Another party planning idea for you ... mini-bundt cakes ... the possibilities are endless. Lemon, Orange, Strawberry, Cherry, Coffee, and of course Chocolate! Use your imagination. For icing you can use a simple syrup or if you are artistic get out your decorating tools. The center of the bundt cake is a treasure trove. You can place a strawberry or cherry in the center. Or something as simple as whip topping. Here is a recipe for chocolate, of course. This recipe is for a 12-serving mini-bundt cake pan. 
Ingredients:
1 1/4 cups + 1 Tablespoon brewed coffee
3/4 cup Dutch process cocoa powder
2 1/4 cups sugar
1 1/4 teaspoons kosher salt
2 1/2 teaspoons baking soda
2 whole eggs + 1 egg yolk
1 1/4 cups + 1 Tablespoon buttermilk
1 cup + 2 Tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 1/2 cups, + 2 Tablespoons all-purpose flour, sifted
For the Glaze:
6 ounces unsweetened chocolate
3/4 cup unsalted butter
3 cups powdered sugar
1/2 cup sour cream, at room temperature
1/4 cup brewed coffee, cooled
Directions: Place oven rack in the center of the oven and preheat to 325 degrees F. Grease your bundt pan with non-stick spray and set aside. (For the cake batter) Put brewed coffee and cocoa powder in a small saucepan and bring to a boil, whisking frequently. Remove from the heat and let come to room temperature. In the bowl of a stand mixer fit with a whisk attachment, mix together sugar, salt, baking soda, eggs and egg yolk on low speed for about 1 minute. Add the buttermilk, oil and vanilla extract and mix on low again for another minute. Add the flour and mix on medium speed for 2 minutes. Add the cooled cocoa mixture and mix on medium speed for 3 minutes. The batter will be very loose. Pour into the prepared cake pans 3/4 of the way and bake for 20 minutes, or until a cake tester inserted in the cake comes out clean. Let the cake cool completely in the pan and then invert onto a cooling rack.
(To make the icing) Chop the chocolate into small pieces, put them in a heatproof bowl (or a double boiler) and set the bowl over a pot of barely simmering water. Be sure that the bottom of the bowl does not touch the boiling water. Remove the bowl from the heat when all of the chocolate bits have melted. Melt the butter in a separate pan or in the microwave. Whisk the melted butter into the melted chocolate until thoroughly incorporated. Sift in half of the powdered sugar. Add the sour cream and whisk to combine. Sift in the remaining powdered sugar and whisk until smooth. The glaze should be thick and shiny. Lastly, add the coffee and whisk to create a glossy glaze. Pour the glaze over the bundt cakes, covering them completely. Leave at room temperature until ready to serve. ~ Chef ~
