1. Preheat oven to 350°; grease and flour 12 mini-bundt forms and set aside (if you only have a Mini-Bundt pan with six cavities, bake this recipe in two batches). 2. In a bowl, whisk the flour, 1 cup sugar, baking soda, salt, cayenne, and cinnamon together; set aside. 3. Beat eggs and buttermilk together and set aside. 4. Melt butter and chocolate together in the top of a double boiler or in a metal bowl suspended over simmering water; make sure that the bottom of the bowl does not touch the water. 5. Add in cocoa powder and espresso; stir until thoroughly combined. 6. Add the egg mixture to the chocolate mixture. 7. Stir in the remaining 1 cup sugar, vanilla, and almond extract. 8. Stir the wet ingredients into the dry ingredients; mix until thoroughly combined and any lumps are dissolved. 9. Pour the batter into the prepared Mini-Bundt pans. 10. Bake for 20 minutes exactly; let the bundts cool for 10 minutes before inverting them onto a wire rack to finish cooling. 11. Delicious served plan or with a dollop of whipped cream or chocolate whipped cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
