Short Description
Triple Chocolate Mini Bundt Cakes are the ultimate chocolate lover’s dream. These moist, decadent cakes feature rich cocoa flavors, chocolate chips, and a luscious chocolate ganache topping. Perfect for any occasion, they’re easy to make and guaranteed to impress!
Why You’ll Love This Recipe
- Packed with triple chocolate goodness
- Moist, rich texture with a deep cocoa flavor
- Perfect individual portions for easy serving
- Easy to customize with toppings and flavors
- Great for parties, holidays, or a personal treat
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Mini Bundt Cakes:
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Unsalted butter, melted
- Eggs
- Buttermilk
- Vanilla extract
- Hot water or brewed coffee (enhances chocolate flavor)
- Semi-sweet chocolate chips
For the Chocolate Ganache:
- Heavy cream
- Semi-sweet or dark chocolate, chopped
- Butter (for extra shine)
For Decoration:
- Chocolate shavings
- Mini chocolate chips
- Powdered sugar (optional)
Directions
- Preheat oven to 350°F (175°C) and grease a mini Bundt pan.
- Prepare the batter: In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk melted butter, eggs, buttermilk, vanilla, and hot water until combined.
- Gradually mix the wet ingredients into the dry ingredients until just combined.
- Fold in the chocolate chips.
- Fill the Bundt molds: Spoon the batter into the prepared mini Bundt pan, filling each about ¾ full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Let them sit in the pan for a few minutes before transferring to a wire rack.
- Prepare the ganache: Heat the heavy cream until warm, then pour over the chopped chocolate and stir until smooth.
- Glaze the cakes: Drizzle the ganache over the cooled Bundt cakes.
- Decorate: Sprinkle with chocolate shavings, mini chocolate chips, or powdered sugar.
- Serve and enjoy!
Servings and Timing
- Servings: 12 mini Bundt cakes
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Total Time: 40 minutes
Variations
- Dark Chocolate Lovers: Use dark chocolate chips and ganache for a deeper flavor.
- White Chocolate Drizzle: Add a contrasting drizzle of melted white chocolate.
- Nutty Crunch: Fold in chopped hazelnuts or almonds.
- Gluten-Free Option: Use a gluten-free flour blend.
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing: Freeze unglazed cakes for up to 2 months; thaw and glaze before serving.
- Reheating: Enjoy at room temperature or warm slightly in the microwave.
FAQs
Can I make these ahead of time?
Yes, they can be baked in advance and stored for a few days before serving.
Can I use a regular Bundt pan instead of mini molds?
Yes, but increase the baking time to about 35-40 minutes for a full-sized cake.
Can I use a different type of chocolate for the ganache?
Absolutely! Milk chocolate or dark chocolate both work well.
How do I prevent my Bundt cakes from sticking to the pan?
Grease the pan well with butter or nonstick spray and dust with cocoa powder.
Can I add coffee to enhance the chocolate flavor?
Yes! Brewed coffee or espresso powder deepens the richness of the chocolate.
Can I make these dairy-free?
Yes, use dairy-free butter, plant-based milk, and coconut cream for the ganache.
What’s the best way to get a smooth ganache?
Stir the chocolate and cream mixture slowly until silky and smooth.
Can I make these cakes extra fudgy?
Add an extra tablespoon of butter and reduce the flour slightly for a fudgier texture.
How do I store leftover ganache?
Store any leftover ganache in the refrigerator and reheat gently before using.
Can I add a caramel drizzle?
Absolutely! A caramel drizzle pairs wonderfully with the chocolate.
Conclusion
Triple Chocolate Mini Bundt Cakes are a rich, indulgent treat perfect for any chocolate lover. With their deep chocolate flavor, moist texture, and glossy ganache topping, these mini cakes are sure to impress. Whether for a holiday, special occasion, or just a personal indulgence, these little delights won’t disappoint!
PrintTriple Chocolate Mini Bundt Cakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 mini bundt cakes 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Triple Chocolate Mini Bundt Cakes are a dream come true for chocolate lovers! Made with a moist chocolate cake, filled with a creamy chocolate ganache, and drizzled with a luscious chocolate glaze, these mini bundt cakes are perfect for any special occasion or an indulgent dessert.
Ingredients
For the Chocolate Cake:
- 1 1/2 cups (190g) all-purpose flour
- 1/2 cup (40g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) brown sugar
- 1/2 cup (120ml) buttermilk (or milk + 1/2 tbsp vinegar)
- 1/2 cup (120ml) strong brewed coffee (or hot water for a milder flavor)
- 1/3 cup (80ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (90g) mini chocolate chips
For the Chocolate Ganache Filling:
- 1/2 cup (120ml) heavy cream
- 4 oz (113g) semi-sweet chocolate, chopped
- 1 teaspoon vanilla extract
For the Chocolate Glaze:
- 1/2 cup (90g) semi-sweet chocolate chips
- 1/4 cup (60ml) heavy cream
- 1 teaspoon corn syrup (optional, for shine)
For Garnish (Optional):
- Chocolate shavings
- Mini chocolate chips
- Cocoa powder dusting
- Whipped cream
Instructions
Make the Chocolate Cake Batter:
- Preheat oven to 350°F (175°C). Grease and flour a 6-cup mini bundt pan.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together granulated sugar, brown sugar, buttermilk, coffee, oil, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until fully combined.
- Fold in the mini chocolate chips.
- Spoon batter into the mini bundt cake molds, filling each about ¾ full.
Bake the Cakes:
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Chocolate Ganache Filling:
- In a saucepan, heat heavy cream until it just starts to simmer.
- Remove from heat and pour over the chopped chocolate in a bowl. Let sit for 2 minutes, then stir until smooth.
- Stir in vanilla extract and let cool slightly.
Fill the Cakes:
- Once the cakes are completely cool, use a piping bag or spoon to fill the center of each mini bundt cake with chocolate ganache.
Make the Chocolate Glaze:
- Heat heavy cream in a saucepan until warm but not boiling.
- Pour over the chocolate chips, let sit for 1 minute, then stir until smooth. Add corn syrup for extra shine if desired.
Glaze and Decorate:
- Drizzle the chocolate glaze over each mini bundt cake.
- Garnish with chocolate shavings, mini chocolate chips, or whipped cream.
Notes
- Store mini bundt cakes in an airtight container at room temperature for 1 day or refrigerate for up to 5 days.
- Serve slightly warm for an extra gooey chocolate experience.
- If you don’t have buttermilk, substitute with ½ cup milk + ½ tablespoon vinegar.
- Swap semi-sweet chocolate for dark or white chocolate for different flavors!
Nutrition
- Calories: 420
- Sugar: 34g
- Sodium: 160G
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
Your email address will not be published. Required fields are marked *