Triple chocolate mini bundt cakes topped with chocolate covered strawberries. The perfect dessert for chocolate lovers. You need these for Valentine’s Day!!
Valentine’s Day is next week. And that means one thing for me.
Chocolate. And lots of it. This is the only holiday, where I believe every person needs to indulge and have a little chocolate. And chocolate covered strawberries. And more chocolate.
I have no idea why my husband stopped buying the big heart shaped chocolate assortment boxes. Maybe it’s because I started baking on Valentine’s Day. And he knew there would always be something fabulous when he got home.
Something fabulous with chocolate covered strawberries of course. The key to this recipe is using good quality chocolate. Premium baking chips and melted wafers.
I’m talking about the Ghirardelli Baking Chips. The Bittersweet Chocolate Baking Chips and their melting wafers. While I’m baking, I pop these delicious baking chip morsels into my mouth. Oh so good. These are seriously the best tasting baking chips around. You can quote me on this. Whenever I bake chocolate chip cookies, Ghirardelli is my go-to. In fact, you will always find at least 2-3 bags of both semi-sweet and bittersweet chocolate baking chips in my pantry at all times. . because I never know when the craving will come.
So, when it came to baking these mini bundt cakes, I had to use my Ghirardelli Bittersweet chocolate baking chips. I actually added these into the cake batter so you get bittersweet chocolate with each bite. I loved it.
So if you’re still looking for that perfect recipe for that special someone .. give this recipe a try! And since I’ve already made these for my husband and family and friends. . Honey, I want the big heart shaped chocolate assortment box. I hope you’re reading this.
Happy Valentine’s Day!
Triple Chocolate Mini Bundt Cakes for a Ghirardelli Valentine's Day
Ingredients
For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup + 1 tablespoon vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla
- 1/2 cup brewed black coffee; slightly cooled if freshly brewed coffee
- 1/2 cup water
- 1/2 cup Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Chips
For the frosting:
- 1 cup confectioners’ sugar sifted
- 3 tablespoons unsalted butter at room temperature
- ⅓ cup unsweetened cocoa powder sifted
- 1 tablespoon whole milk + more if needed
For the chocolate covered strawberries:
- 6-7 fresh strawberries; try to use relatively large ones if possible
- Ghirardelli Candy Making & Dipping Wafers- Dark Melting Wafers
- chocolate sprinkles optional, for added decoration
Instructions
For the cake:
- Prepare your mini bundt pan by spraying with non-stick baking spray and preheat your oven to 375 degrees F.
- Whisk together all of the dry ingredients in a large mixing bowl until everything is well combined. Into the same bowl with the dry ingredients, add in the wet ingredients and mix to combine. Pour in the Ghirardelli Bittersweet Chocolate Baking Chips and mix to combine again. Fill each well in the mini bundt pan with the cake batter, filling only about 2/3 full. You do not want to pour in too much.
- Bake for about 20-25 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool. After at least 20 minutes, invert the baking pan and place mini bundt cakes either on wire rack or serving plate.
For the frosting:
- Beat the confectioners’ sugar, butter, and cocoa powder together in your stand mixer on medium-slow speed until the mixture comes together. Turn the mixer down to a slower speed, and add in the milk (feel free to add in 1 to 2 more tablespoons if needed, but start with one tablespoon of milk).
- Once the milk has been incorporated, turn the mixer up to high speed and continue beating until the frosting is light and fluffy (for about 4-5 minutes). The longer the frosting is beaten, the lighter and fluffier it becomes. Chill in the refrigerator for about 30 minutes before applying to the mini bundt cakes.
For the chocolate covered strawberries:
- Prepare a baking sheet covered with either parchment paper, wax paper or a non-stick baking mat. Wash and pat dry each individual strawberry. Microwave Ghirardelli’s Candy Making & Dipping Wafers according to package instructions. Mix and dip each strawberry and place on the prepared baking sheet. Place strawberries in the refrigerator for at least 20-30 minutes to help the chocolate set and firm up.
To assemble:
- Frost the top of each mini bundt cake, either with a piping bag and tip or simply with a frosting knife. Sprinkle chocolate sprinkles on top of the frosting and place one chocolate covered strawberry on top! Enjoy!
Cake recipe adapted from Not Without Salt.
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.
Melanie says
February 6, 2014 at 12:54 pmSo THIS is what you were up to the other day! SO worth the wait – they look absolutely divine!
And I’m wondering why you couldn’t have moved to Madison before I moved? I would’ve gladly taken a few of these off your hands. 😉
hipfoodiemom says
February 6, 2014 at 4:58 pmhaha, I know!!! I wish you were still here!
Nancy @ gottagetbaked says
February 6, 2014 at 2:16 pmAlice. Oh my God woman, what are you doing to me? I’ve smacked my face numerous times already by attempting to eat these masterpieces through my computer screen. They are gorgeous. Absolutely gorgeous. I’ve never been able to cover things in chocolate that beautifully. All I can say is you’re constantly outdoing yourself with beautiful, decadent desserts and the photography and styling are perfection.
hipfoodiemom says
February 6, 2014 at 4:59 pmoh my gawd, you are too sweet. thank you, Nancy!!
Susan says
February 6, 2014 at 4:14 pmI would brave the mid-west winter just to come over for one of those. These look like they came from a bakery. Beautiful and I’m sure absolutely delicious.
hipfoodiemom says
February 6, 2014 at 5:01 pmSusan,
oh my gosh! thank you for the huge compliment!!! I think all my involvement in Bundt-a-month helped me hone my bundt cake skills. . my frosting skills still suck but the chocolate covered strawberries cover it up! 🙂 and it’s seriously the melting wafers. so easy to use!
