Mini Bundt Cakes

I made these delicious mini bundt cakes after seeing the recipe on one of my new favorite websites, food52. I had planned on bringing them to work, or to a friend's birthday party, but alas, it didn't work out that way. I would like to say they all looked like the picture above, but instead they mostly looked like the picture below:

There clearly was not enough butter in the pan. I am facing the sad reality that excessive amounts of butter are the true secret to perfect baked goods. This recipe is too good not to post despite my failed attempt. They came out just as described and I was immediately sold when the ingredients included chocolate and coffee. I halved the recipe and used olive oil instead of vegetable oil. The recipe calls for sour milk, and after some research, found that combining milk and lemon juice makes sour milk. Let stand for five minutes. Another cool trick is to whisk the flour in the bag/container and scoop from the whisked flour to get a correct measurement.

Recipe:
2 cups sugar
1 3/4 cup all-purpose flour
3/4 cups dutch process cocoa powder, plus more for dusting
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 cup sour milk
1 cup freshly brewed strong black coffee
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla

- Preheat oven to 350. Butter a bundt pan and dust the inside with cocoa powder, set aside.
- Sift together sugar, flour, cocoa powder, salt, baking powder and baking soda in a bowl. Set aside.
- In a mixer on low add the milk, coffee, vegetable oil, eggs and vanilla one at a time. mix until everything is incorporated. Then, with the mixer still on low speed, slowly add in the dry ingredients. Once all of the flour mixture is added, mix the batter for a full four minutes on medium speed.
- Then, pour the batter into the bundt pan and bake for 45 minutes (or 20 minutes for mini bundt cakes), or until a cake tester comes out clean. Allow to cool to room temperature on a wire rack. Then, dust with powdered sugar and serve.