Cake for breakfast?!
Yep. It’s pretty normal around here. The cake is called a ciambellone, it is a dense cake, similar to pound cake or bundt cake in texture. It is perfect for eating with a cappuccino in the morning.
These mini bundt cakes are made from the classic ciambellone recipe. It is a favorite breakfast option around here. And when I got these adorable mini cake pans from IKEA for Christmas, I just had to try them out! Aren’t they cute?!
Begin by preheating your oven to 350°F (175°C). Grease and flour your mini cake pans.
Measure 1/2 cup of room temperature butter and 3/4 cup of white sugar and 1/4 cup of brown sugar into your electric stand mixer. Beat on high for 2-4 minutes. Scrape sides of the bowl half way through. Next add your 2 eggs, 1 at a time. Beat well after each addition. Beat well for another 2 minutes, scraping the sides and bottom of the bowl. Add 1 teaspoon of vanilla bean paste.
Next mix together your dry ingredients in a small bowl. Measure 1 3/4 cups of cake flour, 1/8 teaspoon of salt and 3/4 teaspoon of baking powder into your bowl and blend well with a fork or small whisk.
Next add your flour mixture into your butter mixture, alternating with the 1/2 cup of buttermilk. Begin and end with dry ingredients (flour, buttermilk, flour). Mix just until blended.
Remove half of the batter and put it into a small bowl. Add 1/8 cup cocoa powder to the batter and stir it in well. Add 1/2 cup of mini chocolate chips to the chocolate batter.
Fill your cake pans, alternating the chocolate and plain batter. Place a large dollop of chocolate, then large dollop of plain in a circle until you have filled the pan.
With the tip of a knife or a skewer stick gently move through the dough, swirling the chocolate and plain batter together to make a swirly chocolate and plain pattern with your batter.
Bake at 350°F for approximately 20 minutes. Allow to cool, flip your pan over and it should pop out!
Enjoy! If you want the perfect cappuccino to go with your cakes, head over this way! It doesn’t get any better than an Italian cappuccino.
*Note: The baking time depends on the size of your pan! A larger, deeper pan will take more time to bake. In fact, one of my mini pans took 5-7 minutes longer than the other! And they were the same diameter, just different depths! Just make sure to check in regularly by sticking a toothpick into it. It should come out with crumbs on it, but no sticky batter.
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