Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter (at room temperature)
  • 1 cup granulated sugar
  • 2 large eggs (at room temperature)
  • 1 teaspoon vanilla extract
  • 2/3 cup buttermilk (at room temperature)
  • 8 ounces chocolate candy melts (Ghirardelli dark melting wafers recommended)

Instruction

  • Pre-heat the oven to 350°F. Grease and flour a mini bundt pan (6 bundts).
  • Whisk together flour, baking powder, and salt in a medium bowl.
  • Cream butter and sugar in a large bowl until light and fluffy.
  • Add eggs and vanilla, one at a time and beat until well combined.
  • Add flour and buttermilk alternatively beginning and ending with the flour until combined. Do not over-mix.
  • Divide batter equally among the 6 bundt cups.
  • Bake for 20 to 25 minutes, until tops spring back lightly when touched and a toothpick or cake tester inserted in the center comes out clean.
  • Cool on a rack for 5 minutes then remove cakes from pan. Cool cakes completely.