Mini Chocolate Bundt Cakes

If you're a chocolate lover, then this recipe is sure to make your taste buds sing! These mini chocolate Bundt cakes are rich, gooey, and absolutely delicious. With a crispy exterior and a soft, melt-in-your-mouth center, they're the perfect dessert for any occasion. Plus, they're easy to make and can be customized with your favorite toppings or served with a scoop of ice cream. So why not indulge in a little chocolatey goodness and give this recipe a try?

This recipe uses the technique of baking at a high temperature for a short period of time, which is known as "flash baking". This technique helps to create a crispy exterior while keeping the center of the cakes soft and gooey.

The term "Bundt" is actually a trademarked name that refers to a type of cake pan that was created in the 1950s by the Nordic Ware company. The pan's distinctive ring shape and fluted design make it popular for making decorative cakes and desserts.

FAQs

Q: Can I use a regular-sized Bundt pan instead of the mini ones?

A: Yes, you can use a regular-sized Bundt pan instead of the mini ones. However, you'll need to adjust the baking time accordingly.

Q: Can I use milk chocolate chips instead of semi-sweet?

A: Yes, you can use milk chocolate chips instead of semi-sweet if you prefer a sweeter taste.

Q: Can I use salted butter instead of unsalted?

A: You can use salted butter instead of unsalted, but you may need to adjust the amount of salt in the recipe accordingly.

Q: Can I skip the powdered sugar on top?

A: Yes, you can skip the powdered sugar on top if you prefer. It's just a garnish.

Q: Can I make these ahead of time and store them?

A: Yes, you can make these ahead of time and store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat them in the oven or microwave before serving.

Make it

Mini Chocolate Bundt Cakes

Ingredients:

Four Mini Bundt Pans

All-Purpose Flour

1 Cup Semi-Sweet Chocolate Chips

1/2 Cup Unsalted Butter

4 Cups Water

2 Large Eggs

2 Egg Yolks

1/4 Cup Granulated Sugar

1/8 Teaspoon Salt

2 Tablespoons All-Purpose Flour

Powdered Sugar

Strawberries (Optional)

Ice Cream (Optional)

Instructions:

Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius).

Butter the inside of the Mini Bundt Pans, making sure to coat all the nooks and crannies to prevent the cakes from sticking to the pans.

Lightly coat the inside of the pans with all-purpose flour, then dump any excess flour.

Transfer the Mini Bundt Pans to a baking tray and set them aside.

In a mixing bowl, add 1 cup of semi-sweet chocolate chips followed by 1/2 cup of unsalted butter.

In a saucepan over medium-low heat, add 4 cups of water to melt the chocolate and butter.

Place the mixing bowl over the saucepan and stir the chocolate and butter until melted and smooth.

Once melted, set the bowl aside.

In a large mixing bowl, add two large eggs followed by two egg yolks.

To the eggs, add 1/4 cup of granulated sugar and 1/8 teaspoon of salt.

Using an electric mixer, beat the mixture at medium speed until thick and pale yellow.

Add 2 tablespoons of all-purpose flour followed by the melted butter and chocolate.

Using a spatula, fold the flour and chocolate mixture until combined.

Transfer the batter to the prepared Mini Bundt Pans.

Bake at 450 degrees Fahrenheit for about 6-8 minutes or until the sides of the cakes are firm but the center is jiggly.

Remove from the oven and let the cakes rest in the pan for 1 minute.

When ready to serve, place a plate over the Mini Bundt Pan and flip it over to release the cakes.

Sift powdered sugar on top of the cakes and garnish with strawberries on the side (optional).

You may also serve with a scoop of your favorite ice cream (optional).

There you have it! Mini Chocolate Bundt Cakes that are easy to make and delicious to eat. Enjoy!