Mini Chocolate Bundt Cakes

These mini chocolate bundt cakes are so decadent with a chocolate ganache and moist chocolate cake.

These mini chocolate bundt cakes have a moist and soft interior with a decadent chocolate ganache glaze for the perfect treat.

Ingredients

• Flour – regular all purpose is great, if you want a lighter texture you can use cake flour as well.
• Cocoa Powder – A good high quality cocoa powder will change the game in your baking
• Baking Soda and Powder – this makes your cakes rise
• Salt – never trust a baking recipe without a little salt
• Milk – your milk of choice is great. I use regular whole milk, but almond, cashew, or other works also.
• Olive Oil – the olive oil keeps the cakes ultra moist. You can swap this for another oil of choice.
• Sugar – granulated sugar gives a light flavor.
• Sour Cream – helps to add extra moistness
• Egg – helps with the structure of the cake
• Vanilla Extract
• Coffee – HOT coffee blooms the chocolate and really brings the chocolate flavor to life.
• Heavy Cream – for the chocolate ganache.
• Chocolate – you can either use chocolate chips or chopped up chocolate bar.

How to Make Chocolate Bundt Cakes

Preheat the oven to 350F. Grease a 5 mini bundt pans with oil, then dust with granulated sugar. Set aside.

In a large bowl, whisk together the milk, olive oil, both sugars, sour cream, eggs, and vanilla until well combined.

Add in flour, cocoa powder, baking soda, baking powder, and salt. Mix gently mix until just combined.

Then, add in hot coffee. Mix until just combined and the batter is smooth.

Pour the batter into the prepared bundt pan.

Bake at 350F for 25-30 minutes, or until a toothpick inserted into the middle comes out clean or with moist crumbs.

Remove from the oven and allow to rest in the bundt pan for 10-15 minutes, until you see the edges of the cake start to release from the sides of the pan.

Then, carefully invert onto a cooling rack and allow to cool until warm.

While cooling, make the chocolate ganache. Heat the heavy cream in the microwave until hot (~1 minute). Add in  the chocolate and let sit for 5 minutes before mixing until smooth and glossy.

Pour the chocolate ganache over the warm cake and enjoy!

How to keep cakes from sticking to bundt pan

My favorite way to prep my bundt pans is to lightly grease the pan and then coat in granulated sugar so that the entire surface is covered. Especially when using chocolate cake you don’t want to use regular flour and I find the sugar is better at preventing sticking than cocoa powder.

Share Your Experience

I would love to hear about your experience making and enjoying my Mini Chocolate Bundt Cakes! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow home cooks.

Save this recipe for later by simply using the pin button on the recipe card or any of the photos above. Happy cooking! 

Mini Chocolate Bundt Cakes

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These mini chocolate bundt cakes are so decadent with a chocolate ganache and moist chocolate cake.

Print Recipe Pin Recipe

Prep Time:30 minutes mins

Cook Time:25 minutes mins

Course: Dessert

Servings: 5 cakes

Ingredients

Chocolate Bundt Cake:

• 1 cup all-purpose flour
• ½ cup cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1/3 cup olive oil
• 2/3 cup granulated sugar
• 1/2 cup sour cream
• 1 egg
• 1 tsp vanilla extract
• 1/4 cup hot fresh brewed coffee

Chocolate Ganache:

• 1/2 cup cup heavy cream
• 4 oz semi sweet chocolate

Instructions

• Preheat the oven to 350F. Grease a 5 mini bundt pans with oil, then dust with granulated sugar. Set aside.
• In a large bowl, whisk together the milk, olive oil, both sugars, sour cream, eggs, and vanilla until well combined.
• Add in flour, cocoa powder, baking soda, baking powder, and salt. Mix gently mix until just combined.
• Then, add in hot coffee. Mix until just combined and the batter is smooth.
• Pour the batter into the prepared bundt pan.
• Bake at 350F for 25-30 minutes, or until a toothpick inserted into the middle comes out clean or with moist crumbs.
• Remove from the oven and allow to rest in the bundt pan for 10-15 minutes, until you see the edges of the cake start to release from the sides of the pan.
• Then, carefully invert onto a cooling rack and allow to cool until warm.
• While cooling, make the chocolate ganache. Heat the heavy cream in the microwave until hot (~1 minute). Add in the chocolate and let sit for 5 minutes before mixing until smooth and glossy.
• Pour the chocolate ganache over the warm cake and enjoy!