Description
Decadent mini chocolate Bundt cakes deliver rich, fudgy chocolate flavor in perfect individual portions. Topped with glossy ganache, these moist treats impress at parties or make everyday dessert special. Hot coffee enhances the cocoa for deeper taste.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup hot brewed coffee
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- 1. Preheat oven to 350°F (175°C). Grease mini Bundt pan with Baker’s Joy or butter and cocoa dust.
- 2. Whisk flour, cocoa, sugar, baking powder, baking soda, salt in large bowl.
- 3. Combine hot coffee, buttermilk, oil, eggs, vanilla in separate bowl; whisk smooth.
- 4. Add wet to dry ingredients; stir gently until just combined.
- 5. Fill molds 3/4 full using piping bag; tap to release bubbles.
- 6. Bake 22-26 minutes until toothpick clean.
- 7. Cool in pan 10 minutes; invert onto rack.
- 8. For ganache: heat cream, pour over chips, stir smooth.
- 9. Drizzle over cooled cakes; add sprinkles.
- 10. Let set 30 minutes before serving.
Notes
- Room temperature ingredients mix best.
- Use 1:1 gluten-free flour for GF version.
- Store airtight at room temp 3 days; fridge 5 days.
- Freeze unfrosted up to 3 months.
- Baker’s Joy prevents sticking perfectly.
- Test at 22 minutes to avoid dryness.
- Prep Time: PT15M
- Cook Time: PT25M
- Category: ["Dessert"]
- Method: ["Baking"]
- Cuisine: ["American"]
Nutrition
- Serving Size: 1 cake
- Calories: 320 kcal