Latte Macchiato mini Bundt Cakes

Pretty little Marbled Bundt Cakes with Chocolate-Espresso flavor

 

 

what you need for 6 mini bundt cakes:

1 egg

4 Tbs. sugar

4 Tbs. butter, melted and cooled

2 tsp. vanilla paste or real  vanilla extract

1/2 cup  cake flour or all purpose flour

1/2 heaping tsp. of baking powder

1/8 baking soda

1 pinches of salt

3 Tbs. heavy cream

1/2 tsp. instant espresso ( dissolved in 1 tsp hot water)

1/4 tsp. rum extract

1/2 raw coco powder

Preheat your oven to 350 Fahrenheit or 180 Celcius. Prepare your mini Bundt cake tin as the Manufacturer instructed ( I use a silicone mold). Mix all dry ingredients (except for the raw coco) together in a bowl. In an separated bowl, whisk all wet ingredients together ( again except for the instant espresso and  raw coco). Add the wet ingredients to the dry, and mix until all is well combined. Take 4 tbs  from the dough into a new clean bowl, mix in your instant espresso and raw coco. First fill your bundt tins with the light dough, then add the espresso dough over it. With a wooden toothpick, glide in circular motions, up and down, one time around the Bundt cakes to make the marble. Bake in the oven for about 12-15 min., depending on your oven and tin sizes. Cover with your favorite glace. I used white chocolate.

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