Mini Chocolate Bundt Cakes (with ganache glaze)
Soft mini cakes with a finger-licking ganache icing. They're super cute and can be frozen, making them great for parties. For the holiday season, use festive sprinkles or toppers.
Servings 18 mini cakes
Ingredients
Chocolate cake batter:
- 1 cup white sugar
- ½ cup brown sugar light or dark
- ¾ cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup vegetable oil I use sunflower oil
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature
- ¾ cup whole milk at room temperature
- ¾ cup prepared coffee at room temperature
Chocolate ganache glaze:
- 6 ounces semisweet chocolate I use Callebaut 811 chocolate callets
- ¾ cup heavy cream
- ⅓ cup edible dried rose petals or sprinkles
Instructions
For the chocolate cakes:
- Preheat oven to 350°F (180°C). Grease with baking spray metal or silicon mini bundt pans.
- Whisk to combine 1 cup white sugar, ½ cup brown sugar, ¾ cup unsweetened cocoa powder, 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda and 1 teaspoon salt in a large bowl.
- Whisk ¾ cup vegetable oil, 1 teaspoon vanilla extract, 2 large eggs, ¾ cup whole milk and ¾ cup prepared coffee In a medium bowl. Don’t beat much, but integrate well.
- Pour the wet ingredients into the dry ones, whisking until no lumps remain.
- Pour the cake batter into the prepared pans, filling no more than ¾ of their capacity to avoid overflow.
- Bake for 20 to 25 minutes, or until a toothpick or cake tester inserted comes out almost clean (with a few crumbs on it is also fine). Don’t overbake so the crumb is fudgy.
- Remove the pans and place them on a cooling rack for about 15 minutes, placing clean kitchen towels over them. This will create steam and keep moisture in.
- Carefully remove them from the pans as they are still quite soft. Cool the cakes completely on the cooling rack before glazing.
For the ganache topping:
- Place 6 ounces semisweet chocolate in a medium bowl.
- Bring ¾ cup heavy cream to a simmer in a medium saucepan over medium heat, stirring occasionally. Remove from heat and pour over the chocolate, covering. Place a lid or a plate over the bowl and let sit for 1 minute.
- Whisk slowly starting from the center, until the chocolate is completely melted and the mixture smooth and shiny. Let the ganache sit uncovered for 15 minutes or until it is room temperature and thick enough to drizzle over the cooled cakes.
- Drizzle carefully over the cakes, dividing as evenly as possible. Before the chocolate sets, sprinkle ⅓ cup edible dried rose petals or sprinkles.
Notes
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use an oven thermometer to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
Coffee: use capsules to make espresso coffee, instant coffee granules dissolved in water or filtered coffee. The cakes will not taste like coffee; it only brings out the chocolate flavor.
Vegetable oil: I always use sunflower oil as it's very neutral and doesn't add extra flavor. But you can use coconut oil or a light olive oil for a different overall taste.
