Ingredients

The following ingredients have 144 Servings
  • 1 TB unsalted butter for the pan
  • 1/2 cup flour
  • 1/2 cup Dutch process cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup champagne (or any sparkling wine)
  • 8 TB unsalted butter (melted and cooled)
  • 2 eggs
  • 1 cup sugar
  • 1/2 tsp vanilla extract

Instruction

  • Preheat oven to 350 F. Place flour, cocoa, baking powder, and salt in a mixing bowl and whisk together until well combined. Thoroughly butter all the cavities of a 12 cavity mini bundt pan.
  • In another mixing bowl, combine champagne, melted butter, eggs, sugar, and vanilla and whisk until it looks smooth and creamy.  This liquid mixture may look slightly curdled; that's normal.
  • Combine the wet and the dry ingredients and stir until just combined, scraping down the sides of the bowl as needed.
  • Fill mini bundt cake cavities about 2/3 full with batter.
  • Bake for about 13 minutes. Remove pan from oven and cool for 15 minutes on a rack. Gently loosen the cakes from the pan, cover the pan with a platter, and invert to turn out the cakes. Serve slightly warm, or cool completely to garnish with powdered sugar.