Chef notes
I love this recipe because it really is the best of both worlds as far as two very different flavors coming together as one in a super cute package. The texture is just wonderful. It really is a beautifully tender with a pound cake-like density but also sort of light and fluffy too! It is so rich with the addition of cocoa powder, and the sour cream really brings such moistness to the finished product.
Technique tip: This recipe was tested in a six-cavity mini Bundt pan with a five-cup total capacity. However, mini Bundt pans can range anywhere from four to five cups. If your pan's total capacity is less than five cups, just reduce the baking time by a few minutes and check on the cakelettes early to prevent them from over-baking.
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