I love mini bundt cakes because they're cute and elegant. Despite being individual portions, they make each person feel like they got a whole cake. Perfect for dinners, parties, and other special occasions!
Make Chocolate Cake
Preheat oven to 350°F / 180°C and line two 8-inch pans.Mix all chocolate cake ingredients (except hot water) in a bowl on low until combined. Bowl sides need scraping.
2
Mix in the hot water after mixing the batter.⅔ Cup Hot WaterSpread the batter evenly between the two cake pans and bake until a skewer comes out clean, 40–50 minutes.
3
Make Strawberry PureeCook strawberries and sugar in a high-sided saucepan on medium. Add water to fresh strawberries. Cook until strawberries break down, stirring occasionally.17 oz Strawberries, ½ cup White Sugar
4
Mash strawberries with a potato masher and boil. Stir occasionally while boiling until the mixture thickens and gels. (at least 15 minutes from boiling, longer if strawberries are liquidy).
5
Cool for 15 minutes after removing from heat.
Blend the strawberry mixture in a food processor or immersion blender until smooth.
After sieving out the seeds, cool the mixture before using.