Go Back
–+ servings
Mini Decadent Chocolate Bundt Cakes

Mini Decadent Chocolate Bundt Cakes for Ultimate Indulgence

Indulge your chocolate cravings with these Mini Decadent Chocolate Bundt Cakes, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 26 minutes
Cooling Time 10 minutes
Total Time 51 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour.
  • 1 cup Granulated Sugar
  • 1/2 cup Unsweetened Cocoa Powder Consider using dark or black cocoa.
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 cup Milk Can substitute with buttermilk, sour cream, or Greek yogurt.
  • 1/2 cup Oil Any neutral oil works.
  • 2 large Eggs Or adjust to 3 large eggs.
  • 1 tsp Vanilla Extract
  • 1 cup Hot Coffee Water can be used, but coffee is preferable.
  • 1/2 cup Mini Chocolate Chips Optional.
For the Ganache
  • 1 can Sweetened Condensed Milk
  • 1 cup Semi-Sweet Chocolate Chips
Optional Toppings
  • 1 cup Sprinkles For a festive touch.
  • 1 cup Berries Freshness that complements chocolate.
  • 1 cup Whipped Cream Adds extra creaminess.

Equipment

  • Oven
  • Mini Bundt Pans
  • Mixing bowls
  • Whisk
  • Piping bag
  • microwave

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease mini bundt pans with Baker's Joy or shortening and dust them lightly with cocoa powder.
  2. In a medium bowl, combine all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Whisk until well blended.
  3. In a large bowl, whisk together milk, oil, eggs, and vanilla extract until smooth. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined.
  4. Slowly stir in hot coffee into the batter until combined.
  5. Fill each mini bundt pan about 2/3 full with cake batter.
  6. Bake for 22-26 minutes, or until a toothpick inserted comes out clean.
  7. Remove from oven and cool for 10 minutes in the pans before transferring to a wire rack.
  8. Prepare ganache by microwaving condensed milk and chocolate chips together until melted and smooth. Allow to cool slightly before drizzling over the cakes.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Use a piping bag for easier filling of pans, and ensure your baking powder and baking soda are fresh for best results.

Tried this recipe?

Let us know how it was!