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chocolate bundt cake with chocolate ganache

Mini Chocolate Bundt Cake

Hakima
This recipe for Mini Chocolate Bundt Cake is filled with chocolate decadence, and topped with a rich chocolate ganache.
5 from 6 votes
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Dessert
Cuisine American
Servings 6

Equipment

  • 1 6-cup chocolate bundt cake pan (see notes)

Ingredients
 

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

Chocolate Ganache

Instructions
 

Espresso Brownies

  • 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.

Chocolate 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.

Storing

  • 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.

Notes

  • Pan: I use the Nordicware 6 cup mini bundt pan that I purchased off Amazon.
Keyword bundt cake, chocolate bundt cake, mini chocolate bundt cake
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