Mini Chocolate Bundt Cakes with Silky Chocolate Glaze

Cakes

• 1 cup (227 grams) unsalted butter, softened
• 1 cup (200 grams) granulated sugar
• ½ cup (110 grams) firmly packed light brown sugar
• 4 large eggs
• 2½ cups (313 grams) all-purpose flour
• ½ cup (43 grams) unsweetened cocoa powder
• 1 teaspoon (5 grams) baking soda
• ¾ teaspoon (4.5 grams) kosher salt
• 1 cup whole buttermilk
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract

Glaze

• 1 (4-ounce) bar bittersweet chocolate, chopped
• 3 tablespoons (42 grams) unsalted butter
• 1 tablespoon light corn syrup
• 1 tablespoon heavy whipping cream
• ½ teaspoon vanilla extract
• Garnish: edible gold leaf*

• Preheat the oven to 325°F (163°C). Grease two 6-well mini Bundt pans or twelve mini Bundt pans with a baking spray that contains flour.
• For the cakes: In a large bowl, beat the softened butter with the granulated and brown sugars on medium speed until light and fluffy, about 3 to 4 minutes, scraping the bowl as needed. Add the eggs one at a time, beating well after each. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the flour mixture to the butter mixture in three additions, alternating with the buttermilk and beginning and ending with the flour mixture. Mix just until combined after each addition. Stir in the vanilla and almond extracts. Spoon the batter into the prepared pans, filling each about two-thirds full.
• Bake until a wooden pick inserted near the center comes out clean, 20 to 25 minutes. Allow the cakes to rest in the pans for 10 minutes, then remove and cool completely on a wire rack.
• For the glaze: In a medium microwave-safe bowl combine the chopped bittersweet chocolate, butter, corn syrup, heavy cream, and vanilla. Microwave on medium for 1 minute, stir, then microwave in short 20–30 second bursts, stirring between, until the mixture is smooth and fully melted. Spoon the warm glaze over the cooled cakes and finish with small pieces of edible gold leaf, if desired.