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.
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. 😉
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.
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.
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!
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.
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:
- Instant Pot Lava Cakes – makes 4 cakes
- The BEST Old-Fashioned Chocolate Fudge Cake with delicious chocolate frosting if you are looking for a more traditional, frosted cake.
- Raspberry Fudge Cake with raspberry filling, raspberry ganache, and buttercream frosting…O-M-G!
Like I said, berries and chocolate are a match made in heaven!
Enjoy!!
Mini Chocolate Bundt Cake
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.
You’ve convinced me to buy a bundt pan. My goodness, this looks absolutely delicious! I’m definitely pinning and saving for later. Thank you for sharing this recipe. Have a happy day, friend.
Thank you so much Micah, I’m sure you will enjoy it!!