Gingerbread Mini bundts with a White chocolate ganache drizzle…for the holiday season
Its that time of the year again when the world falls in love,every song you hear seems to say Merry Christmas …..the Christmas waltz playing in my wifi radio ,Christmas cheer everywhere,the aroma of Christmas baking ,a cup of coffee and my laptop…and this is the best moment of this year.
| Servings | Prep Time |
| 8piece | 10minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 2C all purpose Flour.
- 1tsp baking soda.
- 1/2tsp baking powder.
- 1 1/2tsps gingerground .
- 1 1/2tsps cinnamonground .
- 1/2tsp Clovesground .
- 1 LemonZest of .
- 1/2C brown Sugar.
- 1/4C white sugarfine .
- 2 Eggslarge at room temperature .
- 1/2C 4 C butteror3 / refine oil .
- 1/2C molasses, unsulphured .
- 1C milk.
- 1tbsp gingerfinely chopped fresh
- 1/4C gingerchopped crystallized
- . For the Ganache
- 1C cream.
- 2C chocolatechopped white .
Instructions
- Preheat the oven to 180 deg C and grease the dish.
- In a bowl whisk the flour,spices,baking powder, baking soda,lemon zest and chopped ginger.
- With a hand mixer cream the butter and sugar till fluffy,add the eggs one at a time beating well after each addition.
- Add the molasses and beat to combine.
- Now add the dry ingredients and milk alternately beginning and ending with the dry ingredients.beat till incorporated,finally with a spatula mix the batter with cut and fold method,scraping from the bottom and sides.
- Pour the batter in the pan or the dish and bake for 18-20 mins for the mini bundts and for 30-35 mins for the loaf or square dish or till a toothpick inserted comes out clean.
- Take out from the oven and cool on a wire rack.
- For the ganache heat the cream in a saucepan ,don’t boil.Add it to the chopped chocolate in a bowl,wait for 30 seconds and whisk to melt and combine.
- After it cools to room temperature,pour in a piping bag and drizzle on the bundt cakes.
Recipe Notes
A Merry Christmas to you all!!
