Mini bundt cakes (Polish Dessert)

step 1
Heat the oven to 180C/160C fan/gas 4. Melt 25g of butter and spread generously into the holes of a mini tin. Pour a little flour into each well and shake to coat, then tap off the excess. Beat the butter, powdered sugar and a pinch of salt with electric whisks. Add the eggs, one at a time, beating well after each addition. Combine the flour and baking powder in a separate bowl, then sift into the wet ingredients and stir until smooth. Combine cocoa powder and milk in a small bowl until smooth.

step 2
Pour 1 tablespoon of plain batter into each hole of the mold. Mix the rest of the plain dough into the cocoa powder mixture and then divide it between the holes. Bake for 15-18 minutes, or until a skewer inserted into the cakes comes out clean. Let cool in the mold for 5 minutes, then turn out onto a wire rack and let cool completely. Sprinkle with confectioners' sugar to serve.

step 3
Pour 1 tablespoon of light batter into each mold. Mix the rest of the dough with the stirred cocoa mixture and then fill the molds with a tablespoon.

step 4
Bake the mini Bundt cakes in the preheated oven for 15-18 minutes, depending on the size of the pans. After 15 minutes of baking, use a toothpick to test with a skewer and, if necessary, bake for another 3 minutes. Let the mini cakes cool completely in the pan. Then unmold carefully. Sprinkle with a little icing sugar and serve. Enjoy your meal!

foods：
150g butter
175 g plain flour
125g powdered sugar
3 eggs
1 teaspoon baking powder
2 teaspoons cocoa powder
3 tablespoons of milk
1 tablespoon icing sugar