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.
Ingredients
Scale
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
Instructions
- Heat the oven to 350F (175C), ensuring the rack is positioned in the center for even baking.
- 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.
- Sift together the dry ingredients – flour, cocoa powder, and baking powder – creating a smooth, lump-free mixture that will ensure a uniform cake texture.
- 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.
- Gradually incorporate eggs into the butter-sugar mixture, mixing thoroughly after each addition to prevent curdling and maintain a consistent batter.
- Fold the sifted dry ingredients into the wet mixture, alternating with milk, stirring gently to maintain the batter’s airiness and prevent overmixing.
- Add melted chocolate and vanilla extract, stirring until the batter achieves a rich, glossy appearance with a uniform dark chocolate color.
- Carefully divide the batter evenly among the prepared mini bundt pan cavities, filling each approximately three-quarters full to allow room for rising.
- 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.
- Remove from the oven and let the cakes cool in the pan for 10 minutes to help them set and prevent breaking when removing.
- Gently invert the pan onto a wire cooling rack, allowing the mini bundt cakes to release completely and cool to room temperature.
- Prepare the chocolate glaze by melting chocolate and cream together, stirring until smooth and glossy.
- Once cooled, drizzle the chocolate glaze over each mini bundt cake, allowing it to cascade down the ridged sides for an elegant finish.
- 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