Bittersweet Mini Bundt Cakes with Brandied Whipped Cream

Preheat oven to 325°. Spray a 6-mold miniature fluted tube pan* with baking spray with flour.

In a small bowl, whisk together cocoa, ¼ cup boiling water, and espresso powder until smooth. Let stand until cooled to room temperature.

In a large bowl, beat butter, sugars, and vanilla with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.

In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture and cocoa mixture to butter mixture, beating until combined. Beat in melted chocolate. (Batter will be thick.) Spoon batter into prepared molds, smoothing tops. Tap pan on counter twice.

Bake until a wooden pick inserted near center comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool on a wire rack for 30 minutes. Spoon Bittersweet Chocolate Glaze over cakes. Serve with Brandied Whipped Cream. Garnish with cinnamon, if desired.

Place chopped chocolate in a medium bowl. In a small saucepan, bring cream to a simmer over medium heat. Pour over chocolate, stirring until smooth. Stir in vanilla. Use immediately.

In a medium bowl, beat cream, confectioners’ sugar, brandy, and vanilla with a mixer at high speed until soft peaks form. Use immediately, or cover and refrigerate for up to 1 hour.