Description
Decadent individual-sized bundt cakes studded with chocolate chips, topped with a silky chocolate ganache—an elegant and indulgent treat.
Ingredients
Units
Scale
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 2 large eggs
- 1/2 cup milk or buttermilk
- 1 teaspoon vanilla extract
- 3/4 cup semisweet or dark chocolate chips
- 4 ounces semi-sweet or dark chocolate (for ganache)
- 1/2 cup heavy cream (for ganache)
Instructions
- Preheat oven to 350 °F (175 °C). Grease mini bundt pans thoroughly with butter and lightly dust with flour.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt. Stir in chocolate chips and set aside.
- In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
- Alternately add the dry ingredients and milk, beginning and ending with the dry mix. Stir gently until just combined.
- Spoon batter into prepared mini bundt pans, filling each about two-thirds full.
- Bake for 18–22 minutes or until a toothpick inserted comes out with moist crumbs. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
- Prepare ganache: Chop chocolate and place in a bowl. Heat cream until it begins to simmer, then pour over chocolate. Let sit 2 minutes, then stir until smooth and glossy.
- Glaze each cooled bundt cake with ganache, allowing it to drip down the sides. Let set before serving.
Notes
- Don’t overbake to keep the cakes moist and tender.
- For dairy-free ganache, use coconut cream and dairy-free dark chocolate.
- Ensure proper greasing and flouring of pans to prevent sticking.
- Unfrosted cakes freeze well—add ganache after thawing.
Nutrition
- Serving Size: 1 mini bundt cake
- Calories: 290
- Sugar: 22g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg