Moist, rich, and delightfully indulgent, these Mini Chocolate Bundt Cakes with Ganache Drizzle are the perfect single-serving dessert. Each cake is soft and tender with a deep cocoa flavor, finished with a smooth, glossy ganache that elegantly cascades down the sides.

Why You’ll Love This Recipe

These individual-sized chocolate bundt cakes are both elegant and satisfying. The addition of sour cream and hot coffee enhances the richness and depth of the chocolate, while the silky ganache topping adds a luxurious touch. They’re ideal for dinner parties, special occasions, or when you simply want to impress guests with a dessert that looks as good as it tastes—without the effort of decorating a full-sized cake.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the mini bundt cakes:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/4 cup whole milk
• 1/4 cup hot brewed coffee (or hot water for non-caffeinated version)

For the ganache:

• 3/4 cup semi-sweet chocolate chips or chopped chocolate
• 1/2 cup heavy cream

Directions

1. Preheat oven to 350°F (175°C). Generously grease mini bundt pans and dust with cocoa powder to prevent sticking.
2. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Mix in the sour cream, then add the milk, alternating with the dry ingredients. Mix until just combined.
6. Stir in the hot coffee, which will intensify the chocolate flavor and loosen the batter slightly.
7. Divide the batter evenly among the prepared mini bundt pans, filling each about 2/3 full.
8. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
9. Allow cakes to cool in the pans for 10 minutes, then carefully turn out onto a wire rack to cool completely.
10. To prepare the ganache, heat the heavy cream until steaming (but not boiling) and pour it over the chocolate chips or chopped chocolate. Let it sit for 1 minute, then stir until smooth and glossy.
11. Spoon the ganache over the cooled bundt cakes, allowing it to drip down the sides.
12. Let the ganache set before serving, or serve immediately for a more molten effect.

Servings and timing

This recipe makes 6 mini bundt cakes.
Prep time: 20 minutes
Bake time: 18–22 minutes
Assembly time: 10 minutes
Total time: Approximately 50 minutes

Variations

• Flavored Ganache: Add a splash of orange extract, espresso, or mint to the ganache for a twist.
• Filling Option: Insert a teaspoon of raspberry jam or chocolate chips into the batter before baking for a surprise center.
• White Chocolate Ganache: Use white chocolate in place of semi-sweet for a milder, sweeter finish.
• Decorative Toppings: Add crushed nuts, gold leaf, or a dusting of powdered sugar for presentation.
• Dairy-Free Version: Use plant-based butter, milk, and cream along with dairy-free chocolate.

Storage/Reheating

Store the bundt cakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To reheat, microwave each cake for 10–15 seconds until just warm.
For longer storage, freeze the unfrosted cakes tightly wrapped for up to 1 month. Thaw at room temperature and top with fresh ganache before serving.

FAQs

Can I make these in a regular muffin tin?

Yes, you can use a muffin pan, though the shape will differ. Reduce baking time slightly and check for doneness at 15 minutes.

What does the coffee do in this recipe?

Coffee enhances the depth of the chocolate flavor. It won’t make the cakes taste like coffee but adds richness.

Can I make these in advance?

Yes, both the cakes and ganache can be made a day ahead. Assemble just before serving for best texture.

What kind of chocolate is best for ganache?

Use high-quality semi-sweet chocolate or chocolate chips for a rich, smooth ganache.

Can I double this recipe?

Absolutely. Double the ingredient quantities to make 12 mini bundt cakes or a single large bundt cake.

How do I prevent the cakes from sticking?

Grease the pans thoroughly and dust with cocoa powder to ensure clean release.

Are these suitable for gifting?

Yes, once the ganache has set, these mini bundt cakes can be individually wrapped and boxed for elegant edible gifts.

Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt is a suitable substitute for sour cream in this recipe.

Do I need to use a stand mixer?

A hand mixer or even a whisk and some elbow grease will work well for this recipe.

Can I add mix-ins to the batter?

Yes, mini chocolate chips or chopped nuts can be folded into the batter for extra texture.

Conclusion

These Mini Chocolate Bundt Cakes with Ganache Drizzle are as beautiful as they are delicious. With a moist, tender crumb and a glossy ganache topping, they’re perfect for personal-sized indulgence or elegant entertaining. Simple to prepare and endlessly customizable, they’re sure to impress with both taste and presentation.

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