This recipe for Mini Chocolate Bundt Cake is filled with chocolate decadence, and topped with a rich chocolate ganache. It creates 6 individual cakes that you can eat all by yourself, or share with your loved ones. It's the perfect treat for any chocolate lover!
I Absolutely love chocolate cake, especially if it's drenched in a silky chocolate ganache, but I'm not the biggest fan of making an entire cake because my husband and I won't be able to finish it off, so here we are with this delicious Mini Chocolate Bundt Cake Recipe. It's perfect for Valentine's Day, a friends gathering, or to make for yourself (and your future self, if you so choose to freeze some!).
This recipe is perfect because it's a small batch recipe, create 6 individual Bundt cakes that you can share, or you can eat one all by yourself. They're incredibly rich, decadent, and filled with chocolate goodness.
Why You'll Love this Small Batch Chocolate Bundt Cake Recipe
- Easy - The recipe isn't hard. It requires basic chocolate cake ingredients. The hardest part is probably making sure your cakes don't stick to the pan, and the key really is Baker's Joy.
- Rich & decadent - This Mini Chocolate Bundt Cake Recipe is filled with chocolate flavor and the ganache and chocolate shavings send it over the top.
- Small Batch - I love small batch baking, so anything in small quantity is a win for me!
Ingredients in Mini Chocolate Bundt Cake Recipe
- All-Purpose Flour: This recipe is best used with all-purpose flour for the best structure.
- Dutch Process Cocoa powder: I like using Dutch Process cocoa powder instead of natural because it gives a deeper and more intense chocolate flavor, but if all you have is natural, then you can use that.
- Baking powder: Using leavening agents will help the cake rise and give a tender crumb and help with structure.
- Salt: The salt enhances the flavors and sweetness.
- Espresso powder: will intensify the chocolate flavor. If you’re not a coffee drinker, no worries because you won’t taste it. But if you have issues with coffee, leave out the espresso powder.
- Granulated Sugar: Adds the sweetness in the cake.
- Unsalted butter: I like to use unsalted to control the amount of salt. The butter will help give a bit more structure to the cake, but also helps with flavor.
- Eggs: They help bind the cake and give it structure.
- Sour cream: Sour cream in cakes makes it extra moist! You can use yogurt or even milk if you don’t have sour cream.
- Vegetable oil: Oil in chocolate cake is one of the key ingredients that creates a moist and tender cake. Use any neutral oil. I’ve even had good results using olive oil.
Ingredients in Chocolate Ganache
- Semi-Sweet Chocolate Chips: Use any type of chocolate chips you have on hand, but try to aim for high quality chocolate chips.
- Heavy Cream: the heavy cream helps thin out the chocolate and create the smooth and delicious ganache.
How to Make Mini Chocolate Bundt Cake
- Prepare the Bundt Pan: Heavily spray a 6-cup mini bundt pan with baking spray. Be sure to get every nook and cranny so that it's easy to take out of the plan after baking.
- Sift the dry ingredients: In a bowl, sift flour, cocoa powder, baking powder, espresso, and salt and set aside.
- Cream Butter & Sugar: In a medium to large bowl, using a hand mixer or stand mixer, beat together the softened butter and sugar for a few minutes until light in color and smooth.
- Add wet ingredients: Slowly add one egg at a time, and beat until smooth. Add the sour cream and continue beating, then add the oil and beat again.
- Combine wet and dry ingredients: Slowly add the dry ingredients and mix until just incorporated making sure not to over mix.
- Pour Batter into pan: Pour the batter into the prepared pan and divide evenly among all 6. It should be filled ½ to ¾ of the way up.
- Bake: Place the pan in a 325 degree preheated oven and bake for 18-22 minutes until a toothpick inserted comes out with moist crumbs.
- Cool: Let cool for 10-15 minutes before removing the bundt cakes from the pan and placing to cool completely on a cooling rack.
- Make Ganache: Heat heavy cream in a microwave safe bowl for 30 seconds to a minute until very hot. Pour oven chocolate chips and let it sit for a few minutes before stirring. Let it cool for 5 to 10 minutes before pouring over bundt cakes.
Tips to Make The Best Mini Chocolate Bundt Cake
- Heavily grease the bundt pan. I've had success with using Baker's Joy baking spray. I have not had much success using butter/flour mixture, so be cautious when trying to only butter your bundt pan. It may not come out after baking.
- Use room temperature ingredients, especially because we're creaming butter and sugar, and when adding eggs, we want the ingredients to incorporate correctly. To learn more about when to use room temperature ingredients, you can read this article by King Arthur Baking.
- Don't over bake. It's very important to check for doneness too early rather than too late. You're looking for moist crumbs on a toothpick or knife. If the batter is wet, it's not done, but if it's moist crumbs, take it out of the oven.
Frequently Asked Questions (FAQs)
Absolutely. Once completely cooled, wrap well in saran wrap, and freezer bags, and you can freeze for about 3 months.
If you don't have a mini Bundt Pan, double the recipe and use a 12-cup Bundt pan. Baking time will be much longer, so start checking for doneness around 40-50 minutes, or so.
It's very important to make sure the pan is heavily greased using baking spray. Once out of the oven, wait 10-15 minutes, then run a knife along the edges as well as the center, then place a cooling rack on top of the pan and flip it so that the pan lands on the cooling rack. Give the pan a few taps and the cake should come out nicely.
Other Recipes You Might Enjoy:
- Dairy-Free Chocolate Cake
- Flourless Chocolate Cake
- No-Bake Chocolate Ganache Tart
- Mini No-Bake Chocolate Cheesecake For Two
- Mini Chocolate Cake
Mini Chocolate Bundt Cake
- 1 6-cup chocolate bundt cake pan (see notes)
Mini Chocolate Bundt Cake
- 1 cup (120g) all purpose flour
- ⅓ cup (33g) Dutch process cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon espresso powder
- ½ cup (1 stick) unsalted butter room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs room temperature
- ½ cup (130g) sour cream room temperature
- ¼ cup vegetable oil or any neutral oil
- ⅔ cup semi sweet chocolate chips
- ½ cup heavy cream
- Preheat oven to 325°F and heavily spray a 6 cup bundt pan with non-stick spray. I like using Baker's Joy. Make sure to get every nook and cranny. Set aside.
- In a small bowl, sift flour, cocoa powder, baking powder, salt, espresso powder, and set aside.
- In a medium to large bowl, using a hand mixer or stand mixer, beat together the softened butter and sugar for a few minutes until light in color and smooth. Slowly add one egg at a time, and beat until smooth. Add the sour cream and continue beating, then add the oil and beat again.
- Slowly add the dry ingredients and mix until just incorporated making sure not to over mix.
- Pour the batter into the prepared pan and divide evenly among all 6. It should filled ½ to ¾ of the way up.
- Bake in the preheated oven for 18-22 minutes until a toothpick inserted comes out clean. Don't over bake.
- Let cool for about 10-15 minutes before inverting and removing from the pan.
- Heat heavy cream in a microwave safe bowl for 30 seconds to a minute until very hot. Pour oven chocolate chips and let it sit for a few minutes before stirring.
- Let it cool for 5 to 10 minutes before pouring over bundt cakes.
- The chocolate bundt cakes are best eaten within 1 to 2 days, as it is most fresh and moist.
- Store them in an airtight container for up to 3 days, or freeze to keep longer.
- Pan: I use the Nordicware 6 cup mini bundt pan that I purchased off Amazon.