How heavenly are these decadent Mini Decadent Chocolate Bundt Cakes generously smothered with rich Chocolate Ganache glaze? Pretty darn heavenly, if you couldn't tell just by looking at them! Wait until you taste them...seriously a chocoholic lovers nirvana!
So, the other day, I had to laugh. I was reading through some chocolate quotes and I came across this one: “All women like chocolate, it's like female catnip.” OMG....does this not ring true? Umm...yes it does!
I have always had an outrageous sweet tooth, but when it comes to paring down what will make me the most happy, chocolate undoubtedly, always wins!
The taste is incredible, it smells delicious and it's like the most awesome mood booster that always makes everything better, anytime of the day. I can't deny, I've even had it for breakfast. 🙂
And since I was into reading Chocolate Quotes, you'll love these too:
Chocolate is cheaper than therapy and you don't need an appointment.
Chocolate knows no boundaries; speaks all languages; comes in all sizes; is woven through many cultures and disciplines ... it impacts mood, health, and economics, and it is a part of our lives from early childhood through the elderly years.
Chocolate: the poor mans' champagne.
Chocolate says "I'm sorry" so much better than words.
When you select the right kind of chocolate it is like giving your insides a hug. Everyone needs a chocolate hug.
For More Mini Bundts!
Check out these Chocolate Chip Mini Bundt Cakes!
Orange Cream Glazed Pound Cakes are also delish for summer yum fun!!
Need some Bundt pan options?
These bundt cake pans
are the cutest! These mini bundt pans
are really nice too! This article Best Bundt Pans from Sous Vide Guy and The Best Bundt Pans from Food and Wine are great resources if you're new to bundt pans! They also make great gifts!
If in doubt what to make to please a crowd, these Mini Decadent Chocolate Ganache Bundt Cakes are truly perfect for birthdays, Valentine's Day and all chocoholic occasions! They are super moist, light and fudgy and worth the celebration!
For more chocoholic obsessions, you'll also love:
Ultimate Baileys Chocolate Cream Pie
Ultimate Vegan Chocolate Cupcakes
Easy Double Chocolate Banana Bread
Brownie Walnut Chocolate Chunk Cookies – Vegan & GF Options
Easy Dreamy Oreo Chocolate Cream Pie
Milk Chocolate Hazelnut Brownie Mousse Trifle
Let's get choclo-fied!
Mini Decadent Chocolate Ganache Bundt Cakes
Ingredients
Mini Chocolate Bundt Cakes
- 1 ¾ cups + 2 tablespoons all-purpose flour or Gluten-free flour 1 for 1, like Bob's Red MIll
- 2 cups sugar
- ¾ cups unsweetened cocoa powder I used Ghirardelli's 100% unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¾ cup milk of choice buttermilk, sour cream or Greek Yogurt
- ½ cup oil of choice
- 2 extra large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup freshly brewed hot coffee or can use 1 cup of hot water in its place
Chocolate Ganache
- 1 14 ounce can sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- Optional: sprinkles, berries or whipped cream
Instructions
Mini Chocolate Bundt Cakes
- Preheat the oven to 350 degrees F.
- Using mixer, in mixing bowl, mix together the the flour, sugar, cocoa, baking soda, baking powder, and salt.
- In another bowl, whisk together the the milk, oil, eggs, and vanilla together and . Slowly add the wet ingredients to the dry ingredients.
- With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
- Right before you pour the batter into the bundts, use Baker's Joy or or use melted or solid shortening, coating your pan well with a brush or paper towel, making sure to get in all the nooks and crannies center tube of the pans, then dust with cocoa powder or flour. Then flip the pan over and tap out the excess flour to prevent a buildup of grease and flour on the finished cakes. (Greasing your cake pans too early allows the oil to slide down the inside of the pan and pool in the bottom.)
- Because the batter is on the runnier side, I recommend dividing up the batter into large piping bags, making it easier to get the batter into the mini pans.If you don't want to go the piping bag route, you can always use a spoon or a glass measuring cup. Have paper towel available to wipe away any excess batter that gets on the sides.
- Pipe or spoon/pour the batter into the prepared pan at ⅔rds full and bake for 22 to 26 minutes, until a cake tester comes out clean. Let the cakes cool in the pan for 10 minutes and then remove and cool the rest of the way on a cooling rack.After removing from the oven, place the pan on a wire rack and let cool 10 minutes. This allows the cake to become firm enough to remove from the pan without breaking apart. At this point you can carefully slide a table knife or spatula down the sides and center of the pan to release any sticking spots. After the required cooling time (cooling too long in the pan will cause the cake to be damp and stick to the pan), tap the pan firmly a few times and shake it gently to help loosen the cake. Invert the pan onto the rack, lift it off and let the cake continue to cool on the rack.
Chocolate Ganache
- Add sweetened condensed milk and chocolate chips to a microwaveable bowl and microwave on high for one minute and stir until the chips are melted and the mixture is smooth. Melt in 15 second increments after that if needed. Cool slightly before drizzling over cakes. If you want to make this ahead, it can be cooled and reheated in the microwave.
- Spoon ganache over cakes while on cooling rack and add sprinkles, berries or whipped cream if desired.
