These little Bundt cakes deliver the most decadent chocolate flavour ever! This Chocolate Mini Bundt Cake recipe is sure to please the chocolate lovers in your life.
Bundt Newbie
If this is the first time you’re attempting chocolate mini Bundt cakes, you won’t be disappointed. They’re tiny, adorable and oh-so delicious.
In addition to satisfying your sweet tooth, this recipe is a baker’s joy. The cake batter is relatively simple to make and you know how much I love an easy recipe. It works especially well because of it’s denseness as light cakes may not come out of the mini Bundt pan very well. Part of their allure is how beautiful they are, so a cake that can hold its structure is very important.
Pan Selection
There are so many beautiful Bundt pans available. From the classic and simple variety to the ultra intricate, there is a pan for all special occasions. If you already own a Bundt pan, there’s no need to buy another. The additional cost simply isn’t necessary. However, if you’re in the market for a new one, I’m sharing my top three choices.
- Nordic Ware Heritage Bundtlette Pan
- Nordic Ware Brownie Bundt Pan
- Wilton Excelle Elite Mini Fluted Tube Pan
How to Prepare Your Cake Pans
There’s nothing worse than the feeling of flipping over your delicious Bundt cake and having it stick to the pan. It’s truly heartbreaking. Thankfully, there are ways to avoid this scenario entirely. Properly preparing your pans is pivotal and applies whether you’re using a mini-Bundt pan or large Bundt pan.
- Baking Spray: while this is technically the simplest method, please know that not all baking sprays are created equal. Due to the elaborate details of Bundt pans, it’s best to use a spray containing flour such as the Pam Canola Oil Baking Spray with Flour.
- Grease: another great method is to grease your pan with shortening and then dust it with a little bit of all purpose flour.
Ingredients Needed
While the full ingredient measurements are provided in the recipe card below, here is a quick list of what you’ll need to make these mini chocolate Bundt cakes.
For the chocolate cake recipe:
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Cocoa powder
- Vegetable oil
- Buttermilk
- Salt
- Warm Water
For the chocolate ganache:
- Heavy cream
- Semi-sweet chocolate chips
Chocolate Ganache vs. Rich Chocolate Glaze
What’s the difference between chocolate ganache and chocolate glaze? It depends on your definition of glaze. Many bakers use ganache as a glaze. Personally, I tend to base it on the consistency of the mixture. If there is a higher heavy whipping cream to chocolate ratio, then the ganache can easily become a glaze. For more on how to achieve the perfect consistency, check out my post on How to Make Chocolate Ganache.
Special Equipment
With just a few key tools, you can whip together the best chocolate Bundt cake.
- Stand mixer or handheld electric mixer: for the batter
- Large bowl: to mix the batter
- Heatproof bowl: for the chocolate ganache
- Small saucepan: for the chocolate ganache
- Bundtlette pan: to bake the mini cakes
- Wire rack: to cool cakes
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Chocolate Mini Bundt Cakes
Equipment
- Bundtlette pan
- Stand mixer or handheld electric mixer
- Large bowl
- Heatproof bowl
- Small saucepan
- Wire rack
Ingredients
For the cakes
- 1/2 cup butter unsalted, softened
- 1 1/2 cup granulated sugar
- 1/2 cup brown sugar, lightly packed
- 2 eggs, large
- 1 Tbsp vanilla extract
- 1 tsp baking soda
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1 cup Warm water
- 1/2 cup buttermilk
For the glaze
- 3/4 cup whipping cream
- 6 oz semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Pray the Bundt pan with baking spray or grease with shortening and set aside.
- In a large mixing bowl, whisk together butter, granulated sugar and brown sugar until light and fluffy. Whisk in eggs and vanilla extract until smooth.
- Add baking soda, all-purpose flour, cocoa powder, salt, vegetable oil, buttermilk and warm water. Whisk until smooth.
- Pour the chocolate cake batter into the prepared Bundt pan. Bake for 20-22 minutes, or until toothpick inserted in center comes out with a few moist crumbs.
- Cool Bundt cakes in the pan for 5-10 minutes, then invert onto a cooling rack to cool completely.
- Once the Bundt cakes have cooled completely, prepare the chocolate ganache glaze. Place chocolate in a heat-safe bowl. In a small saucepan, bring the whipping cream to a boil. Remove from heat and pour over chocolate. Let stand for 5 minutes. Whisk until smooth.
- Gently pour warm chocolate ganache glaze over Bundt cakes. Allow the glaze to cool. Serve and enjoy!
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