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Mini Choc Malt Marbled Bundt Cakes
Mini Choc Malt Marbled Bundt Cakes, a delicious, quick and easy Easter dessert. My two favourite flavours swirled together in one little cake!
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 8 mini cakes
Ingredients
- 150 g butter
- 220 g caster sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 375 g self-raising flour
- 250 ml almond milk
- 1 1/2 tablespoon cocoa powder
- 2 tablespoons malted milk powder (or more if you like)
- 100 g dark chocolate
- 100 g milk chocolate
- 1 tablespoon butter or coconut oil
- Crushed Maltesers, to decorate
Instructions
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Preheat the oven to 180°C (350°F). Grease your mini bundt tins or large bundt tin well with non-stick baking spray. Beat butter and caster sugar until pale and creamy. Beat in eggs and vanilla extract.
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Fold in self-raising flour and milk. Divide mixture in half, in 2 separate bowls. Stir in cocoa powder to one portion, and the malted milk powder into the other one and mix well to combine. Alternately spoon the mixtures into the pan and swirl together with a skewer or chopstick to marble.
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Bake for 25-30 minutes or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes before transferring to a wire rack to cool.
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To make the glaze, melt the dark and milk chocolate with the butter in a double boiler or in 20 second bursts in the microwave. Spoon the glaze over the cake to serve and scatter with crushed Maltesers. If possible, decorate the cake just prior to serving.