- Valentine’s Day wouldn’t be complete without chocolate! These Chocolate Mini Bundt Cakes with Rose Chocolate Ganache is the absolute perfect dessert for the occasion.
And the ganache is made with Eagle brand Condensed Milk. An added bonus!
Definitely make these this Valentine’s Day!
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Mini Chocolate Bundts
Makes 6 mini bundts
• 1 cup sugar
• 1 cup flour
• 1/2 cup dark cocoa powder
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 1/2 cup buttermilk
• 1/4 cup oil
• 1 tsp vanilla
• 1/4 cup boiling water
Chocolate Ganache:
3/4 cup heavy cream
1 cup chocolate chips
1/4-1/3 cup Eagle Condensed Milk
1/2 tsp Rose extract or water
Pre-Heat oven to 350°F. Grease and flour a 6 mini bundt baking pan.
Add egg, oil, sugar and vanilla to a bowl of a standing mixer. Beat on medium speed until mixed.
Add flour, cocoa, baking powder, baking soda and salt. Mix again while slowly pouring in the buttermilk. Stir in boiling water. Pour batter into prepared pans.
Bake 15 to 20 minutes. Cool on a wire rack.
In a bowl add heavy cream. Microwave until it just starts to boil. Remove from microwave and add chocolate chips. Let it sit for one minute then stir until smooth. Add 1/4 cup condensed milk. If you want it sweeter, add more. Stir in rose extract.
With a spoon, add ganache to the tops of each chocolate mini bundt.
*Sprinkle with crushed dried rose petals (Optional)
