Mini Chocolate Bundt Cake Recipe
Mini Chocolate Bundt Cake Recipe
Indulge in the scrumptious delight of these Mini Chocolate Bundt Cakes. These individual-sized cakes are perfect for satisfying your sweet tooth cravings without going overboard. The moist and rich chocolate flavor will leave you wanting more. Whether you enjoy them as a dessert or a snack, these Mini Chocolate Bundt Cakes are sure to impress.
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour mini Bundt cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
3. In a separate large bowl, beat together the sugar, melted butter, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
5. Pour the batter into the prepared mini Bundt cake pans, filling each cavity about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and let cool in the pans for 10 minutes. Transfer the cakes to a wire rack to cool completely.
How to Prepare:
These Mini Chocolate Bundt Cakes are a breeze to prepare. Follow the simple steps below and enjoy:
1. Preheat your oven to 350°F (175°C).
2. Grease and flour your mini Bundt cake pans to ensure easy release.
3. In a medium bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, salt, and cocoa powder.
4. In a separate large bowl, beat together the wet ingredients: granulated sugar, melted butter, eggs, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Pour the batter into the prepared mini Bundt cake pans, filling each cavity about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Preparation Time:
These Mini Chocolate Bundt Cakes can be whipped up in no time. The preparation time is approximately 10-15 minutes, and the baking time is 20-25 minutes. In less than an hour, you can enjoy these delectable treats.
Servings:
This recipe yields 6 mini Bundt cakes. Each individual cake is the perfect size for one serving. These Mini Chocolate Bundt Cakes are ideal for sharing with friends and family or indulging in a little personal indulgence.
Nutrition Facts:
Nutrition facts per serving of Mini Chocolate Bundt Cake (1 cake):
- Calories: 300
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 80mg
- Sodium: 200mg
- Total Carbohydrate: 40g
- Dietary Fiber: 3g
- Sugars: 22g
- Protein: 6g
Tips:
Here are a few tips to achieve the best results with your Mini Chocolate Bundt Cakes:
- Make sure to properly grease and flour the mini Bundt cake pans to prevent sticking.
- Sift the cocoa powder to remove any lumps and ensure a smooth batter.
- Use room temperature eggs for better incorporation into the batter.
- Allow the cakes to cool completely before removing them from the pans to avoid breakage.
- Decorate your Mini Chocolate Bundt Cakes with powdered sugar, a drizzle of chocolate sauce, or a dollop of whipped cream for an extra touch of indulgence.
With these handy tips, you’ll be well on your way to creating the most delicious Mini Chocolate Bundt Cakes you’ve ever tasted!
FAQs:
Q: Can I substitute the cocoa powder with melted chocolate?
A: Yes, you can substitute ¾ cup melted chocolate for the cocoa powder. Make sure to adjust the amount of sugar accordingly.
Q: Can I freeze the Mini Chocolate Bundt Cakes?
A: Yes, these cakes freeze well. Wrap each cake tightly with plastic wrap and place in an airtight container. Freeze for up to 3 months. Thaw at room temperature before serving.
Q: Can I use a regular-sized Bundt cake pan instead of mini ones?
A: Absolutely! This recipe can be adapted to a regular-sized Bundt cake pan. Adjust the baking time to about 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Now that you have the recipe for these luxurious Mini Chocolate Bundt Cakes, it’s time to grab your apron and get baking! Treat yourself and your loved ones to a little slice of chocolate heaven.
