Mini Bundt Cakes with White Chocolate Ganache

Mini Bundt Cakes with White Chocolate Ganache

Experiments! They bring an interesting twist to life. And my experiments in the kitchen are something to write about. I make all kinds of mess all day long. And the best thing about these messes are that they lead to further experimenting.

I was making cake pops and my white chocolate covering would not turn out the way it is supposed to. So i simply ate up the cake balls and started on licking spoonful of ganache. The ganache was yummm. And why not? It had white chocolate and heavy cream!! What’s not to like!!

As I licked the spoon I surfed the web. I came across this very interesting blog hipfoodiemom.com. The very name sounded so interesting. Anyhow I came across this recipe for Mini Bundt Cakes with White Chocolate Ganache. Loved the cake! Made the cake!

Recipe source : www.hipfoodiemom.com

Ingredients

2 cups grated carrots

½ cup brown sugar

½ cup raisins

2 eggs

½ cup granulated sugar

½ cup oil

2 pineapple rings (tinned ones), pureed

1 ½ cups flour

¾ tsp baking soda

½ tsp salt

2 tsp cinnamon powder

For the ganache

250 gms white chocolate, grated

1 cup heavy cream

Grease a mini bundt cake pan and dust it with four. This dusting part is important otherwise your cake will not come out easily.

Mix the grated carrots and brown sugar and keep aside for 10 minutes. 

Then add the raisins.

Beat the eggs well. Add the sugar and oil and beat. Add the pureed pineapples.

Sift together flour, baking soda, salt and cinnamon powder. Add it to the batter. Fold gently. Now add the carrot mixture. Pour the batter into bundt pan.

Preheat the oven to 170 degrees Celsius. Bake for 25-30 minutes.

While the cake is baking you can make the ganache. Put on a double boiler. Gently heat the cream and then add the grated white chocolate. Whip well till smooth.

When the cake is baked take it out and let it cool a little. Unmould the cake and drizzle ganache on top. Let the white molten chocolate flow down the sides.