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Mini Chocolate Bundt Cakes with Chocolate Ganache Recipe

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4.1 from 55 reviews

Delight in these Mini Chocolate Bundt Cakes topped with a luscious homemade chocolate ganache. Perfectly moist with a rich cocoa flavor enhanced by brewed coffee, these individual-sized cakes are an elegant treat ideal for gatherings or special occasions.

  • Total Time: 50 minutes
  • Yield: 18 servings

Ingredients

Cake Ingredients

  • 1 ½ cups granulated sugar
  • ¾ cup cocoa powder
  • 2 cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup vegetable oil (olive oil or avocado oil preferred)
  • 2 teaspoons vanilla extract
  • 2 large eggs, room temperature
  • 1 cup whole milk
  • ½ cup brewed coffee, cooled to room temperature

Ganache Ingredients

  • ¾ cup heavy cream
  • 6 oz chocolate bar of choice (70% cacao recommended)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and generously grease a mini Bundt cake pan to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together sugar, cocoa powder, all-purpose flour, baking powder, baking soda, and salt until well combined.
  3. Mix Wet Ingredients: In a separate bowl, whisk together vegetable oil, vanilla extract, eggs, whole milk, and cooled brewed coffee until smooth.
  4. Combine Batter: Pour the wet ingredients into the bowl with the dry ingredients and whisk gently until the batter is smooth and lump-free.
  5. Fill and Bake: Pour the batter into the prepared mini Bundt pans, filling each about ¾ full to allow room for rising. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
  6. Cool Cakes: Allow the cakes to cool in the pan for 15 minutes, then carefully remove and transfer to a cooling rack to cool completely before adding the ganache.
  7. Prepare Ganache: In a medium saucepan over medium heat, bring the heavy cream just to a simmer, stirring occasionally. Remove from heat and add chopped chocolate. Cover with a lid and let sit for 5 minutes without stirring.
  8. Mix Ganache: After 5 minutes, stir the mixture until smooth and glossy. Let the ganache sit uncovered for about 15 minutes or until it reaches room temperature and thickens slightly.
  9. Glaze Cakes: Pour or drizzle the ganache over the cooled mini Bundt cakes and allow it to set before serving.

Notes

  • Using brewed coffee enhances the chocolate flavor without making the cake taste like coffee.
  • Ensure eggs are at room temperature for better batter incorporation.
  • Let the ganache cool to room temperature for a thicker glaze that holds shape on the cake.
  • You can substitute the vegetable oil with olive or avocado oil for a healthier fat option.
  • These mini cakes can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/mini-chocolate-bundt-cakes-with-chocolate-ganache-recipe/