Mini Chocolate Lava Bundt Cakes

Short Description

Mini chocolate lava Bundt cakes are rich, decadent, and filled with a gooey, molten chocolate center. These individual-sized desserts are perfect for special occasions, date nights, or when you need an indulgent chocolate fix!

Why You’ll Love This Recipe

• Rich and gooey – A fudgy cake exterior with a molten chocolate core.
• Easy to make – Simple ingredients and quick prep.
• Perfect portion size – Individual Bundt cakes for easy serving.
• Customizable – Add extra flavors like espresso, caramel, or liqueur.
• Elegant and indulgent – A restaurant-quality dessert at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cakes:

• Unsalted butter (melted)
• Dark chocolate (chopped) or chocolate chips
• Eggs
• Egg yolks
• Granulated sugar
• Vanilla extract
• All-purpose flour
• Cocoa powder
• Salt

For the Lava Center:

• Dark chocolate (small chunks or ganache)

Optional Garnishes:

• Powdered sugar
• Fresh berries
• Whipped cream
• Chocolate sauce or caramel drizzle

Directions

this recipe

Make the Cake Batter:

1. Preheat oven – Set to 400°F (200°C) and grease mini Bundt cake pans.
2. Melt chocolate and butter – In a microwave or double boiler, melt butter and chocolate together. Stir until smooth.
3. Whisk eggs and sugar – In a separate bowl, whisk eggs, yolks, sugar, and vanilla until light and creamy.
4. Combine ingredients – Stir the melted chocolate into the egg mixture.
5. Mix dry ingredients – Sift in flour, cocoa powder, and salt. Gently fold until smooth.

Assemble and Bake:

6. Fill Bundt molds – Spoon batter into prepared pans, filling halfway.
7. Add lava center – Place a chocolate chunk in the center of each cake and cover with more batter.
8. Bake – Bake for 10-12 minutes until the edges are set but the center is slightly soft.
9. Cool briefly – Let sit for 2 minutes, then carefully invert onto plates.
10. Serve immediately – Dust with powdered sugar and add toppings as desired.

Servings and Timing

• Servings: 4-6 mini Bundt cakes
• Prep time: 10 minutes
• Cook time: 12 minutes
• Total time: 22 minutes

Variations

• Espresso chocolate – Add 1 teaspoon espresso powder for a rich flavor.
• Peanut butter lava – Use a peanut butter chocolate center.
• Salted caramel – Fill with caramel and a pinch of sea salt.
• Dairy-free option – Use dairy-free butter and chocolate.
• Gluten-free version – Swap flour for a 1:1 gluten-free flour blend.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Freeze unbaked cakes and bake fresh when needed.
• Reheating: Microwave for 10-15 seconds to restore the molten center.

FAQs

Can I use a regular muffin tin instead?

Yes! Just adjust baking time to 9-10 minutes.

How do I know when they’re done?

The edges should be set, but the center should still jiggle slightly.

Can I use milk chocolate instead of dark?

Yes, but dark chocolate gives a deeper flavor.

What’s the best way to remove cakes from the pan?

Let them cool slightly, then gently tap the pan and invert.

Can I make these ahead of time?

Yes! Prepare the batter, refrigerate, and bake when ready.

Can I make a large lava Bundt cake?

Yes, but bake for 15-18 minutes and check for doneness.

How do I get an extra gooey center?

Use frozen chocolate ganache instead of a chocolate chunk.

What toppings pair well with these cakes?

Fresh berries, vanilla ice cream, or whipped cream work beautifully.

Can I add liqueur for extra flavor?

Yes! Add a splash of Baileys, Kahlúa, or Grand Marnier.

How do I keep the lava center from overcooking?

Bake at a high temperature and remove as soon as the edges are set.

Conclusion

Mini chocolate lava Bundt cakes are a decadent, rich dessert with a gooey, irresistible center. Perfect for special occasions or a chocolate lover’s dream, these cakes are easy to make and guaranteed to impress. Try them today for a warm, melty treat!

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