Mini Chocolate Bundt Cakes

Certainly! Here's a detailed, 600+ word recipe for **Mini Chocolate Bundt Cakes**—a delightful treat that's rich, moist, and perfect for individual servings at parties, celebrations, or cozy nights in.

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# Mini Chocolate Bundt Cakes

**Rich, Moist, and Perfectly Portioned—These Mini Chocolate Bundt Cakes Are a Decadent Delight for Any Occasion**

Mini desserts are more than just adorable—they’re also practical, elegant, and easy to serve. These **Mini Chocolate Bundt Cakes** are a chocolate lover’s dream: deeply chocolaty, tender, and topped with a glossy ganache glaze. Whether you're baking for a dinner party, a birthday, Valentine’s Day, or just to treat yourself, these mini cakes add a touch of sophistication to any dessert table.

Thanks to their individual size, everyone gets their own perfect portion—and there's no need to worry about slicing or messy serving. Let’s dive into how you can make these bakery-quality mini bundt cakes in your own kitchen.

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## Why You’ll Love This Recipe

- **Deep chocolate flavor and moist crumb**

- **Perfectly portioned for easy serving**

- **Elegant presentation with minimal effort**

- **Customizable toppings: ganache, powdered sugar, berries, or whipped cream**

- **Freezes beautifully for make-ahead convenience**

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## Ingredients

### For the Mini Chocolate Bundt Cakes:

- 1 cup (125 g) all-purpose flour

- ½ cup (40 g) unsweetened cocoa powder

- 1 tsp baking soda

- ½ tsp baking powder

- ½ tsp salt

- ½ cup (115 g) unsalted butter, softened

- 1 cup (200 g) granulated sugar

- 2 large eggs

- 1 tsp vanilla extract

- ½ cup (120 ml) sour cream or Greek yogurt

- ½ cup (120 ml) whole milk

- ½ cup (120 ml) hot coffee or hot water

### For the Chocolate Ganache Glaze:

- ½ cup (120 ml) heavy cream

- 4 oz (113 g) semi-sweet or dark chocolate, finely chopped

- 1 tbsp unsalted butter (optional, for extra shine)

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## Equipment Needed

- Mini bundt cake pan (usually with 6 or 12 molds)

- Electric mixer or whisk

- Mixing bowls

- Small saucepan (for ganache)

- Cooling rack

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## Instructions

### Step 1: Preheat and Prepare Pans

Preheat your oven to **350°F (175°C)**. Thoroughly grease and flour your mini bundt cake pan, making sure to get into all the crevices. This ensures the cakes release cleanly after baking.

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### Step 2: Make the Cake Batter

1. In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

2. In a large mixing bowl, cream the butter and sugar together until light and fluffy—about 2 to 3 minutes using a hand mixer or stand mixer.

3. Beat in the eggs one at a time, then stir in the vanilla extract.

4. Mix in the sour cream (or Greek yogurt) until smooth.

5. Add the dry ingredients in two additions, alternating with the milk. Mix until just combined.

6. Slowly pour in the hot coffee or water, stirring until the batter is smooth and slightly thin. The heat helps bloom the cocoa, intensifying the chocolate flavor.

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### Step 3: Fill and Bake

1. Spoon the batter evenly into the prepared mini bundt molds, filling each about ¾ full. Tap the pan gently on the counter to remove any air bubbles.

2. Bake for **18–22 minutes**, or until a toothpick inserted into the center comes out with a few moist crumbs.

3. Allow the cakes to cool in the pan for **10 minutes**, then carefully invert them onto a wire rack to cool completely.

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### Step 4: Make the Ganache

1. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.

2. Remove from heat and pour over the chopped chocolate in a heatproof bowl. Let sit for 1–2 minutes to soften.

3. Add the butter (if using) and stir gently until the ganache is smooth, glossy, and pourable. Let cool slightly before glazing.

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### Step 5: Glaze and Decorate

Once the cakes are completely cool, spoon the ganache over each mini bundt cake, letting it drip down the sides. You can also dip the tops directly into the ganache for a thicker layer.

**Optional toppings**:

- Sprinkle with crushed nuts, chocolate shavings, or edible glitter

- Top with fresh berries or whipped cream

- Dust with powdered sugar for a classic touch

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## Storage and Freezing

- **Room Temperature**: Store glazed or unglazed cakes in an airtight container for up to 2 days.

- **Refrigerator**: Store in the fridge for up to 5 days—best to glaze just before serving.

- **Freezing**: Wrap cooled, unglazed cakes in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before adding ganache.

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## Tips for Success

- **Use good-quality cocoa powder and chocolate** for the best flavor.

- **Don’t overfill** the bundt molds—¾ full is ideal to avoid overflowing.

- **Grease well!** This ensures your cakes release easily and keep their beautiful bundt shape.

- **Ganache too thick?** Add a teaspoon or two of warm cream to thin it out.

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## Final Thoughts

**Mini Chocolate Bundt Cakes** are an elegant and indulgent way to enjoy the rich flavor of chocolate in a neat, single-serving form. With their deep cocoa flavor, moist crumb, and luscious ganache topping, they’re sure to impress anyone lucky enough to get one. Whether you dress them up for a party or keep them simple for an afternoon treat, these little cakes are a chocolate fantasy come true.

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Would you like a printable PDF version or a variation using different flavors (like orange, mint, or raspberry)?