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Mini Chocolate Bundt Cakes with Ganache

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Moist and fluffy chocolate cake baked into adorable mini bundt cakes and drizzled with chocolate ganache. This recipe makes 12 perfect mini bundts, perfect for any occasion!

Mini chocolate bundt cakes on white paper, decorated with chocolate and gold sprinkles. Extra cakes and sprinkles in the background.

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You’ll absolutely LOVE this recipe. These cakes are super easy to make, moist, fluffy, and out-of-this-world chocolatey. In addition to being delicious–these mini bundts come out perfect every time, so don’t be shocked if this becomes one of your favorite recipes!

These mini bundt cakes make the best party treat! Each individual cake allows you to get creative and customize the decorations and toppings to your taste, making them perfect for any occasion! Are you obsessed yet? Good! Let’s get baking!

How to make mini bundt cakes

What you’ll need:

  • Hot, strong coffee
  • Unsweetened cocoa powder
  • All purpose flour
  • Baking powder and baking soda
  • Kosher salt
  • Dark brown sugar
  • Unsalted butter and vegetable oil
  • Eggs
  • Buttermilk
  • Greek yogurt (5% fat) or sour cream
  • Vanilla extract
  • Chocolate chips and heavy cream for the ganache
  • (2) 6 Cavity Mini Bundt Cake Pans and baking spray (the cooking spray with flour)

Instructions:

A mini bundt pan sprayed with cooking spray
Spray the bundt pans with Baking Spray
Butter, oil and brown sugar beaten until fluffy.
Beat the butter, oil, and brown sugar until fluffy.
  1. Spray mini bundt pans generously with baking spray (cooking spray with flour in it) and preheat the oven. Set aside.
  2. Combine the hot coffee and the cocoa powder in a small bowl and mix until smooth. Allow the coffee and cocoa mixture to cool to room temperature while you prep the rest of the ingredients.
  3. In a medium bowl, whisk together all the dry ingredients and set aside.
  4. In a separate bowl, combine the buttermilk, sour cream, and vanilla. Set that aside as well.
  5. In the bowl of a stand mixer, fitted with the paddle attachment, add the butter, oil, and brown sugar. Beat until light and fluffy.
  6. Add the eggs one at a time, and once those are mixed in, pour in the cooled coffee and chocolate mixture. Mix until combined, stopping once to scrape the bottom and sides of the bowl with a rubber spatula.
  7. With the mixer on low, alternate adding the wet and dry ingredients to the mixing bowl, starting and ending with the flour mixture. Add the flour in three additions and the buttermilk in two. Mix until well combined, but don’t overmix.
  8. Transfer the cake batter to a piping bag or spoon the cake batter into 12 mini bundt cavities. Bake until a toothpick inserted comes out clean. Let cool for 10 minutes before flipping out onto a cooling rack.
  9. Heat the heavy cream and chocolate chips together until melted and smooth. Transfer the ganache to a piping bag. Once the bundts are cool, drizzle the tops of the cakes with the ganache. Decorate as desired!
Chocolate cake batter in a mixing bowl with a black spatula sticking out.
The finished cake batter will be thick and chocolatey
Chocolate cake batter in a mini bundt pan.
Divide the cake batter among the bundt pan cavities
Baked mini bundt cake on white paper, no decorations. Other mini chocolate bundts off to the side.
An up close shot of a chocolate bundt cake with ganache and sprinkles.

Substitutions and Variations

  • Don’t have buttermilk? That’s ok, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup. Then add in enough milk to equal 1 cup. Let sit for 5 minutes before using.
  • You can swap the greek yogurt for full fat sour cream.
  • No coffee in the house? That’s ok. You can use plain hot water.
  • For the ganache, you can swap out the semisweet chocolate for bittersweet, or white chocolate. If you want an easy white glaze, use vanilla icing instead or top with peppermint marshmallow frosting for a fun holiday spin.

Some other recipes you might love

Full Sized Chocolate Bundt Cake (this is a Halloween recipe, but you can leave off the spiderweb part!)

Crack Cake (White Wine Bundt Cake)

No Bake Chocolate Cheesecake

Chocolate Brownie Bites

Cheesecake Bites

Mini Cheesecakes

A mini chocolate bundt cake on white paper, topped with ganache and sprinkles. More decorated bundts in front and in back.

Tips

  • Spray your bundt cake cavities well with baking spray. I found that baking spray (the cooking spray that contains flour) is a foolproof way of keeping your bundts from sticking to the pan. The spray also eliminates the white patches of flour that bake on the outside of your cake when you use the traditional grease and flour method.
  • Bring all your ingredients up to room temperature. This allows all the ingredients to incorporate easily during mixing and produces a light and fluffy crumb.
  • Let the cakes sit in the pan for 10 minutes before turning out. This gives the cakes a chance to pull away from the cake pan and set briefly, which will eliminate breakage and sticking when turning the cakes out of the pan later.
  • Wait until the cakes cool before topping with ganache. You don’t want to add the ganache to each bundt cake while they’re still hot. The ganache will just melt off and make a mess.
  • Have fun with decorating! The sky is the limit when it comes to decorating these mini cakes! Play around with fun sprinkles, chopped candies, toasted nuts, and different icing colors.

