Chocolate Mini Bundts with Matcha Flowers, #BundtaMonth

Cherubs with drawn bows perch above dazzling chocolate displays. Lace doilies and paper red heart cutouts abound. Valentine’s Day, February 14th is approaching fast.

Cherry Blossom Heart (Photo Courtesy of 123rf.com)

The same commercial hype exists in Japan. However, females present bosses, male colleagues, boyfriends, husbands and fathers with gifts of chocolate and cookies. Giri-choco - obligation chocolate - plays an important role in office politics. Currying favor with higher ups and achieving the status of most beloved coworker are all a part of the game. (On March 14th, White Day, males are expected to present the ladies and girls in their lives with sweets and trinkets.)

Japanese chocolates with matcha green tea cream centers

Regardless of the customs of a country, most everyone in the world loves chocolate. So to honor the Baker Street #BundtaMonth February chocolate theme, I created mini Bundts with matcha (green tea) flowers.

Chocolate Mini Bundts with Matcha Flowers

Note: I used matcha powder and green tea in the cake, too. However, the delicious chocolate taste overpowered any subtle hint of the tea. So, feel free to delete the matcha powder and substitute water for green tea. Next time, I may try high-quality melted green tea ice cream plus the matcha powder. Feel free to add your suggestions in the comments section of how to punch up matcha flavors in cake.

Mini Chocolate Bundts with Matcha Flowers

1 Chocolate cake mix (recommended Duncan Hines Devil Food)
3 Eggs
1/3 Cup vegetable oil
1 Cup strong green tea
2 Tablespoons matcha powder

Combine well in your KitchenAid or with your electric mixer. Distribute the batter into well-greased and floured (or sprayed) mini Bundt pans. Bake for 30 minutes or until a toothpick emerges clean from the center. Cool.

Whip up chocolate buttercream OR add ¼ cup of powdered sugar to a can of frosting. Scoop into a piping bag fitted with a leaf tip.

In another bowl, which has been chilled overnight, pour 1 pint of heavy cream. Add ¼ cup of powdered sugar and 2 generous tablespoons of matcha powder. Whip until soft to medium peaks appear. Transfer the contents to a piping bag fitted with a circle tip.

Pipe matcha circles in the middle of the mini bundts. Surround the centers with chocolate leaves. Enjoy the beauty. And the bite of chocolate matcha deliciousness!

For other Bundt cake treats for you and your valentine, see the following gourmet creations by fellow food bloggers.

Chocolate Berry Bundt Cake by Heather from Hezzi D's Books and Cooks

Chocolate Bundt Cake with Balsamic Strawberry Sauce by Alice from Hip Foodie Mom

Chocolate Chobani Bundt Cake by Carrie from Poet In The Pantry

Chocolate Espresso Bundt Cake by Holly from A Baker’s House

Chocolate Mini Bundts with Matcha Flowers by Kim from Ninja Baking

Chocolate Raspberry Swirl Bundt Cake by Anita from Hungry Couple

Chocolate Rocky Road Bundt Cake by Tara from Noshing With The Nolands

Chocolate Turtle Bundt Cake by Kim from Cravings Of A Lunatic

Deep Chocolate Be Mine Bundt by Stacy from Food Lust People Love

Double Chocolate Swirled Bundt Cake by Laura from The Spiced Life

Chocolate Peanut Butter Layered Bundt Cake by Karen from In The Kitchen With KP

Red Wine Chocolate Bundt Cake with Mascarpone Whipped Cream by Kate from Food Babbles

Sour Cream Chocolate Bundt Cake by Renee from Magnolia Days

Quadruple Chocolate Bundt Cake by Dorothy from Shockingly Delicious

Vanilla and Chocolate Marble Bundt Cake by Anuradha from Baker Street

White Chocolate Raspberry Bundt Cake by Paula from Vintage Kitchen

Here's how you can be a part of Bundt-a-Month:
- Simple rule: Use chocolate - and bake us a Bundt for February
- Post it before February 28, 2013.
- Use the #BundtAMonth hashtag in your title.
(Example: #BundtAMonth: Chocolate Cinnamon Bundt)
- Add your entry to the Linky tool.

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