Step 1 of 5
Mini Bundt Cakes
Heat oven to 180°C / 160°C fan / Gas 4. Melt 25g of the butter and brush generously into the mini Bundt tin holes. Add a little flour to each, shake to coat, then tip out excess.
Step 2
Beat the remaining butter, sugar and a pinch of salt with an electric whisk. Add eggs one at a time, beating well after each. Sift in the flour and baking powder and stir until smooth.
Step 3
Mix the cocoa powder and milk in a small bowl until smooth.
Step 4
Spoon 1 tbsp of plain batter into each tin hole. Mix the remaining plain batter with the cocoa mixture, then divide this chocolate batter between the holes.
Step 5
Bake for 15–18 minutes until a skewer comes out clean. Cool in the tin for 5 minutes then turn out onto a wire rack. Dust with icing sugar to serve.
