Preheat the oven to 180°C. Grease 18 mini bundt tins (10cm) or silicone moulds very well.

Place the dry ingredients in a mixing bowl and stir with a wooden spoon to combine. Place the milk, butter, coffee and vanilla in a small saucepan over medium heat and stir until melted and combined. In a separate bowl, whisk together the eggs and crème fraîche lightly.

Add both the warm milk and the egg mixtures to the dry ingredients. Stir well to combine.

Fold the hot chocolate pieces into the cake mixture and spoon the batter into the bundt tins or silicone moulds. Bake for 20-25 minutes or until cooked through. Remove from the oven and allow to cool on a wire rack.

Place the cream and coffee in a saucepan and heat to scalding point. Add the white chocolate and vanilla paste and stir until melted and smooth. Bring to the boil and simmer for 5 minutes until thick and syrupy. Serve the bundt cakes with warm sauce drizzled on top.