Chocolate Mini Bundt Cakes with Chambord Cream
(Makes 18 mini Bundt cakes or one large Bundt cake and 6 small ones)

The dense texture of these chocolate cakes is perfectly foiled by the light, fruity cream garnish. This dessert is a delight to the eye and the palate, and it is much easier to make than it appears. Check the Recommendations page of this site for information on where to buy ready-to-use chocolate decorations. The cakes can be frozen, unglazed and wrapped airtight, for up to 2 months. You will need nonstick baking pans for this cake.

1/4 to 1/2 cup granulated sugar, for coating the baking pan(s)

4 ounces excellent quality semisweet or bittersweet chocolate, chopped
1 cup unsalted butter at room temperature
1 cup granulated sugar
1 cup brown sugar, firmly packed
5 eggs, graded large
1 tablespoon pure vanilla extract
1 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups cake flour
1 cup real, full-fat, sour cream
1 cup boiling water
Chocolate Ganache (See recipe below)
Chambord Cream (See recipe below)

Preheat the oven to 350 degrees Fahrenheit and arrange the oven racks so they divide the oven into thirds. (If you are making the large Bundt cake, arrange the racks so the pan will be in the center of the oven. Spray the pan(s) with non-stick spray and coat them with granulated sugar.

Set up your mise en place. (See the Helpful Hints section of this web site.) Melt the chocolate. (Refer to the Helpful Hints section of this site.) Cream the butter and the sugars on high speed with an electric mixer until light in color and fluffy, about 5 minutes. Add the eggs and beat on very low speed for about 1 minute, until the eggs and blended in, then increase the speed to high and beat for 2 minutes. Scrape the bowl with a rubber spatula and add the vanilla, cocoa, salt, baking soda, baking powder and melted chocolate. Beat on lowest speed until the cocoa powder is mixed in, then increase to medium speed and beat until the mixture is evenly blended, about 30 seconds. Scrape the bowl again. Add 1 cup of the flour and beat on low speed until it is blended in. Add the sour cream and mix on low speed until it is blended in. Scrape the bowl and add the remaining flour, beating on low speed just until the mixture is thoroughly blended. With the mixer running, add the boiling water in a slow stream along the side of the bowl, continuing to mix until the batter is smooth. Scrape the sides and bottom of the bowl and give the batter a few stirs to be sure it is evenly mixed. Pour the batter by half cupfuls into the prepared mini Bundt pans. If you are making the large Bundt with the 6 small ones, fill the small ones first with 1/2 cup of batter each, then pour the rest into the large pan. Bake the small cakes in the preheated oven for 17-19 minutes, and the large cake for about 40-45 minutes, or until a toothpick comes out clean when stuck in the cake. Remove the pans from the oven and set them on wire racks to cool for about 5 minutes. Then place a wire rack on the top of the pan and invert it. Remove the cake pan, leaving the overturned cakes on the wire rack to finish cooling.

When the cakes are cool, place the wire rack over a baking sheet (to catch any dripping Ganache) and pour slightly cooled Chocolate Ganache over the cakes, completely covering the tops and sides. You can serve them immediately or let them sit out at room temperature for up to 3 hours until you use them. If you will not be using them within 3 hours, place them in a cake saver and keep them at cool room temperature.

Chambord Cream

Chambord is a fruity, full-bodied black raspberry liqueur that is widely available in wine and liquor stores. It lends an intense boost to the black raspberry preserves in the cream garnish for this cake. You can use another berry jam and liqueur, such as Crème de Cassis and currant jam or preserves, or Framboise and seedless red raspberry jam or preserves, in this recipe if you wish. You can use this cream as an accompaniment to many other desserts besides the Chocolate Bundts. It can be made early in the day and stored in a covered container in the refrigerator until you are ready to use it. It can be piped or spooned right onto the dessert or on the dessert plates.

1/3 cup seedless black raspberry jam or preserves
2 tablespoons, or to taste, Chambord liqueur
1 cup heavy cream, chilled

Heat the jam and the liqueur in a small saucepan over medium heat, stirring often, just until the mixture starts to bubble at the edges. Remove from the heat and stir with a wire whisk until evenly blended. Set aside to cool. Beat the cream with an electric mixer on medium high until stiff being careful not to over beat it. Fold the blackberry jam mixture into the cream until it is thoroughly mixed in. Use immediately or store in a covered container in the refrigerator until you are ready to use it.

Chocolate Ganache
(Makes about 2 cups)

Chocolate Ganache is the classic standby of most professional pastry chefs when it comes to frosting a cake. The recipe never varies. It can be used as a frosting, a filling, or cooled and piped as a decoration. Use the best quality chocolate you can buy. The flavor of Ganache is true and clean. It has always been my favorite for flavor and texture, but it is also a quick fix when I am running on a tight clock.

8 ounces excellent quality semisweet or bittersweet chocolate, chopped
1 cup heavy cream

Place both ingredients in a microwave-safe container and microwave the mixture on high for 1-1/2 minutes. Check to see if most of the chocolate is melted. If not, return the container to the microwave for another 20-30 seconds. When most of the chocolate is melted, stir with a wire whisk until all of the chocolate has melted and the Ganache is perfectly smooth. If you are using it as a glaze, let it cool slightly and pour it over the cake or dessert. If you are using it as a filling or frosting, cover it with plastic wrap so that the wrap is covering the surface of the Ganache, and set it in a refrigerator to cool. When it is completely cool stir it gently with a wire whisk and frost or fill the cake. Be very careful that you do not beat the Ganache, because it will become grainy if it is beaten.

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