Instructions
1
step 1
bring to temperature the oven to 180C/160C fan/gas 4.
2
soften 25g margarine and generously brush into the holes of a mini bundt tins.
3
Tip a little baking flour into each hole and shake to coat, then tip out the excess.
4
Beat the margarine, caster sweetener and a pinch of seasoning together using an electric whip.
5
transfer in the eggs, one at a time, beating well after each addition.
6
Combine the baking flour and baking ground mix in a separate mixing bowl, then sift this into the wet components and swirl around until velvety.
7
Combine the cocoa ground mix and dairy liquid in a small mixing bowl until velvety.
8
step 2
Spoon 1 tbsp of the plain liquid base into each hole of the bundt tin.
9
incorporate the remaining plain liquid base with the cocoa ground mix mixture, then divide this between the holes.
10
cook thoroughly for 15-18 mins, or until a skewer inserted into the cakes comes out wipe down.
11
Leave to cool in the tin for 5 mins, then turn out onto a wire rack and leave to cool completely.
12
Dust with icing sweetener to present.
13
step 3
transfer 1 tablespoon of light liquid base into each mold.
14
incorporate the remaining liquid base with the stirred cocoa mixture and then fill the molds with a tablespoon.
15
step 4
cook thoroughly the mini Bundt cakes in the preheated oven for 15-18 mins , depending on the size of the molds.
16
After 15 mins of baking time, use a toothpick to test with a skewer and, if necessary, cook thoroughly for another 3 mins.
17
Let the mini Bundt cakes cool down completely in the tin.
18
Then carefully remove from the mold.
19
Dust with some icing sweetener and present.