SandyN says
February 6, 2014 at 5:05 pmWhat a wonderful weekend ahead with these to be had! I can’t wait to try these over tea! 🙂
hipfoodiemom says
February 7, 2014 at 6:39 amThank you, Sandy!! Let me know if you try the recipe. . would love to hear how it turns out for you! 🙂
Alice says
February 6, 2014 at 7:31 pmAlice Choi you’ve gone & stolen my heart, yet again! These amazing cupcakes are my ultimate v-day bite. Both cake, chocolate & strawberries! Ultimate #swoon factor!
hipfoodiemom says
February 7, 2014 at 6:39 amhaha, Thanks Alice. . that was what I was going for! 🙂
Jersey Girl Cooks says
February 6, 2014 at 8:52 pmWow, these look fantastic! I just bought the white chocolate melts from Ghiradelli and can’t wait to use them.
hipfoodiemom says
February 7, 2014 at 6:40 amIt’s awesome. . you’re going to love it!
Heidi @foodiecrush says
February 7, 2014 at 10:21 amThese are stunnnnnnnning! I’d eat these instead of the heart shaped box any and every day. Beautiful and totally pinned.
hipfoodiemom says
February 10, 2014 at 8:11 amThank you so much, Heidi!
Allie | Baking a Moment says
February 9, 2014 at 4:38 pmAlice, oh my goodness. These look so indulgent and romantic! You are the mini-bundt queen! I love what you’ve done here, and your photography is STUNNING!!!
hipfoodiemom says
February 10, 2014 at 8:12 amhaha, yes! I feel like I’ve mastered mini bundt cakes!! all because of Bundt-a-month. . which is no longer but 🙁 what can you do. . at least I learned a lot about baking bundt cakes!!! Thank you so much Allie!!!
Lora @cakeduchess says
February 11, 2014 at 9:55 pmI haven’t baked mini bundts in so long. These are just decadent and so pretty, Alice! I’ve got to try those Ghirardelli melting wafers…:)
ball says
March 4, 2014 at 3:53 amThank you for share.It very nice.I like to eat chocolate.
Aurica says
March 4, 2014 at 9:49 amyummmmmmy..i want to taste it and have those delicious, creamy and divine mini cakes at anytime, not just on valentines, just gorgeous 😀
Tan Kerry says
March 5, 2014 at 7:48 pmHi,
iam havimg trouble de paning my mini bundt cakes , any tips ?
hipfoodiemom says
March 5, 2014 at 9:57 pmHi Tan! Did you spray the bundt pan with non-stick baking spray? This is essential. . Here are my tips: allow the bundt cakes to cool for about 20 minutes, then, if you need to, loosen the edges of each mini bundt with a butter knife or fork, just to gently loosen the outer edges of each bundt cake, then place the serving plate or wire rack, whatever you are using on top of the bundt pan and then literally flip the pan upside down and gently shake the pan if you need to. The mini bundts should then release on their own and fall onto the plate or wire rack. Hope this helps!!
Susan says
January 8, 2015 at 6:54 pmthese do look divine. I don’t have a mini bundt cake pan, will muffin/cupcake pan work? Would it still make 6?
hipfoodiemom says
January 8, 2015 at 7:49 pmHi Susan, yes you can use a muffin pan as well. The recipe will definitely make at least 6, probably more. Let me know how the recipe works for you!!
Callie says
February 10, 2015 at 9:20 amI’m planning to make these for Valentine’s Day and wondering if you used the mini bundt pan that has 6 slots or 12?
hipfoodiemom says
February 10, 2015 at 9:24 amHi Callie!! I used a mini bundt pan that holds 6 mini bundt cakes! Let me know how it turns out!! 🙂
Susan says
February 10, 2015 at 10:14 amI made these last night. Did you forget the eggs or something? Mine came out completely flat, not raising at all. I had to throw the whole thing out, which with the high quality ingredients, was a lot of money. I ended up just making chocolate covered strawberries instead for my gathering.
hipfoodiemom says
January 6, 2016 at 6:59 amHi Susan, for whatever reason I never even saw this comment until today because someone else left a comment last night. I am so very sorry! I adapted my recipe from this vegan recipe so yes, there are NO eggs in this recipe: http://notwithoutsalt.com/chocolate-cake-with-bittersweet-sour-cream-frosting/ I am so very sorry to hear that the recipe didn’t work for you and feel terrible that you had to throw everything out. There are a number of things that could have done wrong. I know this was almost a year ago but were all your ingredients fresh? even the baking soda? sometimes I’ve had readers notice that their baking soda was expired. Anyway, so very sorry. . I am going to test the recipe again this weekend! or maybe even today!
Emily says
March 1, 2015 at 11:15 amHi I love your recipe but I dont want to use coffee to make it. What’s the substitute for that? Thanks!
hipfoodiemom says
March 1, 2015 at 1:47 pmHi Emily, you can just use boiled water in place of the brewed coffee. Let it cool slightly before adding. Please let me know how they turn out!! Cheers!
sue griffore says
January 5, 2016 at 6:59 pmanxious to make these …… since there are so many different mini bundt pans….. can you please tell me the size of your minis? Capacity? …….. also, one comment asked about eggs. Are there no eggs in this? any thoughts why hers went flat?
thank you……….
hipfoodiemom says
January 6, 2016 at 6:44 amHi Sue, that is correct! There is no egg! I adapted my recipe from this recipe: http://notwithoutsalt.com/chocolate-cake-with-bittersweet-sour-cream-frosting/ The size of my minis: my mini pan holds 6 mini bundt cakes . . I’m not sure why the recipe didn’t work for the other commenter. . in fact, for whatever reason, I didn’t even see that comment until now. This recipe does work and I hope you will try it! . . in fact, I might make these again today myself! Happy New Year!