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
Units
Scale
- 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
