Mini Olive Oil Chocolate Bundt Cakes

PREPARATION

1. Preheat the oven to 350°F. Generously grease then flour a (12-cavity) mini bundt pan.
2. Place the cocoa in the bottom of a small bowl. Add the boiling water and whisk to combine. Stir in the vanilla and espresso powder.
3. In a medium bowl, whisk together the flour, baking soda and salt.
4. In the bottom of a large bowl or the bowl of a stand mixer, beat the sugar, eggs and olive oil on high speed until light, about 3 minutes. Reduce speed to low and add the cocoa mixture. Scrape down the sides of the bowl, then add flour mixture, beating on low speed until combined.
5. Pour batter into prepared pan, filling cavities about 2/3 full.
6. Bake until edges have pulled away from the side and a toothpick inserted in the center of cake comes out clean, about 15 to 18 minutes.
7. Transfer pan to a wire rack and let cool for 10 minutes. Remove cakes and place directly on the rack and allow to finish cooling completely.
8. Make the ganache: Place the chopped chocolate in a medium bowl. Add the cream to a small pot and set over medium heat. Once cream starts to simmer (little bubbles begin to form around the edges), remove it from the heat and pour over the chocolate. Let the mixture sit for 2 minutes. Use a spoon to gently stir and combine. Spoon ganache over cooled cakes and top with sea salt, if desired.
9. NOTE: The recipe makes two generous cups of batter. Reserve any extra to make additional mini bundt cakes or mini cupcakes. Or double the recipe to make one 8-inch round cake.