Triple Chocolate Mini Bundt Cakes

These Triple Chocolate Mini Bundt Cakes are rich, moist, and packed with deep chocolate flavor, featuring a soft chocolate cake, a luscious chocolate ganache, and a sprinkle of chocolate chips for the ultimate indulgence. Perfect for chocolate lovers, these elegant mini cakes make a stunning dessert for any occasion!

Why You’ll Love This Recipe

• Triple the Chocolate – Chocolate cake, chocolate ganache, and chocolate chips!
• Rich & Moist – Buttermilk and cocoa powder keep these cakes soft and tender.
• Elegant & Mini-Sized – Perfect for individual servings at parties or special events.
• Easy & Impressive – No complex techniques, but looks bakery-worthy.
• Customizable Toppings – Add berries, nuts, or extra drizzle for variety.

Ingredients

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

For the Chocolate Bundt Cakes:

• All-purpose flour
• Cocoa powder (unsweetened)
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Unsalted butter (melted) or vegetable oil
• Eggs
• Vanilla extract
• Buttermilk
• Hot coffee (enhances chocolate flavor)
• Mini chocolate chips

For the Chocolate Ganache:

• Heavy cream
• Semi-sweet chocolate (chopped or chocolate chips)
• Butter (for extra shine, optional)

For Garnish (Optional):

• White chocolate drizzle
• Chopped nuts (hazelnuts, almonds)
• Fresh berries (strawberries, raspberries)
• Cocoa powder or powdered sugar dusting

Directions

this recipe

Step 1: Prepare the Mini Bundt Cakes

1. Preheat Oven – Set to 350°F (175°C). Grease a mini bundt pan well.
2. Mix Dry Ingredients – In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
3. Mix Wet Ingredients – In another bowl, whisk melted butter (or oil), eggs, vanilla, and buttermilk.
4. Combine & Stir – Gradually mix the wet and dry ingredients, then stir in hot coffee until smooth.
5. Add Chocolate Chips – Fold in mini chocolate chips for extra richness.
6. Fill the Molds – Spoon batter into the mini bundt pan, filling each about ¾ full.
7. Bake – Bake for 15-18 minutes, or until a toothpick inserted comes out clean.
8. Cool & Remove – Let cakes cool in the pan for 5 minutes, then transfer to a wire rack.

Step 2: Make the Chocolate Ganache

1. Heat Cream – In a saucepan, heat heavy cream until steaming (not boiling).
2. Melt Chocolate – Pour hot cream over chopped chocolate and let sit for 2 minutes.
3. Stir Until Smooth – Whisk until silky; add butter for extra shine.

Step 3: Assemble & Decorate

1. Drizzle Ganache – Pour warm ganache over cooled bundt cakes.
2. Add Toppings – Sprinkle with white chocolate drizzle, nuts, or berries.
3. Let Set & Serve – Allow ganache to firm before serving.

Servings and Timing

• Servings: 6-8 mini bundt cakes
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Cooling & Assembly Time: 15 minutes

Variations

• Mocha Mini Bundt Cakes – Add espresso powder for a coffee-chocolate twist.
• Nutty Crunch – Mix in chopped pecans or almonds.
• Dark Chocolate Lovers – Use 70% dark chocolate for an intense flavor.
• Extra Fudgy Version – Add a layer of Nutella or chocolate ganache in the batter.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze unglazed cakes for up to 2 months; thaw before glazing.
• Serving Tip: Let chilled cakes sit at room temperature for 10 minutes before eating.

FAQs

Can I make these without a mini bundt pan?

Yes! Use a muffin tin or mini loaf pan instead.

How do I prevent my cakes from sticking?

Grease and flour the bundt pan thoroughly before filling.

Can I use Dutch-process cocoa?

Yes, but the cakes may be slightly darker and richer.

Can I make these gluten-free?

Yes! Use a 1:1 gluten-free flour substitute for best results.

How do I make these extra moist?

Use full-fat buttermilk and don’t overbake.

What’s the best way to melt the chocolate for ganache?

Use a double boiler or microwave in 20-second intervals, stirring in between.

Can I add a surprise filling?

Yes! Pipe ganache or Nutella into the center after baking.

How do I make these dairy-free?

Use dairy-free milk and coconut cream for the ganache.

Can I bake a full-size bundt cake instead?

Yes! Bake at 350°F (175°C) for 40-45 minutes.

What’s the best way to garnish them?

Dust with powdered sugar, drizzle with caramel, or add a chocolate curl for elegance.

Conclusion

These Triple Chocolate Mini Bundt Cakes are the ultimate treat for chocolate lovers—rich, fudgy, and topped with silky ganache. Whether for a special occasion or a simple indulgence, they’re easy to make and guaranteed to impress. Try them today and enjoy a mini chocolate masterpiece!

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