Who else loves individual desserts as much as I do? Let me introduce you to my all-time favorite: Mini Chocolate Bundt Cakes with Dark Chocolate Ganache. These little cakes are the perfect combination of rich indulgence and elegant presentation, making them ideal for any occasion. Each bite is irresistibly moist and tender, with a deep chocolate flavor elevated by a hint of coffee in the batter. Finished with a glossy, silky dark chocolate ganache, these mini bundt cakes are pure decadence in every bite!
Serious chocoholics (and we are all serious) are transported to paradise by these chocolate mini bundt cake recipes with a divine chocolate ganache. They are sweet, moist, and decadent enough to satisfy the most ardent sweet tooth. Moist chocolate bundt cakes are prepared with flavor-enhancing ingredients such as sour cream, Dutch cocoa, and coffee. It’s a culinary magical trio.
Chocolate ganache never fails to satisfy. It’s a mix of heavy cream and melted chocolate that is perfect as a pastry topping. This dark chocolate ganache recipe originated in France when a clumsy junior pastry chef accidentally dropped hot cream on some chocolate. Out of defeat, a chocolate triumph was born. We all recognize chocolate to be a mood enhancer. As has been said, “Chocolate is cheaper than therapy and you don’t need an appointment.”
If you are a bundt cake fan then you should try this lemon mini bundt cake recipe too!
Are you a chocolate lover? Then you’re in for a treat! Don’t miss these indulgent recipes: Dark Chocolate Almond Fudge, Mint Chocolate Brownies, and Chocolate Chip Oatmeal Cookies. Each one is packed with rich, chocolatey goodness that’s sure to satisfy your sweet tooth. Give them a try—you won’t be disappointed!
Jump to:
- Why You’ll Love This Recipe Mini Chocolate Bundt Cake Recipe
- What to Serve with Mini Chocolate Bundt Cakes
- How to Make Dark Chocolate Ganache
- Why Opt for Small Bundt Cakes
- Ingredients
- How to Make Decadent and Easy, Miniature Bundt Cakes
- STEP-BY-STEP INSTRUCTIONS
- Substitutions
- Variations
- Equipment
- How to Store Chocolate Mini Bundt Cakes With Chocolate Ganache
- Top Tips to Prevent Mini Bundt Cakes from Sticking to the Pan
- FAQ
- Related
- Pairing
- Mini Chocolate Bundt Cakes
Why You’ll Love This Recipe Mini Chocolate Bundt Cake Recipe
- Rich Chocolate Flavor: The combination of cocoa and coffee creates a deep, decadent chocolate taste that’s irresistible. I personally love chocolate cakes with coffee flavored recipes.
- Incredibly Moist cake : Thanks to sour cream, oil, and butter, these mini bundt cakes have a melt-in-your-mouth texture you’ll adore.
- Perfectly Sized Portions: Individual cakes make serving effortless—no slicing required! They’re great for parties, gifts, or a personal treat.
- Easy but Elegant: Despite their fancy look, these cakes are simple to make and always impress with their sophisticated ganache topping.
- Crowd-Pleaser: Whether for a birthday, holiday, valentines day, anniversaries, potluck or just because, these cakes are sure to be a hit with everyone who tries them for dessert!
What to Serve with Mini Chocolate Bundt Cakes
Mini Chocolate Bundt Cakes are a treat on their own, but pairing them with the right accompaniments can elevate the experience. Here are some of my favorite serving ideas to make your dessert extra special:
Milk - A glass of cold milk is a classic choice—it perfectly balances the cake’s sweetness and richness, making each bite even more enjoyable.
Coffee - A cup of coffee is a natural companion for chocolate! Espresso, cappuccino, or a latte beautifully complements the rich chocolate flavor. For a decadent pairing, try my Salted Caramel Latte alongside these mini bundt cakes—it’s a match made in dessert heaven.
Scoop of Ice Cream - Who can resist cake and ice cream together? Add a scoop of vanilla, chocolate, or coffee ice cream on the side for a delightful contrast of warm and cold. It’s a guaranteed crowd-pleaser.
Whipped Cream Topping - Top each bundt cake with a dollop of freshly whipped cream. For an extra touch, garnish with chocolate shavings, fresh berries, or even a sprinkle of cocoa powder.
How to Make Dark Chocolate Ganache
Chocolate ganache is prepared by combining chopped chocolate and hot cream. You can also use chocolate chips instead like I used in this recipe. Place the chopped dark chocolate chips in a microwave-safe bowl and set aside. Warm the cream in a pan and bring to a simmer. Don’t allow the cream to boil. As soon as the cream starts to simmer, remove it from the heat and pour over the chocolate chips.
Allow the mixture to sit for a minute or two, then stir to blend the two ingredients and use immediately while still warm.
