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🍰 Small Blueberry Bundt Cakes with Chocolate Filling

1630 kcal · 30 min · 4 servings

Small Blueberry Bundt Cakes with Chocolate Filling Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat your oven to 170 degrees Celsius with top and bottom heat.
  2. 2. Whisk one egg with some vanilla extract, the grated zest of a lemon, milk, and sunflower oil in a bowl until smooth.
  3. 3. Add sugar, a pinch of salt, flour, and baking powder to the egg mixture and stir everything together until a homogeneous batter forms.
  4. 4. Fill the batter into a squeeze bottle, a piping bag, or a resealable freezer bag.
  5. 5. Generously spray a mini bundt cake pan with baking release spray.
  6. 6. Fill the batter evenly into the molds of the pan.
  7. 7. Make sure to fill the center of the pan with batter as well, so that the cakes have a closed bottom later on.
  8. 8. Bake the cakes in the preheated oven at 170 degrees Celsius with top and bottom heat for 8 to 9 minutes until golden brown.
  9. 9. Remove the pan from the oven and let the cakes cool for a short while.
  10. 10. Carefully turn the cakes out of the pan and place them on a wire rack.
  11. 11. Let the cakes cool completely on the wire rack.
  12. 12. Chop chocolate roughly and melt two-thirds of it over a warm, but not boiling, water bath.
  13. 13. Remove the bowl with the melted chocolate from the water bath.
  14. 14. Stir in the remaining third of the unmelted chocolate until this part is also melted.
  15. 15. Fill the liquid chocolate into a squeeze bottle, a piping bag, or a freezer bag.
  16. 16. Fill the hollows of the cooled mini bundt cakes with the chocolate.
  17. 17. Place one fresh blueberry into the chocolate in each cake, allowing it to overflow slightly.
  18. 18. Decorate the cakes as you like by spreading some chocolate over the surface with a spoon.
  19. 19. Place the cakes in the refrigerator until the chocolate has set.

Nutrition per serving