Mini Chocolate Fudge Bundt Cake

mini bundt chocolate fudge cakes topped with chocolate glaze

A delicious, dense chocolate fudge mini bundt cake glazed with a shiny ganache.

Author -Shrilatha

Print Pin Recipe

Course Dessert

Cuisine American, Britain Cuisine, World Cuisine

Prep Time 20

Cook/Bake Time 1 25

COOLING TIME 20

Equipment you will need

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.

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.

https://bakewithsweetspot.com/mini-chocolate-fudge-bundt-cake/

Nutrition

Serving: 1 mini bundt cakeCalories: 403 kcalCarbohydrates: 37 gProtein: 6 gFat: 27 gSaturated Fat: 16 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 7 gTrans Fat: 0.5 gCholesterol: 103 mgFiber: 2 gSugar: 21 gIron: 2 mg

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