t adorable enough, I had to go and drizzle a sticky, luscious dark lacquer all over them, thus rendering them utterly irresistible. These cakes incapsulate the beauty of baking, when a few ingredients combined together with a bit of love and chemistry turn into wondrous morsels in less than 20 minutes. Yes, you read correctly. The batter comes together in 5 minutes and after about 12-15 minutes in the oven these golden delights are ready to be devoured as they are or with a lick of molten goodness.

INGREDIENTS, makes 12 mini cakes (or muffins) 

2 eggs

3/4 cup of caster sugar

1/4 cup of rice bran or olive oil

1/4 cup of buttermilk

1 teaspoon of vanilla paste or extract

1-3/4 cup of self raising flour (or plain flour mixed with 1 tablespoon of baking powder)

1/2 cup of dark chocolate chips

2 tablespoons of butter

2 tablespoons of milk

METHOD

Preheat your oven to 170 C (340 F). Grease and flour a 12-hole mini bundt tin or muffin tin.

Beat eggs with sugar until pale and fluffy. Add oil and beat well. Add buttermilk and vanilla and mix to incorporate. Add the flour and gently fold in until smooth. Pour the batter into the holes and bake for 12-15 minutes or until pale golden. Cool in the tin for 5 minutes then transfer to a rack to cook completely.

In the meantime, melt the chocolate with butter (in the microwave or in a bowl over a pot of simmering water). When the chocolate has melted, whisk in the milk  until smooth.

Serve the cakes with a generous drizzle of chocolate sauce.

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