Print

Mini Chocolate Bundt Cakes with Ganache Drizzle

Print Recipe

Individual-sized moist and rich mini chocolate bundt cakes topped with a glossy dark chocolate ganache. Perfect for a decadent dessert or elegant treat.

Ingredients

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

Instructions

  1. Preheat oven to 350°F (175°C). Grease mini bundt pans well and dust with cocoa powder.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then mix in vanilla extract.
  5. Add sour cream and mix until smooth.
  6. Alternately add the dry ingredients and milk to the batter, mixing until just combined.
  7. Stir in the hot coffee to enhance the chocolate flavor and create a smooth batter.
  8. Divide the batter evenly into the prepared mini bundt pans, filling each about 2/3 full.
  9. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
  10. Allow cakes to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
  11. To make ganache: Heat the heavy cream in a small saucepan until just steaming. Pour over chocolate and let sit for 1 minute, then stir until smooth and glossy.
  12. Spoon ganache over each cooled mini bundt cake, allowing it to drip down the sides.
  13. Serve as-is or with a scoop of vanilla ice cream for extra indulgence.

Notes

  • Dusting pans with cocoa powder instead of flour keeps the cakes dark and chocolatey.
  • Use hot brewed coffee to deepen the chocolate flavor without tasting like coffee.
  • Cakes can be made a day ahead and glazed just before serving.
  • Top with berries or edible gold leaf for a fancier presentation.

Nutrition

Keywords: mini bundt cakes, chocolate ganache, chocolate dessert, individual cakes, moist chocolate cake, bundt cake recipe

Find it online: https://foodiecara.com/mini-chocolate-bundt-cakes-with-ganache-drizzle/