Mini Chocolate Bundt Cakes

These mini chocolate bundt cakes are delicious, individual-sized desserts that combine the classic rich texture of chocolate cake with the charming presentation of a Bundt shape. These cakes are perfect for special occasions or as a sweet treat to enjoy any time.

Mini desserts are so cute! They are so versatile to customize with different toppings, and these mini Bundt cakes are the perfect single serving.

Did you know that the word Bundt is actually a trademarked term for a brand of round cake pan with fluted sides? It’s actually a play on a German word, but the bundt cake was created in America. Always learning.

For all the chocolate lovers, this is a DOUBLE chocolate mini bundt cake because it adds a homemade chocolate ganache.

Dreamy, right?

You can of course decorate them as you please.

They are also perfect to decorate for holidays with different colored sprinkles!

For the vegetable oil ingredient, I like to use extra virgin olive oil or even avocado oil. Olive oil cake is a little bit healthier than other oils (hey, I’ll take it where I can get it) and adds a hint of unique flavor.

If you’d like a more spongy texture, you can also try replacing the oil with applesauce! I’ve done this for pumpkin bread and zucchini bread, but it won’t give you as rich of a flavor for these cakes. But I like to give you options.

Other chocolate dessert recipes you might like: chocolate ganache peppermint cookies, chocolate crinkle cookies, and hot chocolate bombs.

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Yield: 18 mini Bundt cakes

Mini Chocolate Bundt Cakes with Chocolate Ganache

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These mini chocolate bundt cakes are delicious, individual-sized desserts that combine the classic rich texture of chocolate cake with the charming presentation of a Bundt shape. These cakes are perfect for special occasions or as a sweet treat to enjoy any time.

Prep Time 25 minutes

Cook Time 25 minutes

Total Time 50 minutes

Ingredients

For the Chocolate Cakes

• 1 ½ cups granulated sugar
• ¾ cup cocoa powder
• 2 cups all-purpose flour, spooned and leveled
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ¾ cup vegetable oil (I prefer olive oil or avocado oil)
• 2 teaspoons vanilla extract
• 2 large eggs, room temperature
• 1 cup whole milk
• 1/2 cup brewed coffee, cooled to room temperature

For the Chocolate Ganache

• ¾ cup heavy cream
• 6 oz chocolate bar of choice (I like to use 70% cacao)

Instructions

1. Preheat oven to 350°F. Grease a mini Bundt pan.
2. In a large bowl, whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt.
3. In a separate bowl, whisk oil, vanilla, eggs, milk, and coffee.
4. Add the wet ingredients into the dry, whisking until no lumps remain.
5. Pour batter into prepared pan (about 3/4 full to allow room for rising) and bake at 350°F for 20-25 minutes, or until a toothpick inserted in the cake comes out clean (with a few crumbs on it). Let the cakes cool in the pan for 15 minutes before moving them from the pan to a cooling rack. Cool the cakes completely before adding the ganache.
6. To make the ganache: In a saucepan on medium heat, bring heavy cream to a simmer, stirring occasionally. Next, remove from heat and add chopped chocolate to the pan. Place lid on and let sit without mixing for 5 minutes. Then, mix until combined. Let the ganache sit uncovered for 15 minutes or until it is room temperature before pouring it over your cakes.
   

Notes

• Adding eggs and milk at room temperature to help the batter mix more smoothly and evenly, leading to a better texture.
• Ensure the coffee is cooled and close to room temperature before adding it to avoid cooking the eggs.
• Storage: store cakes in an airtight container in refrigerator for 3-5 days. Bring to room temperature before serving.
• You can decorate these for holidays with different colored sprinkles or herb garnish (like rosemary)!

Recommended Products

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• 
  SmartKitch Mini Bundt Cake Pan 3pcs Silicone Fluted Tube Cake Pans, 6Cavity Heritage Bundtlette Cake Silicone Mold for Baking Non Stick Fancy Molds (Pink+Blue+Gray, Fluted Tube)
• 
  Nordic Ware Heritage Bundtlette Cake Pan, Metallic, Silver

Nutrition Information:

Yield:

18

Serving Size:

1 mini Bundt cake
Amount Per Serving: Calories: 310Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 35mgSodium: 231mgCarbohydrates: 36gFiber: 1gSugar: 23gProtein: 4g

Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.