Why Opt for Small Bundt Cakes
Size does matter. Regarding bundt cakes, small cakes are a frequent choice due to faster baking time, less waste, and the ease of individual servings. It is also easier to experiment with various flavors without the commitment required of a larger cake.
Visually, these miniature bundt cakes are an adorably cute after-dinner treat. Without specifically broaching the topic, they are also an effective way to keep chocoholics from overeating. They are perfect for crowds as everyone can help themselves.
Ingredients
- All-purpose flour: Provides structure to the cake by forming the base of the batter.
- Dutch processed cocoa powder: Adds a rich, deep chocolate flavor and a smooth texture, love using Dutch processed always in my baking recipes.
- Baking powder: A leavening agent that helps the cake rise by creating air pockets in the batter during baking.
- Salt: Enhances the chocolate flavor and balances the sweetness of the cake.
- Unsalted butter: Adds richness, flavor, and moisture while contributing to a tender crumb. Make sure it's at room temperature.
- White sugar: Sweetens the cake and helps retain moisture during baking.
- Eggs: Act as a binding agent, providing structure and stability while contributing to a moist texture. Make sure it's at room temperature.
- Vanilla extract: Enhances the overall flavor profile by adding a warm, sweet aroma to the chocolate cake.
- Sour cream: Adds moisture and tanginess, helping to keep the cake soft and tender. Make sure it's at room temperature.
- Oil: Boosts moisture and ensures the cake remains soft even after cooling. Any flavorless oil should work for the recipe and I have used Avocado oil.
- Brewed warm coffee: Intensifies the chocolate flavor while adding a subtle depth. For deep coffee flavor you can use instant coffee granules too.
- Dark chocolate chips: Provides bursts of melty chocolate throughout the cake for added richness to the ganache.
- Heavy cream: Used to create a silky ganache topping when mixed with chocolate, adding a luscious finishing touch.
See recipe card for quantities.
How to Make Decadent and Easy, Miniature Bundt Cakes
- Preheat the oven to 350 degrees and lightly butter or oil the miniature bundt cake pans. You don’t want your mini cakes to stick.
- Whip the butter and sugar in a bowl using a hand mixer. This is how your cakes become light and airy.
- Combine the dry ingredients, flour, cocoa powder, baking powder, and salt in another bowl. For the cocoa, we highly recommend Dutch chocolate powder; it’s the best.
- Beat in the eggs one at a time. Then, add the sour cream, oil, and vanilla extract, mixing until fully combined. A good, light olive oil is your best oil choice. And don’t omit the sour cream, that natural flavor enhancer, as is the final ingredient, a sweet-smelling cup of brewed coffee.
- Line up the bundt cake cups and spoon the batter into each without filling the cups to the top.
- Bake the mini bundt cakes for about 20 minutes but keep an eye on them. They will be ready to remove from the oven when you can insert a toothpick in the center, and it comes out clean.
- Let the cakes cool completely while you prepare the chocolate ganache.
- Combine the chocolate and cream in a microwave-safe bowl. Microwave the ganache for 30-second intervals while stirring after each. Your ganache will be smooth as silk.
STEP-BY-STEP INSTRUCTIONS
Combine the wet ingredients in a bowl.
Beat the sugar and butter in a separate bowl.
Add sour cream, eggs and oil.
Combine the dry and wet ingredients.
Warm coffee added to the bundt cake batter.
Divide the batter into the prepared mini bundt cake pan.
Allow the mini bundt cakes to cool down in a wire rack.
Combine the chocolate chips and heavy cream to prepare ganache.
Gently drizzle the ganache over the cooled bundt cakes and be prepared to impress friends and family.
Substitutions
- Flour: Substitute with gluten-free all-purpose flour for a gluten-free option, or whole wheat flour for a nuttier flavor and slightly denser texture.
- Dutch-Processed Cocoa Powder: Use natural cocoa powder, but note that it may affect the flavor. Because Dutch processes have deep flavors of cocoa comparatively!
- White Granulated Sugar: Substitute with brown sugar for a deeper flavor or coconut sugar for a natural sweetener.
- Eggs: Replace with flaxseed meal (1 tablespoon flaxseed + 3 tablespoons water per egg) or unsweetened applesauce (¼ cup per egg) for a vegan option.
- Sour Cream: Substitute with Greek yogurt or buttermilk for a similar tangy moisture.
- Freshly Brewed Warm Coffee: Use hot water with a teaspoon of instant espresso powder for the same flavor boost.
- Dark Chocolate Chips: Substitute with milk chocolate chips or chopped chocolate bar of your choice.
Variations
- Orange Chocolate Bundt Cakes: Add 1 tablespoon orange zest and replace coffee with orange juice for a citrusy twist.
- Cream Cheese Swirl: Swirl a mixture of softened cream cheese, sugar, and vanilla into the batter before baking. It creates a chocolate bundt cake with cream cheese swirl!
