Save Recipe Print
Yield:
6 Mini Bundt Cakes
Level:
Easy

Ingredients

Directions

Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add yolks, incorporating well.

Sift together flour and baking powder. On low speed add flour to butter mixture alternating with sour cream and half and half. In a clean bowl, whip whites until stiff. Gradually add sugar and whip until glossy. Fold into batter. In separate bowl stir together cocoa, coffee and baking soda. Take off 1/3 of the batter and stir in cocoa mixture. Drop spoonfuls of each colored batter into 6 nonstick mini bundt cake pans. Bake at 350 for 35 to 40 minutes or until firm to the touch. Let cool in pan then turn out. Serve with warm chocolate sauce and banana-walnut ice cream

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Banana Sour Cream Pancakes

Recipe courtesy of Ina Garten

Sour Cream Noodle Bake

Recipe courtesy of Ree Drummond

Sour Cream Cheesecake

Recipe courtesy of Alton Brown

Sour Cream Mashed Potatoes

Recipe courtesy of Ina Garten

Giant Chocolate Lava Cake

Recipe courtesy of Food Network Kitchen

Chocolate Lava Cakes

Recipe courtesy of Ree Drummond

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Chocolate Cake in a Mug

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword