Valentine’s Day is just around the corner and I couldn’t be more pleased. I’ve always loved the holiday and not for the typical commercial reasons. I’ve found it to be such a sweet time for our family. In the last couple of years we’ve started celebrating with a yummy brunch and time together. Recently I’ve started throwing Charlie a party for him and a couple of his buddies for holidays. There’s something so fun about setting his little table for the season. My dear friend Jennifer from Town and Country Living has asked us to share something heart felt and homemade for Valentine’s Day. I’m thrilled to share Charlie’s Valentine’s Day tablesetting with mini chocolate bundt cakes that are a one of my families favorite desserts with you guys!
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I always have so much fun setting Charlie’s little table. I used just a simple runner, small white plates, and some cute felt hearts. I really like to keep things simple. Valentine’s Day isn’t a holiday that I really decorate for, although I do love it. I typically stick with some fresh flowers and add pastels into my decor.
No Valentine’s Day table is complete without a delicious treat. I chose one of our favorite desserts. It’s a very simple chocolate cake that is perfectly fluffy with just enough chocolate. I’ve not a huge frosting fan so I like to top them with a rich ganache. Charlie and I added these adorable heart sprinkles for a fun touch. You can find the recipe below. If you love chocolate as much as I do, I know you’ll love these!
Mini Chocolate Ganache Bundt Cakes
A light and fluffy chocolate cake with a rich chocolate ganache topping.
- 1 3/4 cups All-Purpose Flour
- 2 cups Sugar
- 3/4 cups Cocoa Powder
- 2 tsp. Baking Soda
- 1 tsp. Baking Powder
- 1 tsp. Salt
- 1 cup Buttermilk, shaken
- 1/2 cup Oil I typically use Olive Oil
- 2 XL Eggs at room temperature
- 1 tsp. Vanilla Extract
- 1 cup Freshly Brewed Hot Coffee You can omit coffee and use 1 cup of hot water in its place.
- 1 cup Heavy Whipping Cream
- 8 oz. Semi Sweet Chocolate Chips
Preheat the oven to 350 degrees F. Grease a 6 cup mini bundt cake pan.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
Pour the batter into the prepared pan at 3/4th full and bake for 22 to 26 minutes, until a cake tester comes out clean. Let the cakes cool in the pan for 10 minutes and then remove and cool the rest of the way on a cooling rack.
Bring heavy cream to a simmer on the stove top, stirring occasionally. Right when it starts to simmer, remove from heat and poor over chocolate chips,stir slightly to make sure all chips are covered.
Place a lid over the bowl and let it sit for 5 minutes.
Remove the lid and stir starting in the middle and working outward with a spoon or whisk until completely smooth. Pour spoon fulls over the tops of the cakes, letting it run down the side. Add sprinkles if you choose.
Adapted from Ina Garten's Chocolate Cake Recipe.
Do you decorate for Valentine’s Day? If you need a little inspiration my friends have some beautiful ideas for ya! Be sure to hop on over to the next blog for more festive ideas. Have a wonderful week and happy baking!