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Mini stracciatella bundt cakes

Too few ratings

homemade by Lena

Community Member

“This recipe was inspired by the food and lifestyle blog, Alles und Anderes. ”

Difficulty

Easy 👌
10
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
½ vanilla bean
50 g butter
50 g confectioner’s sugar
1 tsp vanilla sugar
egg
egg yolk
80 g flour
30 g bittersweet chocolate
85 g yogurt

Utensils

  • oven
  • cutting board
  • knife
  • frying pan
  • bowl
  • whisk
  • rubber spatula
  • bundt pan
  • wire rack

Nutrition per serving

Cal
103
Protein
2 g
Fat
6 g
Carb
11 g
  • Step 1/4

    Preheat the oven to 210°C/410°F. Scrape the vanilla bean. Chop the chocolate and set aside.
    • ½ vanilla bean
    • 30 g bittersweet chocolate
    • oven
    • cutting board
    • knife

    Preheat the oven to 210°C/410°F. Scrape the vanilla bean. Chop the chocolate and set aside.

  • Step 2/4

    Melt the butter in a frying pan and add to a bowl with the confectioner’s sugar, vanilla sugar, and vanilla bean seeds. Whisk to combine.
    • 50 g butter
    • 50 g confectioner’s sugar
    • 1 tsp vanilla sugar
    • frying pan
    • bowl
    • whisk

    Melt the butter in a frying pan and add to a bowl with the confectioner’s sugar, vanilla sugar, and vanilla bean seeds. Whisk to combine.

  • Step 3/4

    Add the egg and egg yolk and whisk to combine. Add the flour and continue mixing, then fold in yogurt followed by the chopped chocolate.
    • egg
    • egg yolk
    • 80 g flour
    • 85 g yogurt
    • rubber spatula

    Add the egg and egg yolk and whisk to combine. Add the flour and continue mixing, then fold in yogurt followed by the chopped chocolate.

  • Step 4/4

    Pour the batter into mini bundt cake forms and bake in the oven at 210°C/410°F for approx. 15 min. Let cool on a wire rack, and enjoy!
    • bundt pan
    • wire rack

    Pour the batter into mini bundt cake forms and bake in the oven at 210°C/410°F for approx. 15 min. Let cool on a wire rack, and enjoy!

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