These Mini Chocolate Bundt Cakes are incredibly easy to make – simply mix all the ingredients in a bowl and voila! No electric mixer required. Each cake is a single serving, perfect for a small indulgence. These little delights are topped with decadent chocolate ganache for an extra touch of richness.
With their cute and compact size, these Mini Chocolate Bundt Cakes are sure to be a hit at any gathering or as a sweet treat at home. Whip up a batch in no time and enjoy the delicious chocolate flavor with every bite.
Prep time: 20mins | Cook time: 20mins | Yield: 8-12 (depending on the size of the pan)
Step-by-Step Video Recipe:
Written Recipe:
Mini Chocolate Bundt Cakes
These Mini Chocolate Bundt Cakes are incredibly easy to make - simply mix all the ingredients in a bowl and voila! No electric mixer required. Each cake is a single serving, perfect for a small indulgence.
Ingredients
For the Cake:
- 1 cup (120g) All-purpose flour
- 2/3 cup (135g) Granulated sugar
- 1/4 cup (22g) Unsweetened cocoa powder
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- A pinch of salt
- 1 large egg at room temperature
- 1/4 cup (55g) Unsalted butter, melted and cooled to room temp
- 1/2 cup (120g) Slightly warm water
For the Chocolate Ganache:
- 2/3 cup (100g) Milk chocolate, chopped or chips
- About 2 Tbsp of Milk at room temperature
Instructions
To make the cake:
- First, spray a 12-cavity mini bundt cake pan with cooking spray, making sure to cover all the surfaces and indentations to prevent the cake from sticking. If you don't have cooking spray, you can grease the pan with softened butter and dust it with a mixture of flour and cocoa powder.
- Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cakes.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients to combine and create a well in the center of the mixture.
- Add the egg, melted butter, and slightly warm water to the well. Gently whisk the ingredients until just combined and smooth, being careful not to overmix the batter.
- Fill each cavity of the prepared pan about 2/3 full with the batter and bake for approximately 20 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool for approximately 5 minutes, then remove them from the pan and let them cool completely to room temperature on a wire rack.
For the chocolate ganache:
- Melt the chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth. Add about 1 1/2 tablespoons of room-temperature milk and stir. If the mixture is too thick, you can add more milk, about 1 teaspoon at a time, until it reaches the desired consistency. Test the drip consistency on the inner side of the bowl.
- Using a small piping bag or small spoon, pour the chocolate ganache over the cakes.
- Store the cakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
