Mini Chocolate Bundt Cakes, topped with chocolate ganache and fresh berries. Doesn’t get any better than this!
It’s no secret. I love chocolate cake. I really love it.
I’m not sure how I’ve lived this long without trying coffee in my chocolate cake recipe. Seriously, where have I been? Oh my goodness . . this cake. . this cake. . this cake. It’s so delicious, moist and rich, yet subtle. The flavors, for me, are amazing. I could have eaten this cake with no frosting or ganache at all, which for me, is crazy talk. And since we’re talking about chocolate cake here. And it’s almost February. Here are a few more ways to enjoy your cake: the ganache I made is below in the recipe card, or you can try a chocolate glaze, this frosting or this mascarpone chocolate frosting. You can’t go wrong with any of these.
I’ve really been enjoying photography lately and food styling. I’m trying to get creative without spending a fortune on photography equipment and props etc. My dear husband isn’t surprised anymore when he discovers a new plate or baking pan.
The food styling here was totally and completely inspired by Call Me Cupcake’s lovely video. This video made me fall in love with chocolate cake all over again. Who knew this was even possible? Just when you think she’s finished. . wait. Watch this video and you will be running to the kitchen to make some chocolate cake.
I hope some of you will be enjoying these with your sweetie pies on 2/14. Enjoy!
Mini Chocolate Bundt Cakes.
Ingredients
For the Cake:
- 1 1/2 cups brewed coffee
- 1 cup unsalted butter
- 1 cup natural cocoa powder + additional for dusting the bundt pan
- 2 cups white granulated sugar
- 2 cups all-purpose flour
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- butter or cooking spray for the bundt pan
For the Ganache:
- 1 cup (or 8 ounces) good quality bittersweet chocolate, finely chopped OR semi-sweet chocolate chip morsels OR a blend of both bittersweet chocolate and semi-sweet morsels
- 2/3 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- Fresh berries
- Powdered sugar for dusting
Instructions
For the Mini Bundt Cakes:
- Preheat your oven to 375 degrees. Brew 1 1/2 cups of coffee. While the coffee is brewing, butter (or spray with cooking spray) the bundt pan and then dust with cocoa powder. Do this well to ensure the mini bundt cakes come out of the bundt pan.
- In a microwave safe bowl, melt the butter for 20 seconds. Mix with the coffee and cocoa powder. Stir with a wire whisk. Once everything is combined, add the sugar and whisk until it has dissolved. Transfer the mixture to a large bowl and set aside to cool for about 5 minutes.
- In another bowl, combine the flour, baking soda, and salt. Mix. In a separate bowl, whisk the eggs and vanilla.
- Whisk the eggs into the chocolate mixture. Slowly add the flour mixture and continue to whisk. Once all of the ingredients have been combined you will be left with a batter with the consistency of a slightly thick soup.
- Pour the batter into the mini wells of the bundt pan and bake for about 20-25 minutes or until a toothpick inserted comes out clean.
- Remove the bundt pan from the oven and let cool for at least 20 to 30 minutes. Once cooled, gently run a butter knife or fork around the sides of each cake to gently remove from the bundt pan. You can also loosen the edges of each mini bundt cake with a butter knife or fork and place a wire rack directly up against your bundt pan and invert so the mini bundt cakes just fall out.
For the Ganache:
- Place the chopped chocolate in a medium sized mixing bowl. Using a small saucepan over medium-low heat, combine the heavy cream and vanilla extract. Cook until small bubbles appear on the outside edge of the cream and let sit on the stove for a minute longer. Pour the hot cream mixture over the chopped chocolate. Using a wire whisk, gently stir until all of the chocolate is melted and the mixture is smooth.
- Drizzle the ganache on the cooled bundt cakes, top with the fresh berries and dust with powdered sugar. Serve immediately.
Cake recipe adapted from Flourishing Foodie.
Lady, your photos are works of art, each one more stunning than the last. Lord knows my favourite thing to eat in the whole world is chocolate cake – these mini bundts are adorable, decadent and so tantalizing with that gorgeous, glossy ganache running down the sides. Screw Valentines Day – I could eat these any time! I’m trying to improve my photography too. I just bought an e-book on food photography through the blog Pinch of Yum and I’m really excited reading through it. Hopefully my photos will look better soon with my existing camera & kitchenware because the puppy is draining all my blogging money!
Nancy, I love your puppy stories, you´re so a first owner! But they´re the best company, it´s life with a puppy, you´re not alone anymore!
Haha, love it! 🙂
lol, thanks, Paula! At least her (mis)adventures make for an entertaining read! And you’re right – she’s fabulous company. I love when she’s being good and is drowsy at the end of the night, she just lies on my lap like a warm, soft furball. So cute!
