I am so excited to share this recipe with you! The Cake Slice Bakers started baking from our new book, World Class Cakes, this month and if this recipe is any indication I am going to love it! Canneles are a delightful little treat with a custard-like center and a beautifully crispy exterior. These adorable little treats are traditionally baked in cooper or sometimes silicone molds. I have neither and did not want to invest in any so I instead used my mini Bundt cake pan. The results were lovely and the cakes were the perfect chocolaty treat without being overly rich. Canneles are also typically made with rum (as the original recipe indicates) but we don’t typically keep it in the house. I instead opted for bourbon which is usually on hand.
I realized today that it has been an entire month since I last posted. Life has seemed crazy for me lately but fear not – I have lots of holiday goodies just around the corner that I’ve been working on the past few weeks. Until then, check out all the other choices the Cake Slice Bakers made!
Chocolate & Bourbon Cannele Bundts
Author: The Ruby Kitchen
Adapted from: World Class Cakes by Roger Pizey
2 cups whole milk
6 Tbsp. butter
1 vanilla bean, split and scraped
3¾ semisweet chocolate (at least 70%), broken up
2 cups powdered sugar
2 Tbsp. unsweetened cocoa powder
2/3 cups all-purpose flour
2 eggs, plus 2 egg yolks, beaten together
4 tsp. bourbon or rum
1. Preheat the oven 350 degrees F and grease mini Bundt cake pan and set aside.
2. Break up the chocolate and place in a bowl.
3. Gently boil the milk, butter and vanilla bean over medium heat, sitting frequently. Discard the vanilla bean and pour the hot liquid over the chocolate, whisking until the chocolate has melted. Set aside.
4. Sift together the powdered sugar, cocoa powder and flour and then add this to the eggs and egg yolks in a large bowl.
5. Now, fold the chocolate milk batter into this mixture and add the bourbon and mix once more. At this point you can refrigerate the batter for 3 days, whisking thoroughly before baking.
6. Spoon the batter into the Bundt pan leaving ¼ inch from the top edge.
7. Bake for 35-40 minutes. Remove from oven and allow to cool for 10 minutes before inverting onto a wire rack to cool.
8. These are best eaten the day they are baked because they will lose their crispy outer edge overnight.