Instructions

• step 1 Heat the oven to 180C/160C fan/gas 4
• Melt 25g butter and generously brush into the holes of a mini bundt tins
• Tip a little flour into each hole and shake to coat, then tip out the excess
• Beat the butter, caster sugar and a pinch of salt together using an electric whisk
• Add the eggs, one at a time, beating well after each addition
• Combine the flour and baking powder in a separate bowl, then sift this into the wet ingredients and stir until smooth
• Combine the cocoa powder and milk in a small bowl until smooth
• step 2 Spoon 1 tbsp of the plain batter into each hole of the bundt tin
• Mix the remaining plain batter with the cocoa powder mixture, then divide this between the holes
• Bake for 15-18 mins, or until a skewer inserted into the cakes comes out clean
• Leave to cool in the tin for 5 mins, then turn out onto a wire rack and leave to cool completely
• Dust with icing sugar to serve
• step 3 Pour 1 tablespoon of light batter into each mold
• Mix the remaining batter with the stirred cocoa mixture and then fill the molds with a tablespoon
• step 4 Bake the mini Bundt cakes in the preheated oven for 15-18 minutes , depending on the size of the molds
• After 15 minutes of baking time, use a toothpick to test with a skewer and, if necessary, bake for another 3 minutes
• Let the mini Bundt cakes cool down completely in the tin
• Then carefully remove from the mold
• Dust with some icing sugar and serve