Awh, thank you Nancy! Oh let me know how that e-book is. . and yes, I’ve already said screw it and have started on my chocolate decadence consumption. . I seriously need to run an extra mile or 2 tonight but I’m too tired. Chocolate cake is one of the things I cannot resist. and I’m baking another one on Friday. . so watch out! 🙂
Fuggedabout the extra miles! You look fabulous and you deserve cake. I paid for and downloaded the e-book but I haven’t read it yet. I need to take a week off work and only study up on photography and blogging. It’s so frustrating that I can’t put the time and effort I want into getting better! I’ll let you know what I think after I’ve gone through it – it looks good so far. I first heard of it through Tara at Noshing with the Nolands. She had a glowing review and because I love Tara, that convinced me to buy it. Here’s the link to the e-book: http://pinchofyum.com/tasty-food-photography-book
I just got a mini-Bundt pan this weekend! I tried it out today with some mini carrot cakes, but your chocolate cakes look so good, I’m definitely adding them to the make-this-soon list. It’s good to know that the recipe was tested and works in the mini-Bundt pan. Thanks! I’ll try to remember to post back after I make them to let you know how they come out.
Oh Anne, that sounds great! I would love to hear about how this recipe works for you. . I hope you love this cake as much as I did! 🙂 Thank you for the comment!
Oh my! How adorable! I love mini bundt cakes! I got the pan for Christmas and tried it for grapefruit cakes so far but these chocolate beauties are next! YUM! Glaze and all!!
Thank you, Anna! I hope you enjoy the cake as much as I did! 🙂 I sooo love my mini bundt pan .. I have less guilt eating these! 😛
Pretty pictures! I love my mini-Bundt pan – they cakes are just so cute!!!
Thank you so much Alyssa! 🙂
Alice, you´re turning into quite the photographer. And baker. I wish we could get together for some chocolate cake sharing over coffee! Gorgeous cake and pics! The berries are just perfect.
Thank you so much Paula! I am trying and spending more time with it these days. . I know. . I would love to actually get together with you too and chat and eat cake! There are so many of your recipes I’d love for you to make for me so we could eat them together! 🙂 All your baked goods and especially your corn basil handpies. . I still need to make those!!!
Alice, these photos are absolutely gorgeous! I, too, am working on my photography and styling skills. I’m blown away by these, which I would’ve sworn came out of a cookbook. They’re so good that I’m now dying for some chocolate cake! Pinning these immediately.
Hi Joy! OMG, you are too sweet. . I am seriously blushing by your comment. . but thank you! This made my night! I hope you try the recipe!
Oh these bundts are definitely perfection!!
Thank you so much, Julie!!! 🙂 Coming from you- that means a lot!
Wow Alice – those bundt cakes looks sooo gorgeous! I can’t take my eyes off the screen and had a sudden crave for chocolate now. This definitely inspire me to bake this weekends, yum!
Thank you so much, Linda!!! I can’t help but crave chocolate this time of year! I’m such a sucker for all the chocolate covered strawberries and heart shaped chocolates I see everywhere now! 🙂
Alice, these are stunning and soooo drool worthy! I’m posting a chocolate bundt cake this week too…a traditional size one! Isn’t coffee and chocolate amazing together?! I have a double chocolate espresso cookie recipe that is requested repeatedly by friends! The espresso just makes such a difference in the cookies! Oh, and your photos are absolutely gorgeous. I love the crisp, clean white background. It really showcases the heavy chocolatey goodness, as it should!! I’m always happy coming to your blog.
Thank you so much Brandi!!! Going to your site now to look for that cookie recipe! 🙂
Wow! Alice….first of all….these mini bundts deserve their own little pedestals! I love your food styling and your photography is just gorgeous! You say you can eat these cakes on their own? Well I could empty a bowl of your ganache! These are just luscious! : )
Hi Anne, Thank you so much! You are so sweet! When I was cutting off the tops of the “overflow” of my little bundt cakes, I ate that with nothing and thought- OMG, I could actually eat this cake by itself. . which, like I said is crazy talk for me. . but proceeded to smother these little suckers with ganache and fresh fruit. . but I was so happy with the cake. It was perfect! (I could empty a bowl of ganache too! oh so good but sooo bad! ) 🙂
See, that’s a definite yum right there! I rarely do frosting but I do love a dribble sticky glaze. As for those berries, they’re the perfect crowning glory to these delightful cakes.
I’m so going to check out that video, right now!!!
Thank you so much, Alice!
These look so good!! Definitely trying this recipe!!! Glad to have your blog! See u soon
Thank you so much, Mallory! 🙂
My goodness that looks delicious!! Yummy!
I’m in love with chocolate. And ganache. These mini bundt cakes look like something from my dreams! I love the way you dusted them with powdered sugar and added all of the fresh berries; the total package looks totally drool-worthy. You’re making me want to go out and buy mini bundt pans, even though I already have a large one – not good!!
