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
Units
Scale
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