Little Chocolate Bundt Cakes with Ganache

Step-by-step method

At a glance

These little chocolate bundt cakes are a dream for chocolate lovers — you'll be melting butter and cocoa together, mixing up a smooth batter, and baking them until a skewer comes out clean. The real magic happens at the end when you pour a glossy chocolate ganache over the cooled cakes, which takes them from delicious to absolutely irresistible.

1/8

Preheat the oven and prep the mold

Preheat the oven to 180°C. Prepare your bundt mold or molds — you can use a classic large bundt pan or a mini bundt cake tray.
2/8

Tip:

When I use a nonstick tray for six mini bundt cakes, I just spray it lightly with baking spray, which you can find at baking supply stores. There's no need to dust it with flour as well — the batter won't stick.
3/8

The liquid mixture

Put the butter, cocoa, and a mug of coffee into a small saucepan and heat over medium heat. Keep stirring until the butter has melted and everything combines into a smooth mixture. Remove from the heat and set aside.

For this step
0/3

250 gram
Unsalted Butter

40 gram
Cocoa

10 gram
Ground coffee

4/8

The dry mixture

In a large mixing bowl, combine the flour, sugar, and baking soda. Once well mixed, add the butter mixture and stir until smooth, making sure all the ingredients are fully incorporated.

For this step
0/4

250 gram
Medium-Fine Wheat Flour

250 gram
All-purpose wheat flour

350 gram
Powdered Sugar

15 gram
Baking soda
5/8

The final ingredients

Finally, add the eggs and sour cream, then mix once more until you have a smooth batter.

For this step
0/2

2 piece
Chicken Eggs

150 gram
Sour Cream 15%
6/8

Baking time

Pour the batter into the prepared mold or molds and bake. For the small bundt cakes, I baked them for about 15 to 20 minutes; for a classic bundt pan, the baking time will be roughly 50 minutes to an hour. To check if it's done, insert a skewer into the center — it should come out clean.
7/8

Let it cool

Once baked, let the bundt cake cool for about 15 to 20 minutes, then turn it out and let it cool completely on a wire rack or plate.
8/8

The glaze

In a saucepan, bring the cream to a boil, then remove from the heat and add the chopped chocolate. Stir until completely melted and you have a glossy chocolate glaze. Pour it over the mini bundt cakes or the large bundt cake.

For this step
0/2

100 gram
85% Dark Chocolate

150 gram
Whipping Cream 33%

Little Chocolate Bundt Cakes with Ganache

Name: Decadent Little Chocolate Bundt Cakes
Prep time: 26 min
Cook time: 38 min
Total time: 82 min
Yield: 6
Cuisine: American
Ingredients: 100 gram 85% Dark Chocolate; 250 gram Medium-Fine Wheat Flour; 10 gram Ground coffee; 250 gram All-purpose wheat flour; 40 gram Cocoa; 150 gram Sour Cream 15%; 350 gram Powdered Sugar; 250 gram Unsalted Butter; 150 gram Whipping Cream 33%; 15 gram Baking soda; 2 piece Chicken Eggs

bohynekuchyne

Prep 26 min Cook 38 min

Plus 18 min of resting (not counted in active time)

11 Ingredients

8 Steps

Medium Difficulty

What's in it?

785 kcal

Calories

133 g

Carbohydrates

57 g

Fats

16 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Another extra dose of chocolate temptation. For chocolate lovers, this recipe is an absolute winner. In our house, these cute little bundt cakes were a hit, but if you don't own a mold for six mini bundts, don't worry and don't rush to the shop. This same batter also works beautifully for muffins or one large bundt cake. Just don't forget to finish it off with a chocolate glaze — it really takes it to another level.

Vegetarian Desserts Indulgent treats

Step-by-step method

At a glance

Preheat the oven and prep the mold

Tip:

The liquid mixture

For this step

The dry mixture

For this step

The final ingredients

For this step

Baking time

Let it cool

The glaze

For this step

Little Chocolate Bundt Cakes with Ganache

Ingredients — what you'll need

What's in it?

About this recipe

Similar recipes

0 products added