Mise en place. Preheat the oven to 375°F (gas mark 5 / 190°C). Spray the mini bundt cake pan with cooking spray.Tip: Since this cake pan is very detailed, it’s best to spray the mould generously and then let the excess oil drip off over the sink.
Sift the dry ingredients: Sift the flour, cocoa, and baking soda into a mixing bowl to remove any lumps. Add the salt and set aside.
Mix the wet ingredients: In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and sugar and pale and doubled in volume, for about 3 minutes. Add the eggs and vanilla extract and beat for another minute until combined. Scrape down the sides of the bowl with a rubber occasionally.
Make the batter: Add have of the flour-cocoa mixture and half of the sour cream to the sugar-butter mixture and combine on low for 1 minute. Add the remaining flour and sour cream. Combine first on low for 30 seconds and then on medium for another minute.
Bake the chocolate cakes: Fill each cavity of the prepared pan mould half / 2/3 with batter. Bake the cakes in the preheated oven for20 minutes, or until a cake tester or skewer inserted in the middle of a cake comes out clean. Take the cakes out from the oven and let cool foin the pan 15 minutes. Then carefully pop the cakes out of the pan.
Garnish the cakes: Using a sifter, dust the cakes with confectioners’ (powdered/icing) sugar and fill the middle with mini chocolate/candy eggs. It’s best to decorate the cake close to serving.
Shelf life and storage: Stored in an airtight container, the mini chocolate bundt cakes can be kept at room temperature for 3 days. You can also freeze them undecorated for a month. It’s best to decorate the cakes shortly before serving.