Raspberry Mocha Mini Bundt Cakes

A coffee chocolate chip cake filled with a cream cheese vanilla bean creme and raspberry jam and topped with a mocha bittersweet ganache. There is a dehydrated raspberry, chocolate covered espresso bean and mini chocolate chips on top.

Ingredients:

1 Box Yellow Butter Cake Mix
1/2 tsp. baking soda (due to the acidity of the buttermilk and the coffee)
1/4 c Kahlua
1 T espresso powder
3 large eggs
1/2 c buttermilk
1/3 c mini chocolate chips
1 c seedless raspberry jam
1 8 oz. pkg. cream cheese, softened
1/2 c heavy cream, whipped
1/2 tsp. vanilla extract or vanilla bean paste (I used paste)
9 oz. bittersweet chocolate chips or chopped bittersweet
1 c heavy cream
1 T espresso powder
2 T Kahlua
Raspberries and Mini Chocolate Chips for decoration, if desired

Preheat oven to 350*.  Spray two (2) mini bundt pans with baking spray; set aside.  Note: If you only have 1 pan, bake them in batches.

In a large mixing bowl combine cake mix, baking soda, eggs and buttermilk.  In a small microwave safe bowl, combine the Kahlua and espresso powder and heat in microwave for 16 seconds. Stir until thoroughly blended.  Add to the cake mixture and blend for 30 seconds on low speed. Raise to medium and continue beating for 2 minutes. Stir in mini chocolate chips.

With a medium scoop, fill each bundt mold halfway with batter.  Bake for approx. 14-16 minutes or until tops spring back when lightly touched.  Cool in the pan 5 minutes then turn out onto a rack until to cool completely.  Prepare a baking sheet with parchment or wax paper.  Cut about a 1/2" slice from the top of each bundt and place the tops and bottoms side by side on the baking sheet.

Make the creme by beating the cream cheese until light and fluffy, add the vanilla and blend.  Fold in the 1/2 c whipped cream.  Fill a pastry bag fitted with a medium round tip and pipe onto one half of each bundt.  Fill a second pastry bag fitted with a medium round tip with raspberry jam and pipe onto the 2nd half of each bundt.  Place the two (2) halves together and chill for 30 minutes in the refrigerator.

Remove the chilled bundts and begin making the ganache.  In a heatproof bowl place 9 oz. of bittersweet chocolate chips.  In a small saucepan bring 1 cup of heavy cream just to a boil over medium heat.  Pour the hot cream over the chocolate and begin to whisk. Add 1 T espresso powder and 2 T Kahlua and continue to whisk until smooth.  Immediately spoon the chocolate over each bundt.  Decorate as desired.  Chill until ready to serve.

This recipe adapted from Taste of Home's Mini Almond Fudge Cakes.