Chocolate Mini Bundt Cakes

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.

4.14 from 37 votes

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Prep Time 10

Cook Time 22

Total Time 32

Course Dessert

Cuisine American

Servings servings

Equipment

Bundtlette pan
Stand mixer or handheld electric mixer
Large bowl
Heatproof bowl
Small saucepan
Wire rack

Ingredients

For the cakes

½ cup butter unsalted, softened
1 ½ cup granulated sugar
½ cup brown sugar, lightly packed
2 eggs, large
1 tablespoon vanilla extract
1 tsp baking soda
2 cups all-purpose flour
1 cup cocoa powder
½ teaspoon salt
½ cup vegetable oil
1 cup Warm water
½ cup buttermilk

For the glaze

¾ 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!

Keyword bundt cake, cake recipes, chocolate, chocolate cake, dessert recipes, desserts, ganache