Mini chocolate, sugar and spice bundt cakes

• oil2 tbsp tbsp

  e.g., sunflower or rapeseed

• cocoa powder↗40g g

  plus extra for the tin

• unsalted butter120g g

  cut into cubes

• soft light‑brown sugar↗120g g
• golden syrup↗140g g
• brewed coffee75ml ml
• milk↗75ml ml
• ground nutmeg↗¾ tsp tsp
• ground cinnamon↗¾ tsp tsp
• ground ginger↗1 ½ tsp tsp
• plain flour↗200g g
• baking soda↗1 tsp tsp
• eggs↗2

  beaten

• dark chocolate↗100g g

  coarsely chopped

• heavy cream175ml ml
• кристалізований імбир50g

  грубо нарізаний

• міні форма бандт12-hole

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C with convection/gas 4. Generously grease the 12‑cup mini bundt tin with oil, then sprinkle each cup with cocoa powder. Tap the tin and tap it against your hand to ensure the cups are evenly coated with cocoa. Place the butter, sugar and golden syrup in a saucepan over medium heat and heat until the butter melts. Add the coffee and milk, remove from the heat and let cool slightly.

2. 2

   Mix the spices with cocoa powder, flour, baking soda and a pinch of salt in a large bowl. Make a well in the centre and pour in the eggs. Whisk, gradually folding in the flour from the sides. When a thick dough forms, slowly stir in the melted butter mixture. Transfer to a pitcher, then divide the batter into the tins and bake for 15‑20 minutes, until a skewer inserted into the centre comes out clean.

3. 3

   Meanwhile, place the dark chocolate in a heat‑proof bowl. Warm the cream in a small saucepan until it just begins to steam, then pour it over the chocolate and let it melt for 5‑10 minutes. Stir until you obtain a glossy ganache, then set aside to thicken slightly – the ganache should be pourable but not too runny.

4. 4

   Carefully turn the cupcakes onto a cooling rack, then drizzle them with the ganache. Sprinkle with crystallized ginger and allow to set. Store in an airtight container for up to five days.