Rich Mini Chocolate Bundt Cakes with Ganache
These mini bundt chocolate pound cakes are rich and moist, the perfect answer when you're craving a little bit of…
- Prep
- 20 mins
- Total
- 50 mins
- Makes
- 12 servings
These Mini Bundt Chocolate Pound Cakes are rich, moist, and just the thing when you're craving a little chocolate! Finish them with a dusting of powdered sugar or a glossy chocolate glaze, plus some fresh berries, for an easy after-dinner treat. Makes approximately 12 mini bundt chocolate pound cakes.
What Goes Into These Mini Chocolate Bundt Cakes?
- All-Purpose Flour
- Baking Powder
- Salt
- Unsweetened Dark Cocoa Powder
- Unsalted Butter
- Cream Cheese
- Granulated Sugar
- Eggs and an Egg White
- Vanilla Extract
- Whole Milk
Swaps and Substitutions
Unsweetened cocoa powder. You can use regular unsweetened cocoa powder, or the dark chocolate cocoa I used in this recipe. I like dark cocoa best, since it gives these mini bundt cakes a deep, robust chocolate flavor. I haven't tested this recipe with any other type of cocoa powder.
I haven't tested this recipe with any alternative flour, milk, sugar, butter, or egg substitutes.
How Many Bundtlette Pans Do I Need?
For this mini bundt chocolate pound cakes recipe, you'll need two bundtlette pans. I used my Nordic Ware Platinum Collection Anniversary Bundtlette Pans. Each pan makes 6 mini bundt cakes.
Feel free to use any other mini bundtlette pans you have on hand! I do recommend Nordic Ware, though, since they're my favorite.
Keep in mind that some bundtlette pans aren't as deep as others, so your recipe may yield more mini bundt cakes.
Helpful Tips for Making Mini Bundt Cakes
Use a flour-based baking spray. Some people swear by butter and flour for greasing bundt pans. I always reach for Baker's Joy. It's a flour-based baking spray that, applied generously to the inside of the pan, gives you a beautifully baked bundt cake every single time.
I've been using Baker's Joy ever since my mother-in-law recommended it, and it hasn't let me down yet!
Be generous with your baking spray. I'm not kidding here: spray the inside of the bundtlette pan heavily, and don't forget the area around the cone!
Use large piping bags. Because the chocolate pound cake batter is fairly runny, I suggest dividing it between one or two large piping bags. That makes it much easier to handle.
If piping bags aren't your thing, a spoon or a glass measuring cup works too. Keep a paper towel handy to wipe away any batter that drips down the side.
Let it cool. Once the bundtlettes come out of the oven, don't invert them onto a cooling rack right away. Wait 10-15 minutes first. Running a paring knife around the edges beforehand is also a good idea.
Use a cleaning brush tool. When it's time to clean your bundtlette pan, I highly recommend this cleaning brush from Nordic Ware. My mother-in-law gifted it to me at Christmas a few years ago, and it has come in handy many times for getting out the little bits that always get stuck in the creases.
Essential Bundt Cake Baking Gear
Mini Bundt Cake Questions
How many bundtlette pans will I need for this recipe?You'll need two. They can match or be two different styles.
What if I only have one bundtlette pan?You can store the leftover half of the batter in the refrigerator. Let it come to room temperature first, then use it once the bundtlette pan is empty and cool.
Or, you can pour any leftover batter into cake or cupcake tins and bake it right away.
No, not at this time. I only tested this recipe with the ingredients listed in the recipe below.
Can I use regular unsweetened cocoa powder instead of dark cocoa?Yes, absolutely. Just swap in the same amount.
What bundtlette pan did you use for this mini bundt chocolate pound cakes recipe?I used my Nordic Ware Platinum Collection Anniversary Bundtlette Pans. Each pan makes 6 mini bundt cakes.
More Cake Recipes to Try!
Rich Mini Chocolate Bundt Cakes with Ganache
These mini bundt chocolate pound cakes are a must-make for your next dinner party! Dust them with a little powdered sugar and top with some raspberries, or add your favorite glaze!
- Prep
- 20 mins
- Total
- 50 mins
- Makes
- 12 servings
Ingredients
mini bundt chocolate pound cakes
- 1 1/2 cups All-Purpose Flour
- 1/4 tsp Baking Powder
- 1/8 tsp Salt (or a pinch)
- 1/3 cup Unsweetened Dark Cocoa Powder
- 1/2 cup Unsalted Butter, room temperature
- 4 oz Cream Cheese, softened to room temperature
- 1 1/2 cups Granulated Sugar
- 2 Large Eggs, room temperature
- 1 Large Egg White, room temperature
- 1 tsp Vanilla Extract
- 1/2 cup Whole Milk
- Powdered Sugar, optional topping or you can use the chocolate ganache topping
chocolate ganache topping (optional)
- 1/4 cup Heavy Whipping Cream
- 2/3 cup Semi-Sweet Chocolate Chips
- 1 tsp Vanilla Extract
Method
- Generously spray the bundtlette pans with a flour-based baking spray. Set them aside.
- Set the oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF.
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, salt, and unsweetened dark cocoa powder. Set it aside.
- Using a hand mixer or a stand mixer with the paddle attachment, beat the unsalted butter and cream cheese on medium-high speed until smooth and creamy. Add the granulated sugar and mix until light and fluffy. Scrape down the sides of the bowl as needed.
- Add the eggs, the egg white, and the vanilla extract.
- Lower the mixer speed and add the whole milk and the whisked dry ingredients in alternating additions. Mix just until combined. The chocolate pound cake batter will be on the runnier side.
- Fill a large piping bag with some of the batter, snip off the tip, and carefully pipe it into each bundtlette cavity. I went around each cavity with the bag 2 times, filling each one more than 1/2 way full.
- Tap the bundtlette pans lightly on a level surface a few times so the batter settles into the mold and no air bubbles remain.
- Bake for 18-20 minutes at 350ºF, or until an inserted toothpick comes out clean. In my oven they were perfect at 20 minutes. Every oven is different, though, so start checking at 18 minutes.
- Let the bundtlettes cool in the pan for 10 minutes, then move them to a cooling rack to cool completely. Dust with powdered sugar if you like, or top them with chocolate ganache.
- Put the semi-sweet chocolate chips in a medium bowl and set it aside.
- Heat the heavy whipping cream in a microwave-safe bowl or glass measuring cup for 45 seconds. Pour it over the chocolate chips, add the vanilla extract, and stir until fully melted and smooth. Use a small spatula to press down any stubborn chips that won't melt.
- If the ganache seems too thin, stir in a few more chocolate chips. If it's too thick, add a little warm heavy cream until it reaches the consistency you want.
- Spoon the ganache over the mini bundt chocolate pound cakes, then enjoy them with some fruit or a scoop of ice cream!
Baker’s notes
- Be very generous with the baking spray inside the bundtlette pan, and don't forget the area around the cone!
- Since the chocolate pound cake batter is fairly runny, I suggest dividing it between one or two large piping bags. It's much easier to handle that way.
- If piping bags aren't your thing, a spoon or a glass measuring cup works too. Keep a paper towel handy to wipe away any batter that drips down the side.
- Once the bundtlettes come out of the oven, don't invert them onto a cooling rack right away. Wait 10-15 minutes first. Running a paring knife around the edges beforehand is also a good idea.
- When it's time to clean your bundtlette pan, I highly recommend this cleaning brush from Nordic Ware. My mother-in-law gifted it to me at Christmas a few years ago, and it has come in handy many times for getting out the little bits that always get stuck in the creases.
- Recipe adapted from the 1992 St. Andrew's Heavenly Delights recipe book.
