Tuesday, February 2, 2010
Although this week's Tuesdays with Dorie recipe is technically for Milk Chocolate Mini Bundt Cakes (as chosen by Kristin at I'm Right About Everything) I didn't have the right pan and really can't purchase another pan right now (I'm pretty sure my husband would consider some sort of mayhem at this point if I try to bring anything else into our kitchen).
I instead just tried to make the batter into cupcakes, which worked fine with just a little bit of sinking in the middle of the cakes. I also chose to just dust them with a little powdered sugar and keep things simple for serving.
The only other change I made to the original recipe was to follow Dorie's directions in the Playing Around section for using buttermilk in the batter. The flavor of these cakes was really quite light and delicate without too much of an overwhelmingly chocolatey flavor at all. In fact, I was reminded most of the flavor of most red velvet cakes I've had which don't have too much of a pronounced flavor either - somewhere in between chocolate and vanilla. They were tender and we enjoyed them, but they weren't really a favorite of ours. I imagine with the addition of the nut swirl and the chocolate glaze they have more flavor too them.
Be sure to check in with the rest of the TWD Bakers to see what this recipe looks like without all the fiddling!