White Chocolate Caramel Mini Bundt Cakes

White Chocolate Caramel Mini Bundt Cakes



February 6, 2018
: 32 min


  • 63g margarine
  • 50g white chocolate
  • 33g brown sugar
  • 45g agave
  • 80ml milk
  • 1/2 tsp ground chia seeds
  • 1 1/14 tsp water
  • 1 tsp lemon juice
  • 75g flour
  • 25g self-raising flour
  • 1/2 tsp baking powder
  • 50g white chocolate
  • sprinkles
  • Step 1 Preheat oven to 160ºC,
  • Step 2 In a pan melt the margarine and 50g of white chocolate with the milk, agave and brown sugar.
  • Step 3 Whisk the chia seeds with water and add to the melted chocolate mixture once cooled. Also add the lemon juice.
  • Step 4 Sieve the flour, self-rasing flour and baking soda.
  • Step 5 Add the flour to the wet ingredients and mix until just combined.
  • Step 6 I use a silicone mini bundt tin, if you are using a metal one grease it well before filling.
  • Step 7 Bake for 32 minutes then transfer to a baking rack to cool.
  • Step 8 Once the cakes are cool remove from the mould or tin, if your bundts have domed you can level them off so they sit flat using a bread knife
  • Step 9 Melt the remaining chocolate in a bowl over a pan of boiling water.
  • Step 10 Drizzle the chocolate over each cake and add sprinkles before the chocolate hardens.

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