Today is the first #BundtBakers post of the new year! #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s theme is coconut and our lovely host is Terri of Love and Confections.
I wasn’t sure I was going to participate in today’s bundt challenge because I’m allergic to coconut. But for Christmas I got not just one but two new bundt pans and I was itching to use them. I am now the ecstatic owner of the Bundt Duet Pan and the Garland Bundt Pan.
My husband’s birthday was last Friday and he loves Almond Joys, so I decided I could make bundtlettes for him (and #BundtBakers) and reserve one to be coconut free for me. (I should have saved me two, not just one!) Last year I tried making him Almond Joy Cupcakes which turned into Chocolate and Peanut Butter Cupcakes. So it was time for redemption. Yet again, I ran into frosting problems. It wasn’t a flavor/execution problem this time though! When I turned my bundtlettes out of the mold I realized there was no way I wanted to cover them up with frosting. They’re just too pretty! Turns out I didn’t have almond extract like I thought either. So instead, I made a ganache and garnished these little cakes with slivered almonds and coconut flakes. If you really want to play with the coconut flavor try adding 1/4 tsp coconut extract to the ganache!
This chocolate cake batter uses buttermilk and yields an incredibly rich, moist cake. My favorite part was the crusty edge.
I got six 1 C bundtlettes and one 2.5 C bundt out of this batter amount. According to the original recipe it will also make 24 cupcakes.
Almond Joy Bundtlettes
- 2 C flour
- 2 C sugar
- 3/4 C cocoa powder
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 4 eggs
- 1 tbsp vanilla extract
- 1 C buttermilk
- 1 stick butter, melted and cooled slightly
- 4 oz semi-sweet chocolate chips
- 1/2 C heavy cream
- slivered almonds, for garnish
- sweetened coconut flakes, for garnish
- Preheat oven to 350 degrees F. Grease six 1 C bundtlettes and one 2.5 C bundt pan.
- Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt in the bowl of a stand mixer until completely combine. Until it looks like a packaged cake mix!
- Add in the eggs, vanilla, and buttermilk. Mix for a few seconds before adding in the butter; to prevent the eggs from scrambling if the butter is still hot. Batter will be thick.
- Fill prepared bundt pans. Bake the bundtlettes for 25 minutes and the bundt for 30, or until a knife inserted comes out cleanly. Allow cakes to cool slightly in the pan before turning out onto a cooling rack.
- Prepare ganache: In a microwave safe bowl, heat chocolate chips and heavy cream for 30 seconds. Stir. Repeat until mixture is smooth. While the ganache is still warm, pour over the cakes. Garnish with slivered almonds and coconut.
*This recipe is adapted from Kristan at http://www.confessionsofacookbookqueen.com/2013/03/almond-joy-cupcakes/*
If you are a food blogger and would like to join us, just send an email with your blog URL to firstname.lastname@example.org. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the#bundtbakers homepage.
And don’t forget to take a peek at what other talented bakers have baked this month: