Chocolate Chili Mini Bundt Cakes

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• Step 1

  Make the cakes: preheat the oven to 350° F (180° C) and grease and flour your mini bundt pan, or use nonstick spray.

• Step 2

  In a medium bowl, stir together the flour, cocoa powder, baking soda, salt, cinnamon, cayenne powder and ancho powder until they are fully combined.

• Step 3

  In a large mixing bowl, add the brown sugar, egg, oil, sour cream and vanilla exract, and whisk these until they are well combined. Sift in the flour mixture, about 1/2 cup at a time, whisking until the flour is incorporated but being careful not to overmix.

• Step 4

  Spoon the batter evenly into the mini bundt molds and bake at 350° F (180° C) for about 15-18 minutes, or until the top of the cakes spring back when you touch them. Allow them to cool for at least 30 minutes before covering them with the ganache.

• Step 5

  Make the ganache: chop the dark chocolate and add it to a medium bowl. In a small saucepan, bring the heavy cream to a simmer, then pour it immediately onto the chocolate. Allow the chocolate to sit in the hot cream for about 2 minutes, then begin to stir gently, continuing until the ganache is smooth and shiny. Finally, stir in the cinnamon, ancho powder, and cayenne powder.

• Step 6

  Let the ganache cool for about 10 minutes to set a little. Place the cakes on a cooling rack set over a sheet pan or paper, then spoon the ganache over the cakes. You can store them at room temperature for about 4 days.

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