I replaced the milk chocolate with 1/2 white 1/2 dark (70%), scooped the batter into a cupcake pan and loaded them all up with a nugget of dark chocolate ganache before tossing them in the oven to bake. I was surprised that the ganache just sat there eying me the whole time the cakes were baking..... I was truly expecting them to bubble over into a chocolatey mess. I plated up the warm cakes with a dollop of whipped cream (or whoopcream as the honey would say) and a drizzle of chocolate caramel (he doesn't have any snazzy saying for that tho).
You can grab the recipe from the Queen herself... The Queen of Quite a Lot that is... over at I'm Right About Everything.
Beautiful Bundt..Im glad you enjoyed the recipe and the changes you made to it!
ReplyDeleteSo cute.
ReplyDeleteI ended up making mine in muffin tins.
Oooh, see, that's what mine were missing... the whoopcream.
ReplyDeleteYours look delish!
YUM! Love your alterations and the whoop cream: Brilliant! So happy to hear you enjoyed this week's TWD =)
ReplyDeleteWhoop cream? Sounds kind of kinky!
ReplyDelete(But I think it's funny!)
Very nice. I had to buy the milk chocolate. Don't like it either. hehe
ReplyDeleteAmyRuth
YUM! That looks soooo good! :)
ReplyDeleteGanache in the middle sounds fabulous! Thanks for baking with me this week!
ReplyDelete