Go Back
Mini Chocolate Bundt Cakes

Mini Chocolate Bundt Cakes

If you're a chocolate lover, 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.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 10 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • Four Mini Bundt Pans
  • All-Purpose Flour
  • 1 Cup Semi-Sweet Chocolate Chips
  • ½ Cup Unsalted Butter
  • 4 Cups Water
  • 2 Large Eggs
  • 2 Egg Yolks
  • ¼ Cup Granulated Sugar
  • ⅛ Teaspoon Salt
  • 2 Tablespoons All-Purpose Flour
  • Powdered Sugar
  • Strawberries (Optional)
  • Ice Cream (Optional)

Method
 

  1. Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius).
  2. 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.
  3. Lightly coat the inside of the pans with all-purpose flour, then dump any excess flour.
  4. Transfer the Mini Bundt Pans to a baking tray and set them aside.
  5. In a mixing bowl, add 1 cup of semi-sweet chocolate chips followed by ½ cup of unsalted butter.
  6. In a saucepan over medium-low heat, add 4 cups of water to melt the chocolate and butter.
  7. Place the mixing bowl over the saucepan and stir the chocolate and butter until melted and smooth.
  8. Once melted, set the bowl aside.
  9. In a large mixing bowl, add two large eggs followed by two egg yolks.
  10. To the eggs, add ¼ cup of granulated sugar and ⅛ teaspoon of salt.
  11. Using an electric mixer, beat the mixture at medium speed until thick and pale yellow.
  12. Add 2 tablespoons of all-purpose flour followed by the melted butter and chocolate.
  13. Using a spatula, fold the flour and chocolate mixture until combined.
  14. Transfer the batter to the prepared Mini Bundt Pans.
  15. Bake at 450 degrees Fahrenheit for about 6-8 minutes or until the sides of the cakes are firm but the center is jiggly.
  16. Remove from the oven and let the cakes rest in the pan for 1 minute.
  17. When ready to serve, place a plate over the Mini Bundt Pan and flip it over to release the cakes.
  18. Sift powdered sugar on top of the cakes and garnish with strawberries on the side (optional).
  19. You may also serve with a scoop of your favorite ice cream (optional).
  20. There you have it! Mini Chocolate Bundt Cakes that are easy to make and delicious to eat. Enjoy!
  21. Snickerdoodle Cookies
  22. Crème brûlée
  23. Tres Leches Cake
  24. Chocolate Bundt Cake

Notes

Storage & Meal Prep
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.