Mini bundt cakes Recipe

Preheat your oven to 180°C/160°C fan/gas 4. Melt 25g butter and use it to generously brush the inside of your mini bundt tins, then dust each hole with a little flour, shaking out any excess. Using an electric whisk, beat the remaining butter with the caster sugar and a pinch of salt until the mixture is pale and fluffy, then beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. In a separate bowl, whisk together the flour and baking powder, then sift this into the wet ingredients and stir gently until the batter is just smooth, being careful not to overmix. In a small separate bowl, combine the cocoa powder and milk until you have a smooth paste.

Spoon about 1 tablespoon of the plain batter into the bottom of each prepared bundt hole. Add the cocoa mixture to the remaining plain batter and stir it in gently until just combined; you'll see a marbled effect if you don't overmix. Divide this cocoa batter evenly among the bundt holes. Bake the mini bundt cakes for 15 to 18 minutes, or until a skewer inserted into the center of a cake comes out clean. Let the cakes cool in their tins for 5 minutes before inverting them onto a wire rack to cool completely, then dust them lightly with icing sugar before serving.