Description
These Mini Chocolate Lava Bundt Cakes are rich, decadent, and filled with a gooey molten chocolate center. Perfect for a special dessert or romantic treat, these individual-sized cakes are easy to make and irresistibly delicious!
Ingredients
Units
Scale
For the Cakes:
- 1/2 cup unsalted butter, melted
- 4 oz semi-sweet or dark chocolate, chopped
- 1/2 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1/2 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1/4 tsp salt
For Greasing the Pan:
- 1 tbsp butter, melted
- 1 tbsp cocoa powder
For Serving:
- Powdered sugar (for dusting)
- Vanilla ice cream or whipped cream
- Fresh berries (optional)
Instructions
Step 1: Prepare the Bundt Pan
- Preheat oven to 425°F (220°C).
- Brush a mini Bundt cake pan with melted butter and dust with cocoa powder to prevent sticking.
Step 2: Melt the Chocolate & Butter
- In a heatproof bowl, melt butter and chocolate together in the microwave in 30-second intervals, stirring after each, until smooth.
- Let cool slightly.
Step 3: Make the Batter
- In a separate bowl, whisk together eggs, egg yolks, sugar, and vanilla extract until light and frothy.
- Slowly whisk in the melted chocolate mixture.
- Gently fold in flour, cocoa powder, and salt until just combined.
Step 4: Bake the Lava Cakes
- Divide the batter evenly among the prepared mini Bundt pans.
- Bake for 10-12 minutes, until the edges are set but the center is still slightly jiggly.
Step 5: Serve & Enjoy
- Let the cakes cool for 1-2 minutes, then carefully invert onto plates.
- Dust with powdered sugar and serve with vanilla ice cream or fresh berries.
Notes
- Extra Gooey Center: Reduce baking time by 1 minute for a more molten center.
- No Bundt Pan? Use ramekins or a muffin tin instead.
- Storage: Best served fresh, but leftovers can be refrigerated for up to 2 days and reheated in the microwave for 20 seconds.
- Flavor Twist: Add 1 tsp espresso powder for a deeper chocolate flavor.