INSTRUCTIONS
Preheat oven to 325° F. Lightly brush your mini pans with cooking oil and put a few teaspoons of chopped nuts in the bottom.
CAKES
Butter and sugar cream. Add the rest of the ingredients, except the chocolate chips, and mix for 2 minutes at medium speed.
Fold the chocolate chips.
Fill the mini bundts 4/5 and bake them for 10-15 minutes or until the toothpick comes out clean.
Cool until warm before removing the cakes from the mold (about 5 minutes). Cool completely
Use a skewer, a cake tester or dry spaghetti noodles to make holes in the cakes.
Slowly pour the rum syrup over the cakes, a few teaspoons at a time, so that the syrup is absorbed. Cover them with saran wrap and let them rest overnight.
To garnish, cover with whipped cream and raspberries or sprinkle with white chocolate ganache.
RUM SOAKING SYRUP
Butter, water and sugar are combined in a small pan. Bring it to a boil and then cook it for about 5 minutes until the syrup thickens slightly. Remove from the heat and let it cool down until it is warm. Add the rum and the vanilla.
WHITE CHOCOLATE GANACHE
Break the chocolate bar into pieces. Put it in a small bowl with milk. Gently melt the chocolate by sitting the small bowl in a larger one containing boiling hot water (a pastry mould works well for this). Stir until smooth.
NOTES
If you don’t have mini bundt buns, you can use a bun. You will probably have to cook for 20-25 minutes.
To make a great bundt cake, double the recipe and bake for 50-55 minutes.