Description
These Chocolate Mini Bundt Cakes are rich, moist, and incredibly chocolatey desserts perfect for any occasion. Baked to perfection in mini Bundt pans and topped with a luscious homemade chocolate ganache glaze, they offer an indulgent treat that’s easy to make and sure to impress.
Ingredients
Cake Batter
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, lightly packed
- 2 large eggs
- 1 Tbsp vanilla extract
- 1 tsp baking soda
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1 cup warm water
- 1/2 cup buttermilk
Chocolate Ganache Glaze
- 3/4 cup whipping cream
- 6 oz semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray the mini Bundt pan with baking spray or grease it generously with shortening to ensure easy removal after baking.
- Mix Butter and Sugars: In a large mixing bowl, whisk together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, indicating well incorporated ingredients and aeration.
- Add Eggs and Vanilla: Whisk in the two large eggs and the vanilla extract until the batter is smooth and uniform, ensuring even flavor and texture throughout.
- Combine Dry and Wet Ingredients: Add baking soda, all-purpose flour, cocoa powder, salt, vegetable oil, buttermilk, and warm water into the bowl. Whisk everything together until you have a smooth, consistent chocolate cake batter without lumps.
- Bake the Cakes: Pour the batter evenly into the prepared mini Bundt pan. Place it in the preheated oven and bake for 20-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached, indicating doneness without dryness.
- Cool Cakes: Allow the Bundt cakes to cool in the pan for 5 to 10 minutes. Then, carefully invert them onto a cooling rack to cool completely, preventing sogginess and ensuring they hold their shape.
- Prepare Chocolate Ganache: Once the cakes are fully cooled, prepare the ganache by placing the semi-sweet chocolate chips in a heat-safe bowl. In a small saucepan, bring the whipping cream to a boil, then immediately pour it over the chocolate. Let it sit undisturbed for 5 minutes to melt, then whisk until the ganache is smooth and glossy.
- Glaze the Cakes: Gently pour the warm ganache glaze over the cooled Bundt cakes, allowing it to drip beautifully over the sides. Let the glaze cool and set before serving for the best presentation and flavor.
- Serve and Enjoy: Once the ganache has cooled and slightly firmed, serve your luscious chocolate mini Bundt cakes and enjoy the rich flavor and moist texture.
Notes
- Ensure the cakes are completely cooled before glazing to prevent the ganache from melting off too much.
- For a more intense chocolate flavor, use high-quality cocoa powder and semi-sweet chocolate.
- If you don’t have buttermilk, you can substitute with 1/2 cup milk mixed with 1/2 tablespoon lemon juice or vinegar, let it sit for 5 minutes before using.
- Mini Bundt pans vary in size; adjust baking time slightly if using larger or smaller molds.
- The ganache can be refrigerated and gently warmed before use if prepared in advance.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
