Preheat oven to 350*F.
Sift dry ingredients, set aside.
Blend wet ingredients.
Gently mix dry ingredients into wet, until just incorporated.
Pour batter into buttered mini bundt pan
bake @ 350*F for 1 hour.
After about 1 hour, remove the cake from the oven.
If you can smell it, it is done!
Do a toothpick-test to be sure it’s baked well.
Allow it to rest in the bundt pan for about 10 minutes.
Then flip it over and place it onto a metal rack where it
will continue to cool.
Icing #1: Chocolate Ganache:
Melt the chocolate chips gently over a water bath
or nuke them in a microwave.
Add the heavy cream and stir until nice & creamy.
Now is the right time to add the honey/corn syrup if
you want a shiny look.
Spoon ganache over half of the baby bundt and allow it
to drip over the sides.
Icing #2: Lemon Glaze:
Zest the lemon, then juice it.
Stir into the powdered sugar until lumps disappear.
Spoon over cake and allow the glaze to flow down the sides.
Don't be afraid to decorate with something festive. I set Papa Smurf onto my cake because he kinda looks like Santa.
Look through your kids' toys for something cute and unusual.
Voila! Now, you're a super-star!