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Black Forest Mini Bundt Cakes

Delicious mini bundt cakes with deep chocolate flavor topped with cherry compote and whipped cream, perfect for elegant serving.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 9 mini bundt cakes
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the mini bundt cakes
  • 1 cup granulated sugar plus 2 tablespoons, divided
  • 3/4 cup all-purpose flour plus 2 tablespoons
  • 1/4 cup HERSHEY'S SPECIAL DARK Cocoa plus 2 tablespoons
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 ea egg preferably room temperature
  • 1/2 cup milk preferably room temperature
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup boiling water to loosen batter
  • whipped cream sweetened, for topping
For the cherry compote
  • 1 pound bing cherries fresh or frozen, pitted
  • 1 Tbsp lemon juice
  • 1 Tbsp cornstarch
  • 1 Tbsp water

Method
 

Make Cherry Compote
  1. Combine bing cherries, lemon juice, cornstarch, and water in a saucepan.
  2. Cook over medium heat, stirring frequently, until the mixture thickens.
Prepare the Cakes
  1. Heat oven to 350°F (175°C).
  2. Grease and flour 9 mini fluted tube cake pans.
  3. In a large bowl, stir together 1 cup of sugar, flour, cocoa, baking powder, baking soda, and salt.
  4. Add the egg, milk, vegetable oil, and vanilla. Beat with a mixer on medium speed for 2 minutes.
  5. Stir in the boiling water until fully combined.
  6. Pour batter into prepared pans, filling halfway.
  7. Bake for 17 to 20 minutes, or until a wooden pick inserted in the center comes out clean.
  8. Cool for 10 minutes, then remove cakes from pans to wire rack to cool completely.
Serve the Cakes
  1. Place cakes on plates and pipe a ring of whipped cream on top, creating an indentation in the center.
  2. Spoon cherry compote into the center and serve immediately.

Notes

Store leftovers in the refrigerator. Consume assembled cakes within 2 days for optimal texture. Unassembled cakes can be stored in an airtight container for up to 3 days.