| |

Mini Chocolate Bundt Cake

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

I had every intention of creating the perfect, miniature dessert for two, but I wanted something a bit more dramatic than a cupcake sized dessert. This Mini Chocolate Bundt Cake is half the size of a regular bundt cake, but still “technically” six servings if you go by the FDA guidelines….so I suggest that you don’t.

The BEST Mini Chocolate Bundt Cake EVER has six delicious servings to satisfy your chocolate cravings! © COOKING WITH CURLS

This Mini Chocolate Bundt Cake is tender, moist, and insanely delicious!! Just look at that Chambord® infused ganache!! No, you do not have to use Chambord…just keep reading. 😉

This moist and delicious Mini Chocolate Bundt Cake is the perfect small size cake to satisfy your chocolate cravings! © COOKING WITH CURLS

First off, you are going to need a 6-cup bundt pan….or you can use a 5-cup pan like I did and end up with 4 cupcakes as well, LOL {affiliate links}

So here’s the whole story: I fell in love with this cool lotus shaped bundt pan and knew that I wanted to create a chocolate cake of some kind for a Valentine’s Day/Dinner for Two post. My brain saw 5-cup and thought, “oh cool, that’s half the size of a regular bundt pan”. Well not exactly! The large bundt pan is 10-inches, which is actually 12-cups not 10…..ooops!! Oh well, cupcakes for breakfast. 😉

How to make a Mini Chocolate Bundt Cake:

Preheat oven to 350 degrees. Spray the bundt pan with baking spray and set aside.

Whisk the flour, sugar, salt, baking soda, and cocoa powder together in a large bowl.

Mix the dry ingredients together in a large bowl

Add the coffee, eggs, yogurt, oil, and vanilla extract.

Add the wet ingredients to the bowl

and beat just until thoroughly combined.

Beat cake batter until smooth

Pour the batter into the prepared bundt pan and tap on the counter to remove the air bubbles.

Fill mini bundt pan until 34's full

Bake until toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.

Baked Mini Chocolate Bundt Pan

Allow cake to cool for ten minutes in the pan before flipping out onto a wire cooling rack.

Mini Chocolate Bundt Cake on a cooling rack

Allow cake to cool completely.

To make the Ganache:

Place the chocolate chips and heavy cream/coconut cream in a small microwave safe bowl. Heat on HIGH for 30 seconds, remove and stir until smooth. Heat in additional 15 second increments if needed, but do not overheat the chocolate!

Chocolate Ganache mixed in a bowl with a fork

Add the Chambord, or other liqueur, and stir until thoroughly combined. Drizzle the ganache over the top of the cooled cake letting it drip down the sides of the cake. Allow the glaze to set, slice and serve.

A moist and decadent Mini Chocolate Bundt Cake is the perfect ending to a romantic meal © COOKING WITH CURLS

The yogurt adds moisture and keeps this decadent Min Chocolate Bundt Cake moist, and the ganache takes it over the top!!

Recipe Notes & Tips

  • I love Chambord {raspberry liqueur} and think it goes perfectly with chocolate, Kahlua or Baileys would be delicious as well.
  • If you do not want to add alcohol, substitute a .5 teaspoon of vanilla extract and 2 tablespoons of butter.
  • I filled the center of the cake with 6 ounces of fresh raspberries, but any fresh berries will work.
  • To make a full-sized bundt cake, double the ingredients and bake for about 60 minutes.

More delicious desserts for two:

More decadent chocolate cake recipes:

Like I said, berries and chocolate are a match made in heaven!

Enjoy!!

The BEST Mini Chocolate Bundt Cake EVER has six delicious servings to satisfy your chocolate cravings! © COOKING WITH CURLS

Mini Chocolate Bundt Cake

This Mini Chocolate Bundt Cake is tender, moist, is insanely delicious and has a Chambord infused ganache!!
4.44 from 30 votes
Print Rate
Course: Dessert
Cuisine: American
Keyword: mini dessert, bundt cake
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 723kcal
Author: Lisa Johnson

Equipment

  • small bundt pan

Ingredients

For the Cake

  • 1.25 cup + 1 tablespoon all-purpose flour
  • .5 cup Dutch-processed cocoa powder
  • 1 cup + 2 tablespoons granulated sugar
  • .5 teaspoon sea salt
  • 1.25 teaspoon baking soda
  • .66 cup brewed coffee
  • 2 large eggs
  • .66 cup Greek yogurt or sour cream (2/3rd cup)
  • .5 cup + 1 Tablespoon safflower oil or canola
  • 1 teaspoon pure vanilla extract

For the Ganache

  • 3 ounces semi-sweet chocolate chips
  • 1.5 ounces heavy cream or coconut cream from a can
  • .75 tablespoon Chambord liqueur or liqueur of your choice

Instructions

For the Cake

  • Preheat oven to 350 degrees. Generously spray a 6-cup bundt pan with baking spray and set aside.
  • Whisk the flour,sugar, salt, baking soda, and cocoa powder together in a large bowl.
  • Add the coffee, eggs, yogurt, oil, and vanilla extract and beat just until thoroughly combined.
  • Pour the batter into the prepared bundt pan and tap on the counter to remove the air bubbles.
  • Bake until toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
  • Allow cake to cool for ten minutes in the pan before flipping out onto a wire cooling rack. Allow cake to cool completely.

For the Ganache

  • Place the chocolate chips and heavy cream/coconut cream in a small microwave safe bowl. Heat on HIGH for 30 seconds, remove and stir until smooth. Heat in additional 15 second increments if needed, but do not overheat the chocolate!
  • Add the Chambord, or other liqueur, and stir until thoroughly combined. Drizzle the ganache over the top of the cooled cake letting it drip down the sides of the cake. Allow the glaze to set, slice and serv.

Notes

  • I love Chambord {raspberry liqueur} and think it goes perfectly with chocolate, Kahlua or Baileys would be delicious as well.
  • If you do not want to add alcohol, substitute a 1/2 teaspoon of vanilla extract and 2 tablespoons of butter.
  • I filled the center of the cake with 6 ounces of fresh raspberries, but any fresh berries will work.
  • To make a full-sized bundt cake, double the ingredients and bake for about 60 minutes.

Nutrition

Calories: 723kcal | Carbohydrates: 97g | Protein: 12g | Fat: 33g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 461mg | Potassium: 312mg | Fiber: 4g | Sugar: 51g | Vitamin A: 195IU | Calcium: 64mg | Iron: 4.6mg

Similar Posts

2 Comments

Leave a Reply

Your email address will not be published.

Recipe Rating