Tiny, mini, decadent triple chocolate fudge bundt cakes, are so perfect on a dinner table. Suitable for any occasion, especially if you're hosting a party or an event, these are the best crowd-pleasing desserts. These mini chocolate fudge bundt cakes are loaded with melted chocolate, cocoa powder and topped with a shiny chocolate ganache
Mini Chocolate Fudge Bundt Cake
These mini chocolate bundt cakes, just like my red velvet cakes and mini nutella tarts, are so versatile and suitable to make for any occasion. A small gathering, a potluck or a large party, or for birthdays. Just perfect for any event. Plus, any dessert with chocolate is an all-season favourite.
SO this recipe is one that you should definitely keep.
This Recipe is based on my Triple Chocolate Fudge Loaf Cake, I have tweaked in a little to suit this recipe. I have used a little more of melted chocolate. skipped on chocolate chips and to make it a more decadent dessert, made a lovely shiny dark chocolate glaze to top it
Jump to:
- Mini Chocolate Fudge Bundt Cake
- Ingredients
- How to make it? - Instructions
- Tips for baking the best mini chocolate bundt cake
- Substitutions
- Buttermilk substitute
- Equipment
- STORAGE, SHELF LIFE, AND SERVING
- Serving Size and Yield
- Top Pro tip
- Making mini chocolate bundt cakes for a Crowd? tips here
- Can I make the ganache ahead ?
- What other frostings can I use
- 📖 Recipe
- Related Recipes you may want to try
Ingredients
The cake batter has melted chocolate, Cocoa powder, . and then it is topped off with a luscious shiny ganache.
So choosing good quality ingredients are important for a recipe and using the right chocolate is necessary.
- Dark or semi-sweet chocolate, good quality chocolate is super important here. Using the best quality chocolate gives the best, fudge loaf . Some chocolate brands I recommend for that are perfect for baking are Ghirardelli, Hershey , Valhrona, Callebaut. In India, you can go for callebaut, vanhouten, Morde.
- Flour - Only all-purpose flour, nothing else. No self-raising, or cake flour.
- Cocoa powder - unsweetened cocoa powder, processed or unprocessed.
- Sugar - white granulated fine-grain sugar or a combination of brown and white sugar
- Baking powder and baking soda
- Eggs - Whole large room-temperature eggs.
- Instant Coffee powder - adding coffee to any chocolate bake, enhances the flavor. So some instant coffee powder for the taste.
- Buttermilk - butter milk, gives an instant boost to the texture of the cake and makes the crumb a little tender.
See the recipe card for quantities.
How to make it? - Instructions
Preparing the Bundt Pan
TO prepare the bundt pan, grease the pan with melted butter. Make sure you grease all those nooks and crannies. And dust it with cocoa powder lightly. and shake off excess. you do not want blobs of flour stuck on to you bundt cake after baking
>> Read this article For more tips on baking perfect bundt cakes
Mini Chocolate Bundt Cake Batter
Step 1
In a saucepan melt chocolate and butter. set aside and let it cool down to room temperature,
Step 2
Take a medium-sized bowl and whisk dry ingredients, - all-purpose flour, cocoa powder, coffee, baking powder, baking soda, salt,
Step 3
In another large bowl whisk sugar and eggs.
Step 4
To the whisked eggs and sugar add in the melted chocolate, then alternate between folding in the whisked dry ingredients and buttermilk, beginning and ending with dry ingredients
Step 5
Then Transfer the batter to mini bundt pans, or mini bundt charms or bundtlet cake pans.
Step 6
Bake at 180C/340F for about 25 mins or until done.
Step 7
Let the cake sit for 10 to 15 mins before demolding and cool completely before frosting
TO demould
Invert the pan on a wire rack, it will demould effortlessly, provided you have greased your bundt pan well.
