Triple Chocolate Mini Bundt Cakes Recipe: Heavenly Treats!

Baking delectable triple chocolate mini bundt cakes always sparks joy in my kitchen.

Sweet aromas drift through every corner, promising decadent treats.

Chocolate lovers understand the magic of miniature desserts that pack intense flavor.

Small cakes deliver big satisfaction without overwhelming your plate.

Rich cocoa layers create magical moments of pure indulgence.

Delicate crumb and intense chocolate notes make these tiny treats irresistible.

Each bite tells a delicious story you cannot wait to experience.

Ingredients to Make Triple Chocolate Mini Cakes

• All-Purpose Flour: Foundation of the cake, provides structure and texture.
• Granulated Sugar: Sweetens the cake and helps create a tender crumb.
• Unsweetened Cocoa Powder: Delivers rich chocolate flavor and deep color.

• Semisweet Chocolate Chips, Dark Chocolate Chips: Adds extra chocolate intensity and melty pockets throughout the cake.
• Chocolate Extract: Enhances the deep chocolate flavor profile.

• Large Eggs: Bind ingredients together and provide moisture and structure.
• Unsalted Butter: Creates richness and tender texture, best when at room temperature.
• Sour Cream: Adds moisture and creates a soft, tender cake crumb.
• Whole Milk: Helps achieve smooth batter consistency and adds moisture.

• Baking Powder: Helps cake rise and become light and fluffy.
• Salt: Balances sweetness and enhances overall flavor.
• Vanilla Extract: Adds depth and complements chocolate flavor.

How to Create Rich Mini Bundt Cakes

Step 1: Prepare Baking Equipment

Preheat the oven to 350°F (175°C). Generously grease a 6-cavity mini bundt pan using butter or nonstick cooking spray, ensuring every nook and cranny is covered to prevent sticking.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Cocoa powder
• Baking soda
• Salt

Sift the dry ingredients to remove any lumps and create a smooth, even mixture.

Step 3: Cream Butter and Sugar

In a large mixing bowl, use an electric mixer to beat together softened butter and granulated sugar until the mixture becomes light, fluffy, and pale in color. This process incorporates air and creates a smooth base for the cake.

Step 4: Add Wet Ingredients

Incorporate eggs one at a time, mixing thoroughly after each addition. Pour in vanilla extract and mix until well combined. Gradually add sour cream and mix until the batter becomes silky and uniform.

Step 5: Combine Wet and Dry Ingredients

Slowly fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the cakes tough.

Step 6: Fold in Chocolate Chips

Gently fold in dark chocolate chips, distributing them evenly throughout the batter.

Step 7: Fill Bundt Pan

Carefully spoon the chocolate batter into the prepared mini bundt pan, filling each cavity about three-quarters full.

Step 8: Bake

Place the pan in the preheated oven and bake for 18-22 minutes. To check doneness, insert a toothpick into the center of a cake- it should come out with a few moist crumbs.

Step 9: Cool and Remove

Remove the pan from the oven and let the cakes cool in the pan for 10 minutes. Gently tap the pan to loosen the cakes, then carefully invert onto a wire rack to cool completely.

Step 10: Prepare Chocolate Glaze

In a microwave-safe bowl, melt chocolate chips and heavy cream in short bursts, stirring between each interval until smooth and glossy.

Step 11: Decorate

Once the cakes are completely cool, drizzle the chocolate glaze over each mini bundt cake. Sprinkle with additional chocolate chips or shaved chocolate for extra decadence.

Triple Chocolate Mini Bundt Cakes, Explained

• These mini bundt cakes come together in under 45 minutes, perfect for busy home bakers craving a fast chocolate dessert.
• The recipe requires basic baking ingredients and simple mixing techniques, making it accessible for bakers of all skill levels from beginners to experienced.
• Featuring three types of chocolate (cocoa powder, chocolate chips, and chocolate glaze), this dessert delivers intense chocolate flavor in every single bite.
• These mini cakes work wonderfully for multiple occasions like casual family gatherings, afternoon tea, potlucks, or elegant dinner parties, offering impressive presentation with minimal effort.

Pro Tips for Chocolatey Perfection

• Grease Smartly: Use a pastry brush to evenly coat mini bundt pan cavities with butter or nonstick spray, ensuring every crevice is covered for easy cake removal.
• Chocolate Intensity Boost: Mix different types of chocolate (dark, milk, semi-sweet) for a more complex and rich chocolate flavor profile in your mini cakes.
• Room Temperature Magic: Allow eggs and butter to sit at room temperature for 30 minutes before mixing, creating a smoother batter and more consistent cake texture.
• Cooling Technique: Let mini bundt cakes cool in the pan for 10 minutes before gently removing to prevent breaking delicate cake edges and maintain perfect shape.
• Glaze Like a Pro: Drizzle chocolate glaze while cakes are slightly warm to help it spread more evenly and create a glossy, professional-looking finish.

Storage Tips for Mini Bundt Cakes

• Store leftover mini bundt cakes in an airtight container in the refrigerator for up to 4 days. Wrap each cake individually in plastic wrap to prevent drying out.
• Let chilled cakes sit at room temperature for 15-20 minutes before serving to restore their soft texture and enhance flavor.
• Carefully place cakes in a freezer-safe container, separating layers with parchment paper. Freeze for up to 3 months. Thaw overnight in the refrigerator before enjoying.
• Warm individual cakes in the microwave for 10-15 seconds or in a preheated 300F oven for 5-7 minutes until slightly heated through.