Preventing mini bundt cakes from sticking

Pam’s Baking Spray is my go-to greaser for bundt cakes. It’s the only way I can get my super sticky Crack Cake out of the bundt pan and I love it for any chocolate bundt cake. The baking spray coats the pan super evenly (getting into all those nooks and crannies bundt pans are known for) and it doesn’t make any white flour dust or patches on the outside of my cake. My cakes always come out easily and cleanly.

You can of course use the traditional greasing and flouring method instead of a baking spray, just make sure to get every inch of that pan.

For gluten sensitivities, you can use almond flour in place of all purpose flour to grease and flour your mini bundt cake pan.

Top down view of a mini chocolate bundt cake.

Frequently Asked Questions

Can I convert a full size bundt cake recipe into mini bundt cakes?

Most traditional cake recipes will work and any cake mixes with bundt cake instructions. Avoid really eggy cakes like sponge cakes or angel food cakes. Any batter that works for a standard 10″, 8 cup capacity bundt pan will produce about 12 mini bundt cakes.
Make sure to keep an eye on your baking time, mini bundt cakes cook way faster than a full size bundt cake. Start checking for doneness around the 15 minute mark.

How many mini bundt cakes does a cake mix make?

If you’re looking to use a cake mix a standard 10″ bundt cake with around 8 cups of batter will give you 12 mini bundt cakes.

How long does it take to bake mini bundt cakes?

For this recipe, around 18-20 minutes at 350º. The cakes are done when a toothpick inserted comes out clean.

What happens if my cake sticks to the pan?

Don’t panic! Depending on the damage, you can glue the chunks back to the cake with a little icing, and cover the evidence with ganache or the icing of your choosing.

What size is a mini bundt cake?

These mini bundts are about 4-4.5″ at their widest end. They’re similar to the Bundtlets from “Nothing Bundt Cakes”.

Can you freeze mini bundt cakes?

Yes! Once the cakes are completely cooled, transfer them to the freezer and allow them to freeze completely. Once frozen, wrap the cakes individually in plastic and move to an airtight and freezer safe vessel.

The mini bundts will be good frozen for up to a month. When you’re ready to serve, take out the quantity needed and allow them to thaw at room temperature (covered) until no longer cold. You can freeze the cakes with or without the ganache*.

*If you’re serving these at a party, I recommend freezing the bundt cakes without ganache, and icing closer to the party date.

Storing your mini bundt cakes

Store your mini bundts in an airtight container at room temperature for up to 3 days.

If you want to make these cakes in advance, they can be made 1-2 days ahead and wrapped tightly in plastic wrap (without icing), and stored at room temperature. Drizzle on the ganache the same day you need them or the night before.

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An up close shot of a chocolate bundt cake with ganache and sprinkles.

Moist Chocolate Mini Bundt Cakes Recipe

Yield: 12 Cakes
Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 1 hour

Adorable mini chocolate bundt cakes topped with rich chocolate ganache. Fluffy and moist, these mini bundt cakes are perfect for any occasion and will quickly become your new favorite recipe.

Ingredients

  • 3/4 cups strong brewed coffee, very hot
  • 3/4 cup of unsweetened cocoa powder
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups (packed) dark brown sugar
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1/4 cup of vegetable oil
  • 3 large eggs, room temperature
  • 1 cup of buttermilk, room temperature
  • 1/2 cup of Greek yogurt (5% fat) or sour cream, room temperature
  • 1 tablespoon vanilla extract
  • 1 1/2 cups semisweet chocolate chips
  • 1 cup of heavy cream

Instructions

  1. Preheat the oven to 350º and spray the mini bundt pans generously with baking spray (cooking spray with flour in it). Set aside.
  2. Combine the hot coffee and the cocoa powder in a small bowl and mix until smooth. Allow the coffee and cocoa mixture to cool to room temperature while you prep the rest of the ingredients.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. In a separate bowl, combine the buttermilk, yogurt, and vanilla. Set that aside as well.
  5. In the bowl of a stand mixer, fitted with the paddle attachment, add the butter, oil, and brown sugar. Stir the ingredients on low speed until just combined, then turn up the speed to medium high and beat for 5 minutes until light and fluffy.
  6. Once fluffy, turn the mixer down to medium speed and add the eggs one at a time. Mix in each egg fully before adding the next.
  7. Turn the mixer down to low speed and pour in the cooled coffee and chocolate mixture. Mix until combined, stopping once to scrape the bottom and sides of the bowl with a rubber spatula.
  8. With the mixer on low, alternate adding the dry and wet ingredients to the mixing bowl, starting and ending with the flour mixture. Add the flour in three additions and the buttermilk in two.
  9. Mix the batter on low speed until no flour streaks remain, stopping once to scrape the bottom and sides of the bowl.
  10. Divide the chocolate cake batter between 12 mini bundt pan cavities. You can do this neatly by putting your batter in a piping bag first! Bake the mini bundt cakes in a 350º oven for 18-20 minutes, until a toothpick inserted comes out clean.
  11. Once baked, remove the cakes from the oven and allow them to cool for 10 minutes in the pan before turning out onto a cooling rack.
  12. While the cakes are cooling, pour the chocolate chips and cream into a heatproof bowl and set over a pan of barely simmering water. Heat and stir the chocolate mixture until completely melted and smooth. Allow the chocolate to cool slightly before transferring to a piping bag.
  13. Drizzle the tops of the cooled cakes with the melted ganache and decorate with any desired toppings. Enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 446Total Fat: 32gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 101mgSodium: 382mgCarbohydrates: 36gFiber: 3gSugar: 15gProtein: 7g

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