For the cake
1 c all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 stick (8 tbsp) unsalted butter, room temperature
1/3 c sugar
1 large egg
1/2 tsp pure vanilla extract
1/2 c whole milk
7 oz premium quality milk chocolate, melted and cooled
For the glaze
2 oz bittersweet chocolate, finely chopped
2 tsp light corn syrup
Preheat oven to 350 degrees and butter a 6-mold mini Bundt pan.
Toss together the walnuts, cocoa powder and sugar for the swirl.
Whisk together the flour, baking powder and salt.
Beat butter and sugar on medium in a large bowl until smooth, about 3 minutes, scraping the bowl as needed. Add the egg and beat 1 minute more, then beat in the vanilla. Reduce speed to low and add half the flour mixture, mixing only until its incorporated. Add the milk, and when it’s blended into the batter add the remaining flour mixture, again mixing just until it’s incorporated. Finally, add the melted chocolate and mix to blend.
Fill each of the mini Bundt molds with a little batter, then divide the swirl ingredients evenly among the molds and top off the Bundts with the remaining batter.
Bake for 20 to 22 minutes, or until a thin knife inserted into the centers of the cakes comes out clean. Transfer the pan to a rack and allow the cakes to rest for 5 minutes, then invert them onto the rack and let them cool to room temperature.
To make the glaze:
Melt the chocolate in a heatproof bowl over a saucepan of water or in a microwave oven. stir in the corn syrup. Using a small offset metal spatula or a table knife, spread the shiny glaze over the tops of the Bundts.