This Mini Chocolate Bundt Cakes is an absolute crowd-pleaser and so much easier to make than you'd think. Rich, indulgent, and perfectly sweet, it's the kind of treat that disappears fast. Get ready for everyone to ask you for the recipe!
Did You Know?
Pro Tips
Frequently Asked Questions
1. What size mini Bundt pan do I need?
A 6-cavity mini Bundt pan where each cavity holds about 1 cup of batter is standard. Nordic Ware makes the most reliable mini Bundt pans with intricate designs.
2. How do I prevent mini Bundt cakes from sticking?
Grease every crevice thoroughly with butter and dust with cocoa powder (not flour, which leaves white residue on chocolate cake). A baking spray with flour also works well.
3. What temperature and time for mini Bundt cakes?
350 degrees for 18-22 minutes. Mini Bundts bake faster than full-size. Test with a toothpick — it should come out with a few moist crumbs, not wet batter.
4. What makes these chocolate Bundt cakes extra moist?
Hot coffee in the batter blooms the cocoa flavor and adds moisture. Sour cream or buttermilk adds tenderness. Oil instead of butter also creates a moister crumb.
5. Can I use hot water instead of coffee?
Yes, hot water works if you do not want coffee flavor. The purpose is to bloom and dissolve the cocoa powder — hot liquid does this better than cold regardless of what it is.
6. How long should I cool before removing from the pan?
Cool in the pan for 10-12 minutes, then invert onto a wire rack. Too soon and they fall apart. Too long and they stick. 10 minutes is the sweet spot.
7. What glaze or topping works best?
Chocolate ganache poured over the top is the most elegant option. A simple powdered sugar glaze, a dusting of powdered sugar, or a cream cheese drizzle also work beautifully.
8. Can I make these as cupcakes instead?
Yes — the same batter works perfectly in a standard muffin tin lined with cupcake liners. Reduce baking time to 16-18 minutes. Top with frosting instead of ganache.
9. How far ahead can I bake mini Bundt cakes?
Bake up to 2 days ahead and store wrapped tightly at room temperature. Add the glaze or ganache the day of serving for the freshest, most impressive presentation.
10. Can I freeze mini chocolate Bundt cakes?
Yes — freeze unglazed cakes wrapped in plastic for up to 3 months. Thaw at room temperature and add fresh glaze before serving. They freeze beautifully.
Watch How to Make This
Mini Chocolate Bundt Cakes
Ingredients
Method
- 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 ½ 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 ¼ cup of granulated sugar and ⅛ 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!
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Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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