Welcoming 2012 with Mini Chocolate Bundt Cake sizzling in a satiny choco glaze (Eggless & Dairy free)

May each day of the new year be vibrant & sparkling

Happy 2012

It feels just yesterday that a brand new day of year 2011 blossomed and within no time 2012 has barged in and is ready to dawn many a celebrations in our life. As we embark on this day let's wipe the slates clean and make a fresh start !

While 2011 was good enough and I thank God for all the big n small blessings bestowed on us, I really can't wait for 2012 to ROCK N ROLL

Also, a big shout-out to my dearest sister Suchitra , who played Santa and sent me a boxful of baking accessories - mini bundt pan tray, silicon muffin liners, cookie/cupcake decorating kit etc. 
To welcome 2012 with a bang , I made these mini bundt cakes that is eggless and dairy free and was literally devoured by us. 

What really caught my attention in this cake (that is also called as dump cake) was that, it is eggless and dairy free and is leavened by the chemical reaction of baking soda and vinegar. Interestingly, the recipe originated in war times when there was shortage of eggs,milk and butter but is dot on in terms of being light, moist and airy compared to the rich and dense chocolate cakes.The glaze or the frosting on the cake is not vegan and is based on hershey's Perfect Chocolate Frosting Recipe. 

Proof of our shameless indulgence 

What's in it :-

• All Purpose Flour - 280 grams
• Cocoa Powder - 60 grams
• Granulated Sugar - 200 grams
• Brown Sugar - 100 grams
• Baking Soda - 1 tsp
• Salt - 1/2 tsp
• Water 235 ml
• Sunflower Oil - 120 to 125 ml
• Apple Cider Vinegar - 1 tbsp
• vanilla Extract - 1 tsp

For the glaze ( I eyeballed the ingredients, so the quantity is just approximation) 

• Butter - 75 grams
• Cocoa Powder - 50 grams
• Powdered Sugar - 150 grams - to taste
• Milk - as required
• Vanilla Extract - 1 tsp

Useful Pointers before baking

1.	You can use white vinegar in place of apple cider vinegar
2.	In place of sunflower oil you can use any vegetable oil
3.	Pour the batter in to the pan/loaf/tin immediately without resting it ; also the cake rises very quickly after setting them in the pan/tray/tin/loaf, so take care to pour the batter in to an adequate tin and only pour a little more than half of what the container can hold
4.	The cake stays fresh even after refrigeration. Take care to place them in a well sealed box. I left 2 of the mini cakes with the glazing on, in a covered stainless steel container; it tasted as fresh as new the next day.

Here's How :-

Preheat oven to 350 F/175 C. Grease and flour a 9-inch bundt pan / mini bundt tray.
In a large bowl, sift together flour and cocoa powder. Whisk in sugar, brown sugar, baking soda and salt. Pour in water, oil, vanilla extract and vinegar, whisking thoroughly/beating on a low-medium speed, but quickly, until the batter comes together and is quite smooth.Pour into prepared pan.
Bake for 25-30 minutes or until a tester comes out clean and the cake springs back when gently pressed.Allow to cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Once the cake as cooled, top with any glaze.

To make the glaze , melt butter. Stir in cocoa. Alternately add powdered sugar and  milk as required beating it to spreading consistency. Stir in vanilla. 

Enjoy !
Linking it to Nancy's YBR-Jan'12