Notes
If you greased your pan with a non-stick spray or a liquid oil you could try to freeze the cake in the pan for 1 to 2 hours. Run a flexible spatula around the edges of the pan and center tube! Since the cake has firmed up in the freezer, it's easier to work the spatula around it damaging the cake. Turn the pan over onto a cooling rack and your cake should drop out with a couple of taps. I'm sorry to hear the cakes didn't come out of the pan Laura!
Maybe it's the pan you are using? Some don't do well with non-stick spray and flour and do better using shortening, softened butter (using a paper towel) or melted shortening (using a brush) to get into all the nooks, then use 1 tablespoon of flour or cocoa powder and shake it around the pan. I love to use Baker's Joy, it seems to do really well with cakes in general. Also, many Bundt pans are really non-stickable. With that said, the pan spray runs down the sides and puddles in the bottom of the pan, if left sitting too long. If you use spray, evenly spray the pans right after you make the batter. Thoroughly greasing the pan right before pouring your cake batter will improve the odds of an easy cake release.
So this was my first time using the mini bundt pan, and it was a complete failure 🙁 I had enough batter to do two batches in my 6-bundt pan. The first batch spilled over the edges as it cooked (I had filled them to 3/4 full). Then I couldn't get them out of the pan even though I had oiled and dusted with cocoa. The second batch I filled 1/2 full and they still puffed up over the edge. This time I oiled and really floured the pan, and they still stuck so bad that I now have a bunch of crumbled cake. It tastes amazing, but I don't know what to do to get them out of the pan! Any suggestions?
This was a great recipe! So moist and not overly sweet. Best part is I was able to make it dairy free. I altered it by making buttermilk with Oat Yeah (1 cup) and fresh lemon juice (1 tbsp) and letting it set for 10 minutes. I also used freeze-dried decaf coffee so as not to caffienate the 10-year-olds who ate the cake. I did not have standard cocoa powder so I used cacao powder which is slightly more bitter/earthy. For the ganache, I used canned unsweetened coconut milk/cream. I heated the entire can until just before boiling, then poured 1 cup over semi-sweet chocolate chips and whisked until smooth, then added vanilla extract. One thing I would do differently next time is not fill the pans so full. I thought I was filling 3/4 but it ended up more like 7/8 which only made 9 instead of 12 mini bundt cakes. I would also let the ganache cool longer. The first ones I did the ganache soaked directly into the cake and the second ones the ganache set on top nicely. Overall delicious with great feedback from my guests, kids and adults.
If I use a 4 inch bundt pan, how long would I cook this? Do you think it would make 6 rather than 12?
I don’t have a mini bunt cake pan. Can I still use the recipe to make a medium size bunt cake?
That's amazing! So glad it worked for you Todd! Thank you so much for trying it!
This recipe turned out fantastic. Cake was amazing and very moist. Used Coffee instead of water, buttermilk and canola oil.
These bundt cake pans are the cutest! I got them on Amazon.
What brand of mini Bundt pans do you use? And where did you get them?
Made mine with sour cream. They turned out so good. Will definitely make these again!
Yes you can make it a day in advance. Either store them in the fridge or room temperature in an airtight container. 😉 Enjoy!!
And can I make it a day in advance! If so how do I store it!
Can I use reduced fat milk?
I'm so glad you enjoyed the cakes Natalie! Thank you so much and congratulations on your daughter's wedding! Such a joyous event! 🙂
These cakes were scrumptious! Very moist. Testing out mini bundts for my daughter’s wedding. This is a keeper recipe for sure!
Oh no! I used bundt molds that were 15" X 8 1/2" X 1 3/4" high, but may you used 9 1/2" X 13 1/2" X 1 1/4" high, which would give you more bundt cakes. Here's a link how to freeze the left over batter Kelly! https://chickensintheroad.com/farm-bell-recipes/freezing-cake-batter/#:~:text=To%20freeze%20for%20later%3A,sat%20them%20in%20the%20freezer.
Ok so I followed the directions 100%- I filled all 12
Of my mini bundt cavities in my tray, but I still have a ton of batter left!!! Probably enough for 12 more/ what am I missing? This was supposed to yield 12 minis? Can I freeze the batter?
I would make them a day or two in advance and refrigerate to keep fresh.
How far in advance could these be made?
These look perfectly decadent indeed! I am loving the look of the texture - absolutely droolworthy!
Beautiful little cakes Kim!! They look so decadent! Anything with ganache makes me swoon. And also mini is always the best!
I admit, I’m powerless against chocolate. So like catnip? Yes indeed. Not that im complaining! Love these mini bundts! They look delicious!
Thank you Kelsie!! xo
Yes, you would love these! Thanks Mimi!
Haha! Like catnip! It's so true and I could go for a few of these right now. They look awesome!
Oh goodness I bet these are good! And, I think I could actually bake these! Thanks!
LOVE these! They've gotten me in the mood for Valentine's Day. Delicious and I love the tiny bundt shapes. I can never get too much chocolate and those quotes are fabulous! 🙂 `Valentina
Yes! Just use a standard size bundt pan and voila! Enjoy Geri!
Can this be made into a large Bundt cake? Ina has a few chocolate cakes... which one was this adapted from? Thank you
I love chocolate, too. Sometimes I even add a little into my oatmeal (Because why not? And it's super delicious!). Currently, after all the holiday season, I am not into desserts (Except ice cream), but these decadent cakes will be calling my name soon 🙂 Love the quotes, too!
Chocolate definitely always wins!! These definitely look decadent and I know I wouldn’t be able to resist them! Pinning!