For the Chocolate Glaze
To make the chocolate glaze, we will make a nice shiny ganache, that is pourable in consistency. while ganache is very versatile in making any consistency, for this pouring but lightly setting consistency is just perfect.
Checking consistency - So while the ganache is setting, just dip a spoon and take it out, check the back of the spoon, it should have coated well, and when you stroke across the spoon it should just stay that way
In a medium-sized saucepan heat cream, and while it is bubbling, add chopped chocolate and remove from the heat. let the chocolate sit for about 5 mins. Use a spatula or a wooden spoon, and work on it, so that a smooth ganache is made.
Let the ganache cool down for some time at room temperature, this may take a while depending on your room temperature. Make sure you ganache us pouring consistency. (Check the pro tip)
Glazing the cakes
Make sure the cake is completely cooled before icing, otherwise, the glaze will just drip away, creating a huge mess.
Transfer the ganache to a small cup or a bowl, preferably with a pout. and pour or drizzle on the cooled cakes
Now you can just go about it anyway you want, but just make sure you follow a specific pattern for a similar glaze.
Tips for baking the best mini chocolate bundt cake
- Always grease the bundt pan well, in the nooks, corners and the crevices. You may use melted butter or a non stick spray.
- For silicone bakeware, I do not suggest dusting. Just melted butter or non stick spray.
- Light dusting of cocoa powder is also important.
- Since the chocolate bundt cakes, are dense; you need to bake them slow at low temperature for a longer period. These bundt cakes take about 20 to 25 minutes to bake.
- After baking, let the cakes sit in the pan for about 10 to 15 mins, before de -moulding from the pan. This is crucial if using silicon bake ware.
- Let the cake cool completely before glazing.
- While glazing, put them on top of an inverted bowl. that what your cakes will not get messier.
Substitutions
This recipe for chocolate bundt cake is best made with the ingredients given, without any other substitutions. As any change in any ingredient, will not give the same texture, quality or taste. This is true to any baked goodie.
However, there are few substitutions you can make
If you would want to use brown sugar, then you can by all means use it. you will have a super moist cake.
Not having store-bought buttermilk then, heres the substitute
Buttermilk substitute
1 cup milk + 2 teaspoon vinegar.
or
1 cup milk + 1 tablespoon lemon juice.
Just mix and let it sit for 5 mins.
Equipment
To make this recipe or any mini bundt cake recipe.
I suggest using
- Silicone or good quality metal bundt pans like Nordic ware or Wilton
- Use a good non-stick spray or melted butter.
- spatula
- Mini bundt pans come in various sizes from bite-sized bundts to a 3 or 4-inch bundle pans. Choose as you like. This recipe is just good for any of those.
STORAGE, SHELF LIFE, AND SERVING
This Chocolate Fudge loaf cake stays at room temperature (24 C/ 75 F) for a good 3 days
In the Refrigerator, it stays good for a week. Store them in an airtight container.
You may freeze the loaf before glazing or slice individual slices in a Cling wrap for 3 months. Thaw in the refrigerator before serving
Glaze the cake before serving., Dont glaze them ahead
Serving Size and Yield
This recipe makes about 12 mini bundtlet charms baked in a Nordic Ware bundt charm pan,
Bundtlette pan - it yields about 6
Duet pan - about 2 to 3
Top Pro tip
Make sure your ganache is at the right consistency, before glazing. You just want it to set right, not too hard nor too runny. just right.
How do you do that: spoon test
Once the ganache is made, let it set either in room temperature or in the refrigerator. To check: Dip the spoon into the ganache, the back of the spoon should be coated well, and not drip from the spoon.
Making mini chocolate bundt cakes for a Crowd? tips here
Make it for a crowd or a considerable number of guests for any party.
- Making one or two days in advance - Bake these mini chocolate bundt cakes. let it cool completely, and then you could place them in an air-tight container. Store in the refrigerator. To serve bring it to room temperature, glaze, and serve
- To Make in One week or more in advance - then cling wrap them individually and store them in the freezer. Thaw in refrigerator and then glaze and serve
- Serving - thaw frozen cakes in the refrigerator and then bring it to room temperature before glazing.
