Indulgent and refined, these Mini Chocolate Bundt Cakes are made with rich cocoa and topped with a silky ganache glaze. Their small size makes them perfect for individual servings at dinner parties, afternoon tea, or any special occasion where elegance and deep chocolate flavor are key.
Why You’ll Love This Recipe
These cakes are soft, moist, and deeply chocolatey, offering a satisfying dessert in a perfectly portioned size. The ganache glaze adds a glossy, luxurious finish that elevates the presentation and enhances the flavor. Easy to prepare and freeze, these mini bundts are just as suitable for intimate gatherings as they are for festive celebrations.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the mini bundt cakes:
all-purpose flour
unsweetened cocoa powder
baking powder
baking soda
salt
unsalted butter, softened
granulated sugar
large eggs
vanilla extract
sour cream
milk
For the ganache glaze:
dark chocolate, chopped
heavy cream
unsalted butter
Directions
- Preheat the oven to 350°F (175°C). Grease and flour your mini bundt cake pans to prevent sticking.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, beat the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix the sour cream and milk in a small bowl.
- Alternately add the dry ingredients and the sour cream-milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
- Spoon the batter into the prepared bundt molds, filling each about three-quarters full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
- To prepare the ganache, heat the cream in a small saucepan until it just begins to simmer. Pour over the chopped dark chocolate and let sit for 2 minutes.
- Stir gently until the chocolate is fully melted, then add the butter and stir until smooth and glossy.
- Drizzle the ganache over the cooled mini bundt cakes and let it set before serving.
Servings and timing
This recipe yields approximately 6–8 mini bundt cakes, depending on the size of your molds.
Preparation time: 20 minutes
Baking time: 20 minutes
Cooling and decorating time: 30 minutes
Total time: about 1 hour 10 minutes
Variations
- Mocha Flavor: Add 1 teaspoon of instant coffee or espresso powder to the batter for a mocha twist.
- Orange Zest: Mix in 1 teaspoon of finely grated orange zest for a citrus-chocolate flavor.
- Spiced Chocolate: Add a pinch of cinnamon and cayenne for a warm, spicy chocolate profile.
- Filled Centers: Pipe raspberry jam or cream cheese into the center of the mini cakes before baking.
- Nut Topping: Sprinkle finely chopped hazelnuts or almonds over the ganache before it sets.
storage/reheating
Store the mini bundt cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze (unglazed) for up to 2 months. To serve from frozen, thaw completely and reheat briefly in the microwave or oven. If reheating, glaze them after warming for best results.
FAQs
Can I use a regular bundt pan instead of mini ones?
Yes, but you’ll need to adjust the baking time to 40–45 minutes for a standard bundt cake.
What type of chocolate is best for ganache?
Use high-quality dark chocolate (around 60–70% cocoa) for a smooth and rich ganache.
Can I make these cakes ahead of time?
Absolutely. Bake the cakes a day ahead and store covered. Add the ganache on the day of serving.
What if I don’t have sour cream?
You can substitute with plain Greek yogurt or buttermilk in equal measure.
How do I keep the cakes from sticking to the pan?
Be sure to grease and flour the bundt pans thoroughly, especially around the details and edges.
Can I freeze these mini bundt cakes?
Yes, wrap them individually without the ganache and freeze for up to 2 months. Add glaze after thawing.
Will the ganache harden?
The ganache will set to a soft, glossy finish but won’t become hard. Refrigeration will firm it slightly.
Can I use milk chocolate instead of dark?
Yes, but the flavor will be sweeter and less intense. Adjust sugar in the batter if needed.
What’s the best way to drizzle the ganache?
Use a spoon for rustic drizzles or a piping bag for more precision and clean lines.
Can I make this recipe gluten-free?
Yes, use a gluten-free all-purpose flour blend in place of regular flour for similar results.
Conclusion
Mini Chocolate Bundt Cakes with Ganache Glaze are a show-stopping dessert that combines rich chocolate flavor with elegant presentation. Moist, tender, and topped with a decadent ganache, these cakes are ideal for chocolate lovers and perfect for any celebration or special gathering. Enjoy them fresh or make them ahead—they’re guaranteed to satisfy every time.
Print
Mini Chocolate Bundt Cakes with Ganache Glaze
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 6 mini bundt cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Rich, moist mini chocolate bundt cakes made with dark cocoa and topped with a smooth ganache glaze, perfect for an elegant dessert or indulgent afternoon treat.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
- 100g dark chocolate, chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
Instructions
- Preheat oven to 350°F (175°C). Grease and flour mini bundt pans.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding the dry ingredients and the sour cream + milk to the batter, mixing just until combined.
- Spoon batter into mini bundt molds, filling each about 3/4 full.
- Bake for 18–22 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes, then transfer to wire rack.
- For the ganache, heat cream until simmering and pour over chopped chocolate. Let sit 2 minutes, then stir in butter until smooth and glossy.
- Drizzle ganache over cooled cakes and let set before serving.
Notes
- Ensure cakes are fully cooled before adding ganache to avoid melting.
- Use high-quality dark chocolate for best flavor in the ganache.
- Cakes can be made a day ahead and stored airtight.
Nutrition
- Serving Size: 1 mini bundt cake
- Calories: 350
- Sugar: 24g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg
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