Perfect Matches for Triple Chocolate Mini Cakes

• Match the deep chocolate flavor with a full-bodied Cabernet Sauvignon or Merlot. The wine's tannins complement the cake's rich chocolate notes, creating a luxurious dessert experience.
• Serve alongside a freshly pulled espresso to intensify the chocolate's depth. The coffee's bitter undertones highlight the cake's sweet complexity, making each bite more vibrant.
• Top the mini bundt cake with a scoop of creamy vanilla bean ice cream. The cold, smooth texture contrasts beautifully with the warm cake, adding a delightful temperature and flavor contrast.
• Drizzle a tart raspberry sauce around the cake to cut through the chocolate's richness. The bright, fruity notes provide a refreshing counterpoint to the dense, decadent dessert.

Chocolate Bundt Cake Variations

• Gluten-Free Chocolate Bliss: Swap wheat flour with almond or gluten-free blend for celiac-friendly mini bundt cakes that maintain rich chocolate flavor.
• Vegan Chocolate Dream: Replace eggs with mashed banana or flax eggs, use dairy-free dark chocolate, and coconut oil instead of butter for plant-based mini bundts.
• Low-Sugar Chocolate Indulgence: Substitute sugar with monk fruit sweetener or stevia, and use unsweetened cocoa powder to reduce overall sugar content while preserving decadent chocolate taste.
• Protein-Packed Chocolate Treat: Incorporate protein powder into the batter and add ground almonds for extra nutrition, creating a more protein-rich dessert option that still satisfies chocolate cravings.

Questions on Triple Chocolate Bundt Cakes

• What type of chocolate is used in this recipe?

The recipe uses three different types of chocolate: cocoa powder for the cake base, melted dark chocolate for moisture and depth, and chocolate chips for extra chocolatey bursts throughout the cake.

• Can I make these mini bundt cakes without a special bundt pan?

While a mini bundt pan gives the signature shape, you can use a standard muffin tin or small cake pans. Just adjust baking time and watch carefully to prevent overbaking.

• How do I ensure the mini bundt cakes don't stick to the pan?

Thoroughly grease the pan with butter or non-stick spray, and consider dusting with cocoa powder after greasing. Let cakes cool for 5-10 minutes before carefully removing from the pan to maintain their delicate shape.

• Are these mini bundt cakes suitable for chocolate lovers?

Absolutely! With three types of chocolate integrated into the recipe, these mini cakes are a chocolate lover’s dream, offering intense, rich chocolate flavor in every bite.

Triple Chocolate Mini Bundt Cakes Recipe

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4.7 from 12 reviews

• Total Time: 35 minutes
• Yield: 12 1x

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Description

Chocolate lovers rejoice with these irresistible triple chocolate mini bundt cakes that bring rich, indulgent flavor to your dessert table. Moist chocolate cake, chocolate chips, and silky chocolate glaze create a delightful treat you’ll savor with every delectable bite.

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Ingredients

Scale 1x2x3x

Chocolate Ingredients:

• ½ cup semi-sweet chocolate chips
• ¾ cup semi-sweet or dark chocolate chips
• ½ cup cocoa powder, unsweetened
• Chocolate shavings or curls
• Mini chocolate chips
• Cocoa powder for dusting

Dry Base Ingredients:

• 1 cup all-purpose flour
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet and Binding Ingredients:

• 2 large eggs
• ½ cup buttermilk (or ½ cup milk + ½ teaspoon vinegar)
• ½ cup hot coffee (or hot water)
• ⅓ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ cup heavy cream

Garnish (Optional):

• Fresh berries
• Edible gold leaf

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Instructions

1. Heat the oven to 350F (175C), ensuring the rack is positioned in the center for even baking.
2. Thoroughly coat each cavity of the mini bundt pan with a generous layer of butter or nonstick cooking spray, paying extra attention to the intricate ridged surfaces.
3. Sift together the dry ingredients – flour, cocoa powder, and baking powder – creating a smooth, lump-free mixture that will ensure a uniform cake texture.
4. In a separate large mixing bowl, cream together the softened butter and sugar until the mixture becomes light, fluffy, and pale in color, which helps incorporate air and create a tender crumb.
5. Gradually incorporate eggs into the butter-sugar mixture, mixing thoroughly after each addition to prevent curdling and maintain a consistent batter.
6. Fold the sifted dry ingredients into the wet mixture, alternating with milk, stirring gently to maintain the batter’s airiness and prevent overmixing.
7. Add melted chocolate and vanilla extract, stirring until the batter achieves a rich, glossy appearance with a uniform dark chocolate color.
8. Carefully divide the batter evenly among the prepared mini bundt pan cavities, filling each approximately three-quarters full to allow room for rising.
9. Place the pan in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
10. Remove from the oven and let the cakes cool in the pan for 10 minutes to help them set and prevent breaking when removing.
11. Gently invert the pan onto a wire cooling rack, allowing the mini bundt cakes to release completely and cool to room temperature.
12. Prepare the chocolate glaze by melting chocolate and cream together, stirring until smooth and glossy.
13. Once cooled, drizzle the chocolate glaze over each mini bundt cake, allowing it to cascade down the ridged sides for an elegant finish.
14. Optional: Sprinkle additional chocolate shavings or cocoa powder on top for extra decoration and intense chocolate flavor.

Notes

• Use high-quality cocoa powder and chocolate for richer, more intense flavor profile.
• Ensure ingredients like eggs and butter are at room temperature to create smoother, more consistent batter.
• Gently fold chocolate chips into the batter to prevent sinking and distribute evenly throughout mini bundt cakes.
• Allow cakes to cool completely in the pan for 10-15 minutes before removing to maintain perfect shape and prevent breaking.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 320
• Sugar: 22 g
• Sodium: 150 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 50 mg