Description
These delightful mini bundt cakes are a rich chocolate treat, perfect for chocolate lovers and suitable for celebrations or cozy evenings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup chocolate chips
- For the chocolate glaze:
- 1/2 cup chocolate chips
- 2 tablespoons butter
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini bundt pan.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually mix in the dry ingredients and buttermilk until just combined.
- Fold in the chocolate chips.
- Pour the batter into the mini bundt pan, filling each mold about 3/4 full.
- Bake for 15-18 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack.
- For the chocolate glaze, melt chocolate chips and butter together until smooth.
- Drizzle the glaze over the cooled cakes before serving.
Notes
These cakes can be stored in an airtight container for up to three days at room temperature or up to a week in the refrigerator. They freeze well for up to three months.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 250
- Sugar: 18g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: chocolate, mini bundt cakes, dessert, baking, treat