I use affiliate links in some of my blog posts. This means that I could make a commission if you click on a link and purchase something. Read my full disclosure here.
The Hubs and I have been trying to be more creative with our precious time together. The Hubs’ job requires long hours and he is usually working 6 to 7 days a week. It doesn’t leave a lot of dating time to reconnect.
Recently his stress level has increased twofold because of some restructuring going on within the company. When he comes home I have been trying to help him de-stress with creative at-home date nights. You can read about some great at-home date night kits we tried here on my grief blog.
One such evening, I created a spa night. I had comfy clothes waiting for him at the door so he could get out of his sweaty, grease-stained work clothes. I had a bowl of fresh fruit salad since he doesn’t always take time to eat while at work. Also waiting on the counter was his favorite cocktail, a whiskey breeze.
We started with some pore strips to remove blackheads. Then we hung out in charcoal masks while I filed our nails. Once our faces were dazzlingly clean, I gave the Hubs a massage. I love using my favorite essential oils in massage oil to make it extra soothing. Here’s one of my favorite Lavendar oils! I always keep this one in stock.
Then once he was relaxed, I started him a bath while I cooked dinner. In thinking over my menu while cooking I realized I had some leftover heavy cream so I made a fresh whipped cream. But as I cooked dinner, I realized I had to have some kind of dessert to go with the whipped cream. What could I come up with in 30 minutes? You can’t just have plain whipped cream!
How about mini bundt cakes? I have barely used my mini bundt cake pan from Pampered Chef. So I whipped this recipe for dark chocolate mini bundt cakes together and the two cakes finished baking as we ate dinner. The cake we split was still warm as I heaped spoonfuls of whipped cream on top.
Now, the Hubs is very picky about chocolate. He usually prefers white chocolate or something with minuscule amounts of chocolate. However, even he was in ecstasy over the molten chocolaty goodness of this cake. As we ate it, the whipped cream began to melt down over the cake and the effect was even more delectable. The effect was almost like a molten lava cake.
There is a secret ingredient in these cakes that is entirely optional. I didn’t use it in the first batch. But when I used it in the second batch it added that extra subtle flavor that made these cakes taste like they were made by a professional.
The secret spice is anise seeds. I ground them up in my little mortar and pestle to release flavor and scent. Then I added them at the very end of making the batter. The anise seeds add a slight licorice taste and scent that melds perfectly with rich dark chocolate.
Honestly these dark chocolate mini bundt cakes are such a quick and easy treat to make! You can just make them for yourself or to share with someone special. Either way, it’s a great recipe to have in your dessert arsenal.
Tell me in the comments what flavor of bundt cake would you whip up for a date night in with your sweetheart.
Dark Chocolate Mini Bundt Cakes
- ¼ cup cocoa powder
- ¼ cup dark chocolate melting wafers roughly 2 oz
- 2 Tbsp boiling water
- 3 Tbsp sour cream
- ½ tsp vanilla extract
- ⅓ cup flour sifted
- ¼ tsp baking soda
- ¼ tsp salt
- 2 Tbsp unsalted butter room temperature
- ⅓ cup light brown sugar packed
- 1 large egg
- Preheat oven to 350°F and heavily grease and flour 2 mini bundt pans.
- In a small bowl, place dark chocolate wafers and cocoa powder. Pour boiling water over top and stir until melted. If wafers don't melt completely, place in microwave for 10 seconds and stir until smooth.
- Stir in sour cream and vanilla to the chocolate mixture.
- In a medium bowl, sift flour, baking soda and salt. Set aside.
- In a stand mixer, beat together brown sugar and butter. Add egg and beat until light and fluffy.
- Reduce mixer speed to low and add in half the flour mixture. Follow with half of the chocolate mixture. Scrape down sides and repeat with the rest of the flour and chocolate.
- Using a cookie scoop or a tablespoon, carefully fill the two greased mini bundt pans about ¾ full.
- Place on a jelly roll pan in case of spillage and bake for 10 minutes.
- Rotate pan at 10 minutes and bake for an additional 8-10 minutes or until a toothpick inserted comes out clean.
- Let cakes cool for about 10 minutes before inverting onto cooling rack.
- Cakes are best served warm. They can be reheated briefly in the microwave.
- 3/4 cocoa powder
- 3/4 cup dark chocolate melting wafers
- 4 Tbsp boiling water
- 3/4 cup sour cream
- 1 1/2 tsp vanilla extract
- 1 cup flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 6 Tbsp butter
- 1 cup light brown sugar
- 3 eggs