This week’s TWD was selected by Kristin of I’m Right about Everything: milk chocolate mini-bundt cakes! When it comes to chocolate, I get the impression that most of my blogging buddies would choose a nice dark chocolate over milk chocolate any day. For me, though, it’s all about the milk chocolate. I don’t like bittersweet chocolate at all and while I will eat semisweet, it’s definitely not my chocolate of choice. I blame my sweet tooth for my love of milk chocolate – for me, the sweeter the better! In any event, I was psyched about this week’s selection as it’s rare that recipes actually call for milk chocolate, much less let it play a starring role!
This recipe was also fun because it let me use my mini-bundt pan, which is definitely one of the least used pans in my house, despite its cuteness. The recipe called for a swirl of nuts, cocoa powder and sugar in the center but since we don’t like nuts here, I substituted peanut butter chips in the swirl of 4 of the cakes (for Shane) and mint chips in 2 of them (for me). The cakes are topped with a chocolate glaze, which caused problems for many of us this week. Mine was very clumpy and looked nothing at all like the gorgeous photo in the book, but after thinning it with a bit of hot water, it was usable. Next time I’ll skip the glaze (which I did this time on my 2 cakes anyway) or make a chocolate ganache for Shane’s cakes.
So, did the cakes live up to my high expectations? Sort of. I absolutely loved the flavor of the milk chocolate cakes with the mint chips in the swirl. Chocolate and mint is one of my favorite flavor combinations so not a huge surprise. The texture of the cakes was another story, though. They weren’t dry, but were quite heavy and dense. I’ve gone over the recipe time and again in my head and can’t figure out where I might have screwed it up. I also know I didn’t overcook the cakes, so I’ll be curious to read about the rest of the TWD bakers’ experiences this week. I’ll definitely make this one again and hopefully I can pick up some tips for improved texture next time. Thanks to Kristin for hosting this week’s selection. You can find the recipe on her blog or on pages 188-189 of the book.