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Mini Bundt Cakes with Chocolate GanacheHere`s a white cake recipe specifically for the mini Bundt cake pan - Makes 6 mini Bundt cakes.1 cup (2 sticks) butter or margarine, at room temperature
1 1/4 cups granulated sugar
3 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon saltChocolate Ganache (recipe follows)
Decoration (optional): Dark-or white-chocolate curls
Mini chocolate chips
Nonpareil candies1. Heat oven to 350 degrees F. Coat 6 mini Bundt cake pans with nonstick cooking spray.2. Beat butter in large bowl until creamy. Gradually beat in sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each. Beat in vanilla.3. Mix flour, baking powder and salt in small bowl. Gradually beat flour mixture into butter mixture; beat on medium speed 3 minutes or until thick and creamy. Divide among prepared pans.4. Bake in 350 degree F oven 20 to 25 minutes or until wooden pick inserted in centers comes clean. Let cakes cool in pan on wire rack 10 minutes. Gently loosen edges; remove to wire rack to cool completely.5. Drizzle with Chocolate Ganache. Decorate as desired.Chocolate Ganache: Bring 1 1/2 cups heavy cream in saucepan to boiling. Remove from heat. Add 6 squares (1 ounce each) bittersweet chocolate, 6 squares semisweet chocolate; stir until smooth. Add 1 1/2 teaspoons vanilla extract. Cover; let stand 30 minutes, until coating consistency (makes enough to coat 6 cakes, 1/2 cup per cake). If just drizzling cakes, reduce cream to 1/2 cup and chocolate to 2 ounces each of bittersweet and semisweet chocolate (enough for 2 tablespoons per cake).Chocolate Mini Bundt Cake Variation
Melt 4 square (1 ounce each) unsweetened chocolate in small saucepan. Prepare cakes as above, beating in chocolate with vanilla extract (step 2). Drizzle chocolate cakes with white Confectioners` Glaze.Confectioners` Glaze
Beat 2 cups sifted confectioners` sugar, 2 to 2 1/2 tablespoons milk and 1/4 teaspoon salt in small bowl until smooth.

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