This fudgy, Mini-Chocolate Bundt Cake Recipe is the ultimate chocolate treat.
Mini Bundt cakes get a double chocolate kick from both chocolate chips and unsweetened cocoa.
The coffee in these extremely moist and fudgy cakes, both in the batter and the glaze, intensifies the chocolate flavor and will make you utter “yummm.”
The Very Best Chocolate Recipes
1 ounce semisweet chocolate chips
1/2 cup strong coffee
1 cup sugar
1 scant cup unbleached, all-purpose flour
1/2 cup unsweetened Dutch process cocoa powder, sifted
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/4 cup butter, melted, or walnut oil
1/2 cup plain whole milk yogurt
1/4 teaspoon vanilla
2 tablespoons butter, melted
1 heaping tablespoon unsweetened cocoa
2-3 tablespoons strong coffee
1 cup confectioner’s sugar
Heat oven to 300°F. Coat 5 mini Bundt cake tins with nonstick baking spray; set aside.
Place chocolate chips and coffee in bowl and heat in microwave for 30 seconds on 50 percent power; stir until smooth. Heat at 15-second intervals until chocolate is completely melted.
In medium bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt.
In large bowl, beat egg on medium speed until pale yellow, about 1 minute. Add oil slowly, beating well with each addition. Add yogurt and vanilla, beating well.
Gradually pour in melted chocolate mixture and beat to thoroughly combine. Add dry ingredients all at once, and beat on low speed until batter is just combined. Stir by hand to get everything mixed well.
Divide batter evenly between Bundt tins. Bake for 25 to 30 minutes, until toothpick comes out clean. Cool on wire rack for 20 minutes before removing from tin, and cool completely before glazing. Yields 5 mini Bundt cakes.
For glaze: Combine butter, cocoa and coffee in large bowl. Whisk in confectioner’s sugar until smooth, adding more coffee if needed to reach drizzling consistency. Drizzle over Bundt cakes and leave to set for at least 1 hour before disturbing.
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