Mini Chocolate Bundt Cakes, topped with chocolate ganache and fresh berries. Doesn’t get any better than this!
Have I mentioned how amazing my kids are? I count the ones that have married into our family, as my kids!
I bought a couple of mini Bundt cake pans to do a cooking demonstration and decided it wasn’t what I wanted to use. So I sent home one of the pans with my son, Zac, and his new wife, Shayna.
Since we have Sunday dinner each week, I asked them to make me something yummy! Of course, I was kidding because I know how busy they are, but boy did they deliver!
I expected it to be one of Zac’s creations because he loves to cook and come up with new things. I was wrong! Shayna was the one that made these delicious treats. They were gone before we ate dinner!
Ingredients: click to print
1/2 cup applesauce (no sugar added)
1 1/2 cups sugar
2 Cups flour
3 teaspoons vanilla extract
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
pinch of cinnamon
1 teaspoon salt
2 Cups purèed zucchini
- In a large bowl, mix applesauce, sugar, and vanilla together. Combine flour, cocoa, baking soda, cinnamon, and salt and stir until well mixed.
- Add flour mixture to sugar mixture while stirring. Next, fold in zucchini (I used an immersion blender to purèe 3 zucchini, which gave me about 2 cups).
- Pour into pan, I filled them pretty full, almost to the top. Bake at 350 for 22 minutes.
2 Tablespoon butter
2 Tablespoon coconut oil
4 Tablespoon unsweetened cocoa
1 teaspoon vanilla
1/4 cup milk
2 Cups powdered sugar (approx. Add to taste)
In a small bowl, melt the butter. Add cocoa and coconut oil, mix. Whisk in milk, vanilla, and powdered sugar to taste. Drizzle over cooled cakes.