I vowed that I didn’t need any more Nordic Ware pans. And then I saw this one. And suddenly I found myself with a new Nordic Ware Gift Cakelette Pan. In my defense, I don’t have a mini holiday gift pan. Well I have this one holiday mini muffin pan, but the cakes I’ve baked in it don’t come out well. You can barely see the shapes. So I needed a new one.
I love how cute the mini cakes are in this pan. I wish I had a mini Christmas tree to stick them under. I wanted to make a holiday type cake for this pan. I originally was planning on making chocolate gingerbread cake but then realized I was out of molasses. So instead I decided to make chocolate cinnamon cakes.
These cakes are easy to make and delicious. They cakes aren’t intensely chocolate, but they still have a good chocolate flavor and the cinnamon adds a great dimension to the cake and is perfect for this holiday season.
Mini Cinnamon Chocolate Bundt Cakes (adapted from Food Librarian)
Yield: approximately eight cakelets
1 cup water
1/2 cup vegetable or canola oil
1/2 cup butter
5 tbsp unsweetened cocoa powder
2 cups all-purpose flour
1 1/2 cups sugar
1/4 tsp salt
2 tsp cinnamon
1/2 cup sour cream
1 tsp baking soda
1 tsp vanilla extract
1. Preheat oven to 350F.
2. In a small pot bring water, oil, butter and cocoa to a boil, and stir until mixed.
3. In a large bowl, combine flour, sugar, salt, cinnamon with a whisk.
4. Add the chocolate mixture to the flour and mix until combined.
5. Add the sour cream, baking soda, eggs and vanilla to the batter and mix until combined.