Introduction

These Mini Chocolate Bundt Cakes are rich, moist, and infused with a hint of coffee to deepen the chocolate flavor. Perfectly sized for individual servings, they make a delightful treat for any occasion with a glossy ganache topping.

A small chocolate bundt cake with a rich, dark brown color and a moist texture sits on a white plate over a white marbled surface. The cake is topped with glossy dark chocolate sauce that drips down the sides in thick, shiny layers. On top, there are three bright red raspberries with a bumpy texture, a dark chocolate curl, a small piece of chocolate square, and a small fresh green mint leaf cluster. Around the base of the cake on the plate, there are tiny chocolate shavings and a light dusting of powdered sugar. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups brewed coffee
1 cup unsalted butter
1 cup natural cocoa powder, plus more for dusting the bundt pan
2 cups white granulated sugar
2 cups all-purpose flour
1 1/4 tsp baking soda
1/2 tsp salt
2 large eggs
1 tsp vanilla extract
1 cup (8 ounces) bittersweet chocolate, finely chopped or semi-sweet chocolate chips
2/3 cup heavy whipping cream
1/2 tsp vanilla extract (for ganache)

Instructions

Step 1: Preheat your oven to 375°F. Brew 1 1/2 cups of coffee. Grease your mini bundt pan with butter or cooking spray, then dust it generously with cocoa powder to ensure easy cake removal.
Step 2: Melt the butter in a microwave-safe bowl for about 20 seconds. Whisk in the hot coffee and cocoa powder until smooth. Add the sugar and whisk again until dissolved. Transfer this mixture to a large bowl and let it cool for 5 minutes.
Step 3: In a separate bowl, combine the flour, baking soda, and salt. In another bowl, whisk the eggs and vanilla extract together.
Step 4: Whisk the eggs into the chocolate mixture gradually, then add the flour mixture bit by bit while whisking continuously. The batter will have a slightly thick soup-like consistency.
Step 5: Pour the batter evenly into the mini bundt pan wells. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Remove the pan from the oven and let the cakes cool for 20–30 minutes. Run a butter knife or fork around each cake’s edges to loosen them. Place a wire rack against the pan, flip it over carefully, and the cakes should pop right out.
Step 7: For the ganache, place chopped chocolate in a medium bowl. Warm the heavy cream and vanilla extract in a small saucepan over medium-low heat until small bubbles form around the edges, then let it sit for a minute.
Step 8: Pour the hot cream over the chocolate and gently whisk until smooth and shiny.
Step 9: Drizzle the ganache over the cooled mini bundt cakes. Optionally, top with fresh berries and dust with powdered sugar. Serve immediately and enjoy!

Tips & Variations

Use strong brewed coffee or espresso for a richer chocolate flavor without overwhelming the cake.
Swap bittersweet chocolate for milk chocolate in the ganache if you prefer a sweeter finish.
Try adding a teaspoon of instant coffee granules to the batter for an extra depth of flavor.
Fresh raspberries or sliced strawberries make a beautiful and tasty garnish with the ganache.

Storage

Store the mini bundt cakes, unglazed, in an airtight container at room temperature for up to 2 days. If glazed with ganache, refrigerate them in an airtight container for up to 3 days. Reheat gently at room temperature before serving, or warm slightly in a low oven if desired.

How to Serve

Three small chocolate bundt cakes are arranged in a row on a white plate set on a white marbled surface. Each cake has a rich, dark brown texture with distinctive ridges from the bundt mold. A thick layer of glossy chocolate sauce drips down the sides of each cake. On top, there are fresh red raspberries, two curled dark chocolate sticks, and bright green mint leaves, adding a pop of color. A light dusting of powdered sugar surrounds and tops the cakes, enhancing their look. The background is blurred with a small silver sieve visible out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cakes without coffee?

Yes, you can substitute the brewed coffee with hot water or milk, but coffee enhances the chocolate flavor beautifully, so it is recommended if possible.

How do I prevent the cakes from sticking to the pan?

Be sure to generously grease and dust your mini bundt pan with cocoa powder instead of flour. This helps the cakes release cleanly and keeps their rich chocolate coating intact.