Description
These Triple Chocolate Mini Bundt Cakes are a decadent, rich, and ultra-moist chocolate lover’s dream! Made with chocolate cake, chocolate chips, and a luscious chocolate ganache, these mini bundt cakes are perfect for special occasions, gifts, or an indulgent dessert!
Ingredients
Units
Scale
For the Chocolate Cake:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup buttermilk (or 1/2 cup milk + 1/2 teaspoon vinegar)
- 1/2 cup hot coffee (or hot water, enhances chocolate flavor)
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 3/4 cup semi-sweet or dark chocolate chips
- 1 teaspoon vanilla extract
For Garnish (Optional but Amazing!)
- Chocolate shavings or curls
- Mini chocolate chips
- Cocoa powder dusting
- Fresh berries or edible gold leaf
Instructions
Step 1: Prepare the Mini Bundt Cake Pan
- Preheat oven to 350°F (175°C). Grease a 6-cavity mini bundt pan with butter or nonstick spray.
Step 2: Make the Chocolate Cake Batter
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and both sugars.
- In another bowl, whisk buttermilk, hot coffee, oil, eggs, and vanilla until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
- Fold in chocolate chips for extra richness.
Step 3: Bake the Mini Bundt Cakes
- Divide the batter evenly among the mini bundt cake molds, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack.
Step 4: Make the Chocolate Ganache
- Heat heavy cream in a small saucepan over medium heat until steaming (don’t boil).
- Remove from heat and pour over the chocolate chips in a bowl. Let sit for 2 minutes.
- Stir until smooth and glossy, then mix in vanilla extract.
Step 5: Glaze & Garnish
- Drizzle or pour the ganache over the cooled mini bundt cakes.
- Sprinkle with chocolate shavings, mini chocolate chips, or a dusting of cocoa powder.
- Let set for 10 minutes, then serve and enjoy!
Notes
- No mini bundt pan? Use a muffin tin or a mini loaf pan instead.
- Want extra fudginess? Add ½ teaspoon espresso powder to the batter.
- Make ahead: Store in an airtight container for up to 4 days or freeze for up to 2 months.