Mini Chocolate Chip Bundt Cakes with Ganache

Decadent individual-sized bundt cakes studded with chocolate chips, topped with a silky chocolate ganache—an elegant and indulgent treat.

Why You’ll Love This Recipe

These mini bundt cakes combine the moist charm of home-baked cake with the elegance of a ganache glaze. Perfect for gatherings, they offer individual servings that feel special yet require minimal effort. Chocolate chips add texture, while ganache brings a luxurious finish.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour
• Unsweetened cocoa powder
• Granulated sugar
• Baking powder
• Salt
• Unsalted butter (room temperature)
• Large eggs
• Milk (or buttermilk)
• Vanilla extract
• Semisweet or dark chocolate chips
• Semi‑sweet or dark chocolate (for ganache)
• Heavy cream (for ganache)

directions

1. Preheat the oven to 350 °F (175 °C). Grease mini bundt pans thoroughly with butter and lightly dust with flour.
2. In a bowl, whisk together flour, cocoa powder, baking powder, and salt. Stir in chocolate chips and set aside.
3. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla.
4. Alternate adding dry ingredients and milk (or buttermilk), beginning and ending with dry mix. Stir gently until just combined.
5. Spoon batter into prepared mini bundt pans, filling each about two-thirds full.
6. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
7. Prepare ganache: Chop chocolate and place in a bowl. Heat cream until it just begins to simmer, pour over chocolate, and let sit for 2 minutes. Stir until smooth and glossy.
8. Glaze each bundt cake with ganache, allowing it to drip down the sides.
9. Let set briefly before serving (ganache firms as it cools).

Servings and timing

• Yield: 8–10 mini bundt cakes (depending on pan size)
• Prep time: 15 minutes (plus 10 minutes cooling before glazing)
• Bake time: 18–22 minutes
• Total time: Approximately 45 minutes (including ganache prep)

Variations

• Orange‑infused: Add 1 tsp orange zest to the batter and a splash of Grand Marnier to the ganache.
• Mint-chocolate: Stir in ½ tsp peppermint extract and top with crushed candy canes.
• Nutty crunch: Sprinkle chopped toasted hazelnuts or almonds over the warm ganache.
• Spicy warmth: Add a pinch of cinnamon or cayenne to the batter for an aromatic kick.

storage/reheating

• Room temperature: Keep in an airtight container for up to 2 days.
• Refrigeration: Store unglazed or lightly glazed cakes in the fridge for up to 4 days; bring to room temperature before serving.
• Freezing: Freeze cooled, unglazed cakes (wrapped) for up to 3 months. Thaw overnight and glaze before serving.
• Reheating: Warm gently (about 10 seconds) in the microwave to soften ganache, or let sit at room temperature.

FAQs

Can I use a regular muffin tin instead of mini bundt pans?

Yes—bake in muffin tins for 15–18 minutes, then glaze cupcakes instead of bundts.

Can I use bittersweet instead of semisweet chocolate chips?

Absolutely—bittersweet chips offer deeper chocolate flavor and work well here.

My ganache is too thin—what do I do?

Let it cool and thicken slightly before pouring, or add more chocolate (by 25 %) to thicken.

Can I omit the ganache?

Yes—you can dust the cakes with powdered sugar or drizzle with a simple glaze instead.

How do I keep cakes moist?

Avoid overmixing and overbaking; check for doneness at 18 minutes—centers should hold moist crumbs.

Is there a dairy-free ganache option?

Use coconut cream and dairy-free dark chocolate to create a vegan-friendly ganache.

Can I prepare the cakes ahead of time?

Bake and freeze unglazed cakes, then thaw and glaze on the day of serving for freshness.

My cakes stuck to the pan—why?

Ensure thorough greasing and dusting with flour; cool slightly (10 min) before unmolding.

How can I make these gluten-free?

Substitute with a 1:1 gluten-free flour blend; texture remains rich but slightly denser.

What’s the best way to serve them at a party?

Arrange on a tiered platter or individual dessert plates. Add fresh berries or mint for decoration.

Conclusion

Mini Chocolate Chip Bundt Cakes with Ganache offer a refined, individually portioned dessert that’s rich in flavor and texture. Simple to make yet visually stunning, they’re ideal for entertaining or elevating everyday moments. Customize with flavor twists and enjoy the indulgence of chocolate in elegant form.

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