TWD: Milk chocolate mini (not) bundt cakes

Cake is my favourite dessert, so I was so happy that we finally had one to make this week. In fact, I baked 2 weeks' worth of Dorie along with the apple turnovers on Friday. I am going to Montreal for a month's work, so this was my only sure opportunity to bake.
It seems whenever I make one of Dorie's recipes I leave things out. I've never thought of myself of a minimalist, and if you could see the state of my apartment I'm sure you'd agree. Anyway, I left the following out of this recipe:
1. The swirl--I didn't want this to be like coffee cake.
2. The chocolate glaze--seems many of my fellow bakers had trouble with it. I did replace it, though.
3. The holes. I don't own a mini bundt pan.
That's not too many omissions, is it?

I realized I don't even own a muffin tin, as I gave it away a few weeks ago. I do have some 4-ounce ramekins and the batter was the perfect amount to make 8 small cakes.

These weren't bad, but I wish I had replaced the milk chocolate with dark, because I didn't find that they had enough chocolate flavour. They were really good warm with the caramel sauce and a few toasted pecans.

Oh, the caramel sauce: Mmmmmm! I had half a can of condensed milk left in the fridge from these, so I cooked it with about 3/4 of a cup of dark brown sugar, stirring until the sugar melted and then added around 1/2 a cup of half and half and a few tablespoons of butter and simmered until it was thick. After cooling slightly, I added some vanilla. 

This week's recipe was selected by Kristin of I'm Right About Everything, so click on over to her blog for the recipe. You can also see what everyone else came up with by checking out the TWD blogroll.