This week’s recipe is actually supposed to be called Milk Chocolate Mini Bundt Cakes. However, that posed a small problem for me.
1) I don’t own a mini bundt pan
2) I didn’t have any milk chocolate
3) No corn syrup for the glaze
4) Things are tight right now, so pantry diving is becoming my specialty
I hate to miss a Tuesdays with Dorie. I love the group, the book is fantabulous, and Dorie? Well, she goes without saying :) So instead of skipping, I did a little subbing by using up some stuff I had on hand.
The recipe calls for 7 oz of good quality milk chocolate. I had some white chocolate chips and some peanut butter chips left over in the pantry. Combined, they weighed in at 6.8 oz. Close enough!
I also didn’t have any whole milk. Now I know I could have used skim or 2%, but Dorie says in the “Playing Around” section that you can use buttermilk instead of the milk, just add an 1/8 teaspoon of baking soda to the dry ingredients. I had buttermilk, so that was perfect!
I also decided to leave out the nut swirl, as Dorie’s notes said that was perfectly fine.
Everything else was on hand, but I didn’t realize until after I made the batter that I probably should have doubled this to get a full size bundt cake. At this size, using the portions in the recipe, it took 32 minutes to bake.
So I ended up with half a bundt, a shorty cake if you will. Okay! So it looks more like a giant donut than a cake. Who cares?
When I made the glaze, instead of the corn syrup, I added in a tablespoon of unsalted butter. That didn’t work to well, it thickened the glaze too much, so I added in some heavy cream and ended up with a thick ganache. I blobbed it on top and added some nonpareils. There’s some magical about nonpareils that attracts children. So when my kids got home, naturally they devoured it!
This cake, even though it’s a peanut butter white chocolate cake, instead of a milk chocolate cake, was fabulous! Very moist, tastes wonderful, and a perfect after dinner treat. It was very simple to make too, a definite keeper!
Oh, and I have to throw in a comment about the plate that this cake is resting on. See, I picked it up a thrift store for $4.00. Isn’t it gorgeous? Problem is, I think it must have had a little dip cup or something that sat in the middle, as there’s a “cup holder type indent” right in the middle of the plate. I kept thinking “what the heck am I going to put on this besides cookies or crackers? A cake will definitely sink in the middle…”
HA! Not a bundt! So, this is my new bundt cake plate. :)