Mini Chocolate Coffee Bundt Cakes with Rich Chocolate Ganache Recipe
These Mini Chocolate Bundt Cakes are rich, moist, and deeply chocolatey with a hint of brewed coffee to enhance the chocolate flavor. Perfectly portioned for individual servings, they are topped with a silky bittersweet ganache, fresh berries, and a dusting of powdered sugar for an elegant finish. Ideal for afternoon treats or special occasions, these cakes bake to perfection in under half an hour.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 mini bundt cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake Ingredients
- 1 1/2 cups brewed coffee
- 1 cup unsalted butter
- 1 cup natural cocoa powder, plus extra 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
Ganache Ingredients
- 1 cup (8 ounces) good quality bittersweet chocolate, finely chopped or semi-sweet chocolate chips
- 2/3 cup heavy whipping cream
- 1/2 tsp vanilla extract
- Fresh berries for topping (optional)
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: 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 evenly with cocoa powder to ensure the cakes release easily after baking.
- Melt Butter and Mix Liquids: Melt the butter in a microwave-safe bowl for about 20 seconds. Whisk in the hot brewed coffee and cocoa powder until the mixture is smooth and even in color. Add the sugar and whisk until completely dissolved. Set this mixture aside to cool for about 5 minutes.
- Combine Dry Ingredients: In a separate bowl, sift or whisk together the all-purpose flour, baking soda, and salt to ensure even distribution and prevent lumps.
- Whisk Eggs and Vanilla: In another bowl, whisk the eggs and 1 teaspoon of vanilla extract until lightly combined.
- Mix Batter: Slowly whisk the egg mixture into the cooled chocolate mixture. Gradually add the flour mixture while whisking continuously. The batter should be somewhat thick but pourable, like a slightly thick soup.
- Fill Pan and Bake: Pour the batter evenly into the prepared mini bundt pan wells. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Remove the bundt pan from the oven and allow the cakes to cool in the pan for 20 to 30 minutes. Once cooled, gently run a butter knife or fork around the edges of each cake to loosen them. Place a wire rack against the pan and flip it over carefully to release the mini bundt cakes.
- Prepare Ganache: Place the chopped bittersweet chocolate in a medium heatproof bowl. Warm the heavy cream and 1/2 teaspoon vanilla extract in a small saucepan over medium-low heat until tiny bubbles form around the edges. Immediately pour the hot cream over the chocolate. Let it sit for a minute, then whisk gently until the ganache is smooth, glossy, and fully combined.
- Finish and Serve: Drizzle the ganache over the cooled mini bundt cakes. Top with fresh berries and dust with powdered sugar to add color and a hint of sweetness. Serve immediately for the best flavor and texture.
Notes
- Use freshly brewed coffee for the best depth of flavor in the cake.
- Greasing and dusting the mini bundt pans thoroughly with cocoa powder ensures the cakes release cleanly without breaking.
- You can substitute semi-sweet chocolate chips for the bittersweet chocolate if preferred.
- The ganache can be prepared in advance and gently reheated before drizzling over the cakes.
- These cakes are best enjoyed the same day but can be stored in an airtight container at room temperature for up to 2 days.
- For dairy-free options, substitute butter and heavy cream with plant-based alternatives but the texture and flavor may vary.
Keywords: mini chocolate bundt cakes, chocolate bundt cake recipe, chocolate ganache, coffee chocolate cake, individual cakes, easy chocolate dessert
