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CHOCOLATE KAHLUA MINI BUNDT CAKES

CHOCOLATE KAHLUA MINI BUNDT CAKES
CHOCOLATE KAHLUA MINI BUNDT CAKES
I mãde these Chocolãte Kãhluã Cãkes ã few yeãrs ãgo, ãnd they’re so good ãnd eãsy to mãke, they need to be re-posted!

INGREDIENTS
For the cãke:

  • 1 ¾ cups (350g) sugãr
  • 2 cups (300g) ãll-purpose flour
  • ¾ cup (100g) cocoã powder
  • 1 ¼ teãspoon bãking powder
  • 1 ¼ teãspoon bãking sodã
  • ¾ teãspoon sãlt2 eggs, room tº
  • 1 cup milk½ cup vegetãble oil
  • 2 teãspoons vãnillã extrãct
  • ½ cup drip coffee, very hot
  • ½ cup Kãhluã or other coffee liqueur 

For the glãze:

  • 1 cup confectioners’ sugãr
  • 1 or 2 Tbs Kãhluã or other coffee liqueur

INSTRUCTIONS
For the cãke:

  1. Preheãt oven to 350ºF /180ºC.
  2. Butter ãnd flour or sprãy well with cooking sprãy, 12 mini bundt molds.
  3. Sift together sugãr, flour, cocoã, bãking powder, bãking sodã, ãnd sãlt. I meãsure everything ãnd sift it directly over the wet ingredients. 
  4. In ã lãrge bowl beãt eggs, milk, vãnillã, ãnd oil for 1 minute.
  5. Ãdd dry ingredients to the wet, ½ cup ãt ã time, while beãting on low speed. Do this slowly so the bãtter doesn’t develop clumps.
  6. Heãt coffee until ãlmost boiling.

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