Raffaello mini bundt cakes

14. June 2019Laura Tassatti
raffaello-minigugelhupfe

These bundt cakes were one of my first own recipes. We were invited to a wedding where there were little cookbooks with recipes from the guests who had sent them before. Since I like baking and wanted to try creating my own recipe anyway, I thought I’d have to come up with one myself. So I researched and thought about what the bridal couple might like and finally baked these Raffaello mini bundt cakes and wrote down the recipe. A friend of mine just had birthday and was allowed to test them right away.

Print Recipe

Raffaelo mini-bundtcakes

  • Cook time: 20 minutes
  • Serves: 6

Ingredients

Batter

  • 1 egg
  • 50 g coconutoil
  • 110 g milk
  • 110 g flour
  • 25 g coconutflakes
  • 25 g cocoa
  • 1 tsp baking powder
  • 1 pinch salt
  • 1 pinch vanilla
  • 4 Raffaellos

Decoration

  • 6 Raffaellos
  • 50 g white chocolate coating

Instructions

  • 1)

    Preheat oven to 200°C. Grease 6 small bundt-cake forms and dust with flour. Crush 4 Raffaellos.

  • 2)

    Cream oil with sugar and vanilla. Then stir in the Raffaellocream and the egg.

  • 3)

    Mix flour with cocoa, baking powder, salt and coconut flakes. Add the dry ingredients alternately with the milk to the egg mixture and stir in.

  • 4)

    Bake in the oven for 15-20 minutes. Let it cool down a little before turning it out of the mould.

  • 5)

    Now melt the white chocolate coating in a water bath and pour over the bundt cakes Finally, place one Raffaello each on the bundt cakes and enjoy.

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