You are an inspiration). I’m going to bake these today. My daughter & I love chocolate cake. I think when you cook at home from “scratch”,even when it’s not so healthy, it is much better for you than boxes or pre- prepared. Thank you, A PA amateur cook
Oh, I hope you like them!! Please let me know how they turn out! Thank you so much for visiting my blog! 🙂
Hi! Can I substitute Nescafe Classic Instant coffee for the brewed coffee? Do I put the exact amount as stated in the recipe? Please help! By the way your pics look fabulous… 🙂
Hi Flora!
Yes, you can. I would suggest using whatever flavored/brand of coffee you like best. But mix the instant coffee granules with water and make the coffee and then, once it has cooled a bit, mix it with the cocoa powder just like the recipe says. I’ve also heard of recipes using the instant coffee granules (or even espresso powder) and just mixing those in, but b/c I have not tried this, I would say, make the coffee as you would and then add it. And yes, add 1-1 1/2 cups of coffee. If you like coffee, you’ll find that this really enhances the flavor of the chocolate cake. It’s delicious! Please let me know how the cakes turn out! All the best, Alice
Hi again…thanks so much for taking time to reply! I followed your recipe to bake a regular sized cake instead of mini bundts. I used instant coffee, filled the cake with custard and frosted it with ganache…from the first bite, my family was raving! My really picky dad said it was so moist, with just the right amount of sweetness and bitterness (presumably from the coffee!) This is actually my first time baking a cake and thanks to your recipe I did it successfully. 🙂 Will be watching out for more of your recipes! 😀
hi Flora,
oh that makes me so happy to hear!!! 🙂 so glad your family and dad loved it! Hooray! Here’s to more cake baking in the future! And thank YOU for letting me know how it turned out. . I love hearing back too! 🙂
I was so excited to try this recipe but the mini bundts came out very dry. I followed the recipe to the “t” and baked for 22 minutes. Would you have any ideas on what I may have done wrong?
Thanks for the wonderful recipes – can’t wait to try more.
hi Susan,
I’m so sorry to hear that. . not sure what went wrong. . this is now my “go-to” chocolate cake recipe with the brewed coffee and it always comes out moist. So, you made mini bundt cakes using a mini bundt cake pan and followed the recipe exactly?
I would check to make sure your baking soda is not old or expired. Also, do you bake a lot? If not, you might want to also calibrate your oven? http://www.thekitchn.com/how-do-i-calibrate-my-oven-goo-111338 Please let me know if either of these things help! 🙂
Most of the time, it’s the baking soda . . also, how are you measuring your dry ingredients? are you leveling off the measuring cups with a knife?
These look awesome. Just a silly question, I have a mini bundt pan that has 12 “bundts” in it. Is this the size? Or the 4 inch (ish) pans? Thanks. Don’t want to over bake.
I used a mini bundt pan for 6 mini bundts so you can use the recipe as is and have 24+ mini bundt cakes or half the recipe card. Please let me know how they turn out! 🙂
If I need these cakes for tomorrow.. Is it ok to drizzle the ganache the day before? I don’t want the chocolate to get hard. Is this ok?
Hi Shelley, no, you need to make and drizzle the ganache right before serving. Otherwise, the chocolate will harden. Thanks for the comment. Please let me know how they turn out! 🙂
Shelly, I also just updated the recipe card to say “serve immediately”. Please let me know if you have any more questions!
Can I assume from your recipe notes that this recipe will make 12 mini bundts if I have two pans?
hi Peachy, yes!! should make 11 or 12 mini bundt cakes!
Came out perfectly! The recipe made enough batter for 12 cakes, filling the cavities 2/3 full in my nordicware mini bundt pan.
Hooray!!! Hope you had a happy Valentine’s Day!
Now that is my kind of recipe! What a beautiful cake! Would love a glass of milk with it!
Your instructions conflict regarding temperature of oven. In the beginning it says to bake at 350 degrees and then later it instructs you to preheat oven to 375 degrees but it doesn’t say to lower it to 350. Which one do I actually bake at?
Hi Rick, if you read what is on the recipe card above, it states, “This recipe will make 6 mini bundt cakes + one round 8″ or 9″ cake OR one 10″ bundt cake. Alternatively, if you have a mini bundt pan and just want to make the 6 mini bundt cakes, cut all the ingredients portions in half. If you make the round cake or large 10″ bundt, you will have to adjust the oven temp and baking time. Bake at 350 degrees for 40-45 minutes for a regular sized cake or 10″ bundt cake.” SO, if you don’t have the mini bundt pan, you can “make the round cake or large 10″ bundt, you will have to adjust the oven temp and baking time. Bake at 350 degrees for 40-45 minutes for a regular sized cake or 10″ bundt cake.” Bake at 375 for the mini bundt cakes. Hope that helps. Have a great day. Sorry if that was confusing; just trying to provide variations for those who don’t have a mini bundt cake pan
Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.