- For the glaze - make the ganache glaze ahead and store it in the refrigerator covered. To glaze, just warm it up to the desired consistency and then glaze on the mini bundts.
- Glaze the cake before serving, Or glaze them way too ahead.
- Serve them on individual cake bases or place them on tiered cake platters.
Can I make the ganache ahead ?
Absolutely, make the ganache well ahead and refrigerate, it to glaze, just bring it to the desired consistency before pouring it on the cake.
What other frostings can I use
You can use my best fudge frosting or milk chocolate ganache or white chocolate ganache
📖 Recipe
Mini Chocolate Fudge Bundt Cake
Equipment
- Saucepan
- spatula
- mixing bowls 2 medium and large
- mini bundt pans
- hand whisk
Ingredients
- 175 grams semisweet chocolate - pellets or chopped
- 175 grams Butter - unsalted
- 3 large Eggs
- 175 grams Granulated white sugar - fine grain or castor sugar
- ¼ tsp salt
- 200 grams all purpose flour
- 20 grams unsweetened cocoa powder - pure or dutch processed
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon Instant coffee
- ½ cup buttermilk
For the Ganache
- 1 cup dark chocolate - chopped
- 1 cup Cream
Instructions
mini chocolate fudge bundt cake
- Preheat Oven at 160°C/320°F. Grease and slightly dust with cocoa powder a mini bundt pan.Note : For metal pans greasing and dusting is essential and do not skip. For silicone bakeware, just grease well
- In a sauce pan, 175 grams Butter and 175 grams Butter melt butter and chocolate together on low heat. Remove from stove. let it cool down lightly.
- In a medium bowl, whisk 200 grams all purpose flour 20 grams unsweetened cocoa powder 1 teaspoon baking powder ¼ teaspoon baking soda 1 teaspoon Instant coffee ¼ teaspoon salt. Set Aside
- In a large mixing bowl whisk 175 grams Granulated white sugar and 3 large Eggs until well blended and lightly fluffy.
- To the Egg and sugar mixture, add in the melted chocolate and butter. whisk for a minute, until you see a homogeneous batter.
- Fold in the whisked flour mix. Then add in the ½ cup buttermilk whisk well until fully blended.
- Transfer the batter to the prepared bundt pan.
- Bake in a preheated oven at 160°c/320°F. for about 20 to 25 minutes. Check in between 20 to 25 minutes for doneness. Note: it might take longer too. mine took around 25 mins
- Let it completely cool before frosting and cutting.
Ganache topping/frosting/ glaze
- Heat 1 cup Cream cream until it bubbles, to that add 1 cup dark chocolate chopped
- Let the chocolate sit for 5 mins. then use a spatula and blend until a smooth mixture is formed. This is your ganache.
- Allow the ganache to set until when a spoon is dipped, the spoon is completely coated with the ganache. This is your ganache.
To Frost the Mini chocolate Fudge bundt Cake
- Once the cake is completely cooled. Place a small inverted bowl on a plate or a wired rack. Put the cake on top of the small bowl.
- use a jug or a bowl with a beak. Pour the ganache on the cake until the cake top and the sides are covered.
- Decorate with sprinkles or chocolate chips or chocolates.
Recipe Notes
- Do not use electric beater or a stand mixer. you do not want to incorporate too much of air
- This bundt cake needs to be baked slow and for a long time. This is because the cake batter is dense and moist and needs a longer time to bake. So stay absolutely patient.
- de moulding of the bundt cake should be done carefully. Dont haste. Let the cake in the pan sit there for about 10 to 15 mins, and not more. The more time the cake sits in the pan, chances are the cake will stick to the pan.
- Use silicone or metal pan. For silicone bakeware do not dust the pan with cocoa powder.
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