Black Velvet Ghost Bundts
- Level: Easy
- Total: 2 hr 30 min (includes cooling and setting time)
- Active: 45 min
- Yield: 12 mini bundts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 837
- Total Fat
- 35 g
- Saturated Fat
- 15 g
- Carbohydrates
- 128 g
- Dietary Fiber
- 4 g
- Sugar
- 81 g
- Protein
- 9 g
- Cholesterol
- 131 mg
- Sodium
- 366 mg
- Level: Easy
- Total: 2 hr 30 min (includes cooling and setting time)
- Active: 45 min
- Yield: 12 mini bundts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 837
- Total Fat
- 35 g
- Saturated Fat
- 15 g
- Carbohydrates
- 128 g
- Dietary Fiber
- 4 g
- Sugar
- 81 g
- Protein
- 9 g
- Cholesterol
- 131 mg
- Sodium
- 366 mg
Ingredients
Black Velvet Bundts:
Glaze:
Chocolate Cake Release:
Directions
Special equipment:
two 6-cavity mini bundt cake pans- For the black velvet bundts: Position a rack in the middle of the oven and preheat to 325 degrees F. Prepare two 6-cavity mini bundt pans by brushing with a thin layer of Chocolate Cake Release or spray with baking release spray.
- Whisk together the flour, cocoa powder, baking powder, salt and baking soda in a large bowl. Set aside.
- Beat the butter, granulated sugar and brown sugar in a stand mixer with the paddle attachment on medium-high speed until pale and fluffy, about 5 minutes. Beat in the eggs 1 at a time, then the vanilla extract. (The batter will appear curdled.) Add a third of the flour mixture and carefully mix on low speed until just combined. Mix in the warm coffee until just combined, then mix in another third of the flour mixture. Repeat with the buttermilk and finally the remaining flour mixture; mix until just combined.
- Fill the prepared bundt pans two-thirds full. Bake until the cakes spring back to the touch and reach an internal temperature of 205 degrees F, 35 to 40 minutes. Transfer to a wire rack and let cool for 15 minutes. Loosen the edges with a toothpick or wooden skewer and invert onto the wire rack to cool completely.
- For the glaze: Whisk together the confectioner’s sugar, milk and vanilla extract until smooth and thick. If it’s too thick to stir, mix in 1 teaspoon of milk at a time until the glaze is the consistency of honey. It should be very thick so it drips slowly and appears opaque enough to create ghosts.
- Pipe or spoon the glaze over each bundt carefully to leave a wavy “skirt” of exposed cake around the bottom. Stick on the candy eyeballs after the glaze has stopped dripping but before it has fully set.
Chocolate Cake Release:
- Whisk together the shortening and oil in a small bowl until smooth, 2 to 3 minutes. Mix in the flour and cocoa powder to form a paste. Using a thin brush, spread the cake release on the inside of the cake pans before adding the batter and baking. Store in an airtight container at room temperature for up to a month.
Cook’s Note
Cake release is very helpful when a cake pan has lots of nooks and grooves, such as a bundt pan. Baking release spray can be used in place of this but does not work as well. When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
