Chocolate Mini Bundt Cakes with Chocolate Ganache

One bowl, twelve mini chocolate bundt cakes, one fulfilled decadent chocolate dream. One bite into these chocolate cakes drizzled with an ultra velvety chocolate ganache will make you check in to chocaholics anonymous.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 25

Total Time 55

Servings mini cakes

Calories 139kcal

Author Takes Two Eggs

Ingredients

Chocolate Cake

1 ¾ cups 362g granulated sugar
3/4 cups 85g dutch cocoa powder
2 cups 260 g all-purpose flour
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
¾ cup 180ml vegetable oil
2 tsp vanilla extract
3 large eggs room temperature
1 cup 240 ml buttermilk, room temperature
1/2 cup 120ml Vietnamese coffee, room temperature

Chocolate Ganache

1 ⅓ 225g cup semi-sweet chocolate chips
1 cup 240ml heavy whipping cream

Instructions

Prepare the oven and grease the pan. Preheat oven to 350°F. Grease the mini bundt pan.
Whisk the dry ingredients. In a large bowl, whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt.
Whisk the wet ingredients. In a separate bowl, whisk oil, vanilla, eggs, and buttermilk.
Combine the wet and dry ingredients. Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in room temperature Vietnamese coffee and mix until just combined.
Pour batter into prepared pan and bake at 350°F for 20-25 minutes, or until a toothpick inserted in the cake comes out clean (with a few crumbs on it). Let the cakes cool on a drying rack in the pan for 15 minutes before removing them from the pan. Cool the cakes completely before adding the ganache.
Make the Ganache. In a saucepan on medium heat, bring heavy cream to a simmer, stirring occasionally. Next, remove from heat and pour chocolate chips into the pan. Place lid on chocolate chips and let sit without mixing for 5 minutes. Lastly, mix until combined. Let the ganache sit uncovered for 15 minutes or until it is room temperature before pouring it over your cakes. [mv_img id="1338"]

Notes

Use high quality cocoa powder. The cake will taste as good as you invest in it. The cocoa powder is the main flavoring agent of the cake. A low quality cocoa will produce a low quality cake. A high quality cocoa will produce an award winning, everyone's all time favorite cake.

Measure your flour correctly. Adding too much flour to the recipe is the most common mistake. The best and easiest way to measure flour is by using a scale. Alternatively, you can fluff the flour with a spoon, then using that same spoon lightly scoop it into your measuring cup, and then use a knife to level it off.
Make sure all refrigerated ingredients are at room temperature. This is important for your cakes to have an even high rise.
Bring your coffee to room temperature. This prevents the coffee from cooking the eggs too early on and making scrambled eggs in your batter.
Try not to over bake your cake. When you over bake a cake, it will lose its delicious moisture that you absolutely NEED. To prevent this, take your cake out of the oven the second the toothpick comes out mostly clean, and not completely dry. Having a few crumbs of chocolate cake on it is OK as long as the crumbs are not wet.

Nutrition