Individual Mini Chocolate Bundt Cakes. Perfect for Christmas or any time of year. These little chocolate bundt cakes bring a touch of elegance to a holiday table and are a lovely alternative alongside a traditional Christmas pudding. They’re high on my list this season.
These cakes are rich, moist and surprisingly light. Brewed coffee (not instant) intensifies the chocolate flavour and gives the crumb a deep, rounded taste. If possible, use freshly brewed coffee for the best results.
Here are a few tips for making these pretty little bundt cakes
- The pans used are individual mini bundt pans, larger than standard mini muffin pans. The ones shown are about 4½ inches in diameter, so each cake is generous — one can be shared between two people, though a single person could easily enjoy an entire cake!
- Thoroughly grease each pan and be sure to get into all the grooves so the cakes release cleanly. After greasing, lightly dust with cocoa powder to avoid greasy-looking cakes. I usually sprinkle a bit of cocoa into the pan, shake to coat, then tap out the excess.
We served these with chocolate ganache and whipped cream. I didn’t capture photos of the finished plated dessert because it was late and the light had gone, but a glossy ganache and a dollop of whipped cream or crème fraîche complement the cake beautifully. Chocolate cake benefits from a contrasting texture or flavor—berries or cream are perfect.
Easy chocolate ganache
- Place a small saucepan over medium heat. Add 1 cup (240 ml) heavy cream and bring just to a gentle simmer. Stir in 1/2 cup (120 ml) corn syrup, then remove from heat. Add 8 oz chopped dark or semisweet chocolate and stir until melted and smooth. Pour over the cooled cakes.
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Mini Chocolate Bundt Cakes
Ingredients
- 3/4 Cup coffee
- 1/2 Cup butter melted
- 1/2 Cup cocoa powder plus extra for dusting pan
- 1 Cup sugar
- 1 Cup flour
- 1 Teaspoon baking powder
- 1/2 Teaspoon salt
- 2 eggs
- 1 Teaspoon vanilla extract
Garnish:
- Fresh raspberries
- Mint leaves
Instructions
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Preheat oven to 375°F (190°C). Grease and dust four mini bundt pans with cocoa powder and set aside.
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In a large bowl, combine melted butter, sugar, brewed coffee and cocoa powder. Whisk until well combined and let cool about 5 minutes.
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In a separate bowl, whisk together flour, baking powder and salt. Set aside.
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In another bowl, beat the eggs with vanilla until blended.
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Stir the eggs into the chocolate mixture, then sift the flour mixture into the bowl and fold until just combined.
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Divide the batter evenly among the four prepared pans and place them on a baking tray.
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Bake 18–22 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and cool on a wire rack for about 10 minutes. Run a knife around the edges, invert the pans onto the rack and remove the cakes. Cool completely.
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Serve topped with fresh raspberries, mint leaves and chocolate ganache.
*Note on times: appliances vary; prep and cook times are estimates.
Calories from Fat 243
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