Chocolate Raspberry Mini Bundts



This is my grandmother's recipe and it's a mayonnaise cake and it's sort of a Mocha cake, I made them into mini bundts for better presentation with having dinner parties. The Chocolate Raspberry Coulis is a bit challenging but it makes the cake since it's not that sweet.



Chocolate Raspberry Mini Bundts


Ingredients


Cake

3 cups of cake flour

1 1/2 cups of raw sugar

1 1/2 cups of hot coffee

1/2 cup unsweetened cocoa powder

4 ounces chopped bittersweet chocolate

1/3 cups of mayonnaise

1/2 teaspoon kosher salt

3 teaspoons baking soda

1 teaspoon of vanilla extract

1 teaspoon of bourbon

Non-stick spray


Raspberry Chocolate Coulis

2 pints of fresh raspberries

4 ounces of 100% chocolate

¼ cup of sugar

2 teaspoons of lemon juice


Directions


Cake


To a large mixing bowl, add cocoa powder and chopped bittersweet chocolate. Pour in boiling coffee, and let it sit for a few minutes, then whisk until smooth. The chocolate will have melted if you used it, and the cocoa dissolved.


Whisk in mayonnaise, salt, baking soda, sugar until smooth. Then whisk in a teaspoon of vanilla extract and Bourbon. Finally, whisk in flour, mixing vigorously to eliminate any lumps.

Grease a 12.5 x 13.5, 2 ½ inch mini bundt pan-inch pan. Pour the batter into the pan, and bake at 350 degrees 15 to 25 minutes, until the top springs back when the center is lightly pressed and a toothpick comes out clean.


Transfer to a cooling rack and let cool for about 30 minutes, turn out and let mini cakes cool for an additional 45 minutes to 1 hour.


Sauce


Place a double boiler over med heat, and melt the chocolate until smooth, remove from heat, and set aside.


Place raspberries, sugar, and lemon juice into a blender and puree, pour the puree through a mesh strainer into the bowl. Place on a double boiler on simmering water and warm slightly. You want the chocolate and the raspberries almost the same temp so it does not shock the chocolate.


Pour the chocolate into a bowl of a stand mixer, with the whisk attachment, turn to low, slowly add the raspberry mixture until all incorporated and smooth.


Plate cakes and pour sauce over cakes and garnish with a raspberry and mint.



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