- Adding Nuts: Mix in ½ cup chopped walnuts, almonds, or hazelnuts to create nutty cake variations.
- Salted Caramel Glaze: Drizzle with homemade caramel sauce and sprinkle sea salt. Try these variations instead of making your own chocolate ganache.
Equipment
Mini Bundt Pan: Essential for creating the signature shape. Use a silicone or metal mini bundt pan with 6-12 cavities.
Mixing Bowls: At least two bowls—one for dry ingredients and another for wet ingredients.
Whisk: For blending dry ingredients and mixing wet components smoothly.
Electric Mixer (Optional): A handheld or stand mixer makes creaming butter and sugar easier, but you can also use a whisk or spatula.
Measuring Cups and Spoons: For accurately measuring dry and liquid ingredients.
Cooling Rack: To allow the cakes to cool evenly after baking.
Non-Stick Spray or Pastry Brush: To grease the bundt pan cavities for easy release of cakes.
How to Store Chocolate Mini Bundt Cakes With Chocolate Ganache
Keep your chocolate bundt cakes in an airtight container in the refrigerator for five to seven days.
To freeze these mini cakes, wrap them in plastic, then aluminum foil, and place them in the freezer for up to six months.
Top Tips to Prevent Mini Bundt Cakes from Sticking to the Pan
These mini bundt cake pans look adorable. However, they are not created equal. When placed in an oven, they can become unbalanced, and you may have lopsided bundt cakes. Not to fear.
As an avid mini bundt cake baker, you will benefit from buying mini cake pans that are joined together – very much like a muffin pan with cups. This will help keep the cakes even. Follow the below tips to make the mini bundt cakes perfect every time!
- Use a high-quality non-stick mini bundt pan. I have linked mine in the equipment section.
- Use a non-stick spray with flour or a combination of butter and flour. Apply generously, ensuring every nook and cranny is coated, especially the intricate designs.(For extra assurance, use a pastry brush to spread the grease evenly like I did mine)
- After greasing, lightly dust the pan with flour or cocoa powder (for chocolate cakes). Shake out the excess for a clean coating.
- Let the cakes cool in the pan for 10–15 minutes after baking. Removing them while too hot increases the risk of sticking and breaking.
- Gently tap the pan on the countertop to loosen the cakes before inverting.
FAQ
Absolutely! You can use plain Greek yogurt, buttermilk as a substitute for sour cream.
Yes! Wrap the cooled cakes individually in plastic wrap and store them in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Yes, if you prefer not to use coffee, you can replace it with hot water or milk. However, coffee enhances the chocolate flavor, so the cakes may taste slightly less rich without it.
Yes, you can use milk chocolate for the ganache. Keep in mind that it will result in a sweeter flavor compared to dark chocolate.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Mini Chocolate Bundt Cake:
Mini Chocolate Bundt Cakes
Equipment
- Mini Bundt Pan
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Cooling rack
- Non-Stick Spray
Ingredients
For Mini Chocolate Bundt Cake
- 1 cup all-purpose flour
- ⅓ cup Dutch processed cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter at room temperature
- ¾ cup white granulated sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- ½ cup sourcream at room temperature
- ¼ cup flavorless oil
- ¼ freshly brewed warm coffee
For Dark Chocolate Ganache
- ¾ cup dark or semi chocolate chips
- ⅓ cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease the mini bundt cake pan with oil and dust it with flour. Tap out any excess flour by inverting the pan. Set aside.
- In a medium bowl, combine the flour, coca powder, baking powder, and salt. Mix well and set aside.
- In another bowl, use a hand mixer to beat the butter and sugar for 2-3 minutes until light and creamy using a hand mixer or stand mixer.
- Add the eggs, one at a time, beating well after each addition. Then, add the sour cream, oil, and vanilla extract, mixing until fully combined.
- Slowly add the flour mixture to the wet ingredients, mixing until everything is well incorporated.
- Pour the warm, freshly brewed coffee into the batter and gently mix until just combined, being careful not to overmix.
- Use a piping bag or spoon to fill each cavity of the prepared mini bundt cake pan up to ⅔ full. Smooth the tops if needed.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and let the mini bundt cakes cool in the pan for 10 minutes. Then, carefully invert the pan onto a wire rack to release the cakes. Allow them to cool completely for another 10 minutes.
- While the cakes cool, prepare the chocolate ganache by combining chocolate chips and heavy cream in a microwave-safe bowl. Heat the mixture in 30-second intervals, stirring after each, until smooth and pourable.
- Once the cakes have cooled, drizzle the chocolate ganache over the tops of the mini chocolate bundts. Enjoy these delightful treats!
Notes
- For a gluten-free version of the lemon mini bundts, simply substitute the all-purpose flour with 1:1 gluten-free baking flour.
- Store the bundt cakes at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
Nutrition
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