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Mini Chocolate Bundt Cakes Recipe

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These Mini Chocolate Bundt Cakes are rich, moist, and perfectly portioned for a delicious chocolate treat. Made with bittersweet chocolate, cocoa powder, and a hint of espresso powder for depth, these cakes boast a tender crumb with mini chocolate chips folded in. The olive oil gives them a moist texture while sour cream adds richness. Individually baked in a buttered and cocoa-coated mini bundt pan, they are an elegant yet simple dessert perfect for any occasion.

Ingredients

Chocolate Mixture

  • 2 ounces bittersweet chocolate (or unsweetened chocolate, chopped)
  • 1/4 cup cocoa powder (+ 2-4 Tablespoons for pan coating)
  • 1/4 teaspoon instant espresso powder (optional)
  • 3 Tablespoons boiling water
  • 1/2 cup olive oil (or any neutral cooking oil)

Dry Ingredients

  • 2/3 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup mini semi-sweet chocolate chips

Wet Ingredients

  • 1 egg (room temperature)
  • 1 egg yolk (room temperature)
  • 1/3 cup full-fat sour cream
  • 1 teaspoon vanilla extract

Pan Preparation

  • 2 Tablespoons melted butter
  • 1/4 cup all-purpose flour (for dusting bundt pan with cocoa powder)

Instructions

  1. Preheat Oven: Begin by preheating your oven to 350°F (175°C) to ensure it’s ready for baking the mini bundt cakes.
  2. Make Chocolate Paste: In a medium bowl, combine the chopped bittersweet chocolate, 1/4 cup cocoa powder, and instant espresso powder if using. Pour 3 tablespoons of boiling water over these ingredients. Stir thoroughly until a paste forms, microwaving for 15 seconds if necessary to fully melt the chocolate. Stir again until smooth.
  3. Add Oil to Chocolate Mixture: Stir olive oil into the cooled chocolate paste until fully incorporated. Set aside to let it cool completely before proceeding.
  4. Mix Dry Ingredients: In a large bowl, whisk together the granulated sugar, all-purpose flour, salt, baking powder, baking soda, and mini chocolate chips to evenly combine.
  5. Combine Wet Ingredients: Add the egg, egg yolk, sour cream, and vanilla extract to the cooled chocolate mixture. Stir vigorously until the mixture thickens and is thoroughly combined.
  6. Prepare Bundt Pan: Using a pastry brush, coat every surface of the mini bundt pan with melted butter. Generously sprinkle cocoa powder over the greased pan, using a spoon to dust all surfaces evenly, including the center tube. Shake and turn the pan to coat thoroughly, then invert and tap out the excess cocoa powder. Set aside.
  7. Combine Batter: Pour the chocolate mixture into the bowl with the dry ingredients. Use a spatula to gently fold the two mixtures until just combined and no white streaks remain; avoid overmixing.
  8. Fill and Smooth: Using a large scoop, fill each mini bundt mold with batter, smoothing the tops for even rising.
  9. Bake: Place the prepared pan in the preheated oven. Bake for approximately 15 minutes, or until the cakes spring back to the touch and a toothpick inserted comes out with slight moist crumbs. Avoid overbaking for a moist texture.
  10. Cool and Serve: Remove the pan from the oven and allow the mini bundt cakes to cool slightly before carefully removing them from the molds. Serve warm or at room temperature, optionally dusted with powdered sugar or drizzled with chocolate glaze.

Notes

  • If you don’t have instant espresso powder, you can omit it; however, it enhances the chocolate flavor subtly.
  • Ensure eggs are at room temperature to achieve a smooth batter and better rise.
  • Coating the bundt pan with butter and cocoa powder (instead of flour) prevents white residue and enhances chocolate flavor in the crust.
  • Use a gentle folding technique to keep the batter light and prevent dense cakes.
  • The olive oil can be substituted with any neutral or mild-flavored oil such as vegetable or canola oil.
  • These mini cakes are best eaten within 2 days but can be stored in an airtight container at room temperature.
  • If using unsweetened chocolate, consider adjusting sugar slightly to taste.

Find it online: https://justsosavory.com/mini-chocolate-bundt-cakes-recipe/