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Close-up of a rich, dark chocolate Mini Bundt Cakes Six Flavors drizzled with glossy chocolate ganache.

Mini Chocolate Bundt Cakes with Ganache

This recipe makes rich, dark chocolate mini bundt cakes topped with a simple chocolate ganache.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 cakes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Mini Chocolate Bundt Cakes
  • 2 cups Gluten-free flour 1 for 1 like Bob's Red MIll
  • 1.75 cups Sugar
  • 0.75 cups Cocoa powder or dark / black cocoa powder Use a natural unsweetened cocoa powder like Valrhona, Hershey's 100% cocoa, Rodelle Organic Baking Cocoa Powder or Ghirardelli® 100% Unsweetened Premium Baking Cocoa Powder or KAPPOCHI Black Cocoa Powder
  • 2 teaspoons Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Salt
  • 1 cup Buttermilk, sour cream or Greek Yogurt
  • 0.5 cup Oil of choice
  • 2 extra large Eggs at room temperature (or use 3 large eggs)
  • 1 teaspoon Vanilla extract
  • 0.75 cup Freshly brewed hot coffee or use 3/4 cup of hot water in its place
  • 0.5 cup Mini chocolate chips optional
Chocolate Ganache
  • 1 14 ounce can Sweetened condensed milk
  • 1 cup Chocolate chips
Optional Toppings
  • As needed Sprinkles, berries or whipped cream

Equipment

  • Mixing bowls
  • Mixer
  • Mini Bundt Pan
  • Piping bags (optional)
  • Cooling rack

Method
 

  1. Preheat the oven to 350 degrees F.
  2. Using a mixer, in a mixing bowl, combine the flour, sugar, cocoa, baking soda, baking powder, and salt.
  3. In another bowl, whisk together the milk, oil, eggs, and vanilla. Slowly add the wet ingredients to the dry ingredients.
  4. With the mixer still on low, add the coffee and stir just to combine. Scrape the bottom of the bowl with a rubber spatula. Add mini chocolate chips if you are using them.
  5. Right before you pour the batter into the bundts, coat your pan well with Baker's Joy or melted or solid shortening using a brush or paper towel. Make sure to coat all the nooks and crannies, including the center tube of the pans. Dust the pan with cocoa powder or flour. Flip the pan over and tap out the excess flour to prevent a buildup of grease and flour on the finished cakes.
  6. Because the batter is runny, divide the batter into large piping bags to make it easier to get the batter into the mini pans.
  7. If you do not want to use piping bags, use a spoon or a glass measuring cup. Have a paper towel ready to wipe away any excess batter on the sides.
  8. Pipe or spoon/pour the batter into the prepared pan until 2/3rds full. Bake for 22 to 26 minutes, until a cake tester comes out clean. Let the cakes cool in the pan for 10 minutes before removing them to cool the rest of the way on a cooling rack.
  9. After removing from the oven, place the pan on a wire rack and let cool for 10 minutes. This allows the cake to firm up enough to remove from the pan without breaking. 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, 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.
  10. Add sweetened condensed milk and chocolate chips to a microwaveable bowl. 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. You can cool and reheat this ganache in the microwave if making it ahead of time.
  11. Spoon ganache over cakes while they are on the cooling rack. Add sprinkles, berries, or whipped cream if desired.

Notes

Halve the recipe for 6 mini cakes.
You can also make these as cupcakes; just dip the tops in the chocolate ganache.
This recipe is adapted from Ina Garten's Chocolate Cake Recipe.
Using Baker's Joy Spray makes greasing and flouring easier and works well to help the cakes release cleanly from bundt pans.