Mini Chocolate Bundt Cakes with Chocolate Ganache

I am so excited!  I got a new mini bundt pan for a steal, and that makes me even more excited.  Aren't foodies and  bakers the only one sto get excited about new cooking and baking equipment.?  Just like anything new, you don't know how to handle them, or how the product will turn out  How much batter to put in the pan?  I looked at a few websites to get a few tips.  I had visions of the little cakes sticking and falling apart. I'm happy to report that wasn't the case.  The secret to getting the cakes out of the pan is to thoroughly spray, and generously flour the pans. Also let the mini cakes stay in the pan 10-12 min after removing from the oven.  Because I made a chocolate recipe, I coated the pan with cocoa.

The first time that I used the pan, I wanted a tried and true recipe, so I used my go to chocolate cupcake recipe.  The bundt pan that I have makes six little cakes at one time, so I made cupcakes with the leftover batter. I could have cut the recipe in half, but I wasn't sure how much batter I needed.  I  put the unfrosted cupcakes in the freezer, adding to my inventory.  Do you have a stockpile of frozen goodies in the freezer?   Things do disappear, because my Hubby likes to eat frozen cake, and cookies. The little cakes turned out very well, moist and chocolaty.

To go along with the chocolate cakes, I made a chocolate ganche.  You can never have too much chocolate.  We served these little cakes to company topped with strawberries and whipped cream. There is just something special about having your own little cake.  Sure there are cupcakes, but the little cakes are so cute.  My head is spinning, just thinking of all the combinations and flavors you can make with cute little pan.  Next, I'm thinking pink, we'll see. 

Mini Chocolate Bundt Cakes Adapted from Chockylit
Ingredients:

Preheat to 350 degree oven
2cup flour
2 cup sugar
1/2 cup unsweetened cocoa powder
11/2 teaspoons baking soda
11/2 cups milk I used almond milk
1/2 cup butter (1stick)
2 teaspoons vanilla
2 eggs

Directions:
1. Measure out everything but the eggs directly into your mixer bowl.
2. Mix on low speed just until incorporated.
3. Beat on high speed for 2 minutes.
4. Add eggs.  Beat on high speed again for 2 minutes.

   Spoon batter into each mini bundt cup to the top of the inner ring, depending on your pan.. *** Bake for about 15-20 minutes until a toothpick comes out clean.  Cool slightly in the pan then transfer to a rack to cool. 

*** If you have leftover batter, depending on the size of your bundt pans, you can bake cupcakes with the leftover batter.

l linked up my recipe to Brandie@The Country Cook's Weekend Potluck #57
 Stop by and say Hi to Brandie!