Description
Indulge in these delightful Mini Boston Cream Bundt Cakes filled with rich pastry cream and topped with smooth chocolate ganache.
Ingredients
Scale
- For the Pastry Cream Filling:
- 2 cups (480 ml) milk
- 4 large egg yolks
- ½ cup (100 g) sugar
- 3 tbsp (24 g) cornstarch
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- For the Cake:
- 1½ cups (190 g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup (113 g) unsalted butter, softened
- 1 cup (200 g) sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120 ml) milk
- For the Chocolate Ganache:
- 1 cup (170 g) semi-sweet chocolate chips or chopped chocolate
- ½ cup (120 ml) heavy cream
Instructions
- Make the Pastry Cream: In a medium saucepan, heat milk over medium heat until steaming but not boiling.
- In a bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth.
- Slowly whisk the hot milk into the egg mixture, then pour back into the saucepan.
- Cook over medium heat, whisking constantly, until thickened (about 2–3 minutes).
- Remove from heat, whisk in butter and vanilla.
- Transfer to a bowl, cover with plastic wrap touching the surface, and refrigerate until chilled.
- Make the Cakes: Preheat oven to 350°F (175°C). Grease and flour a mini bundt pan.
- In a bowl, whisk flour, baking powder, and salt.
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla.
- Alternate adding flour mixture and milk, beginning and ending with flour.
- Fill each bundt cavity about ⅔ full and bake for 15–18 minutes, or until a toothpick comes out clean. Cool completely.
- Make the Ganache: Heat heavy cream until steaming, then pour over chocolate. Let sit for 2 minutes, then stir until smooth.
- Assemble: Using a small knife or piping tip, remove some cake from the bottom of each bundt. Pipe or spoon pastry cream into the center. Dip the tops of each cake into the chocolate ganache.
- Serve: Let ganache set slightly before serving.
Notes
- Ensure the pastry cream is completely chilled before filling the cakes.
- Store any leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini bundt cake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg