Decadent Dark Chocolate Mini Bundt CakesJump To Recipe
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Chocolate lover? Bundt cake lover? Lover of miniature cute things? Look no further.
This recipe will give you delicious individual-sized bundt cakes and will be a sensational treat for any occasion.
I love using silicone bakeware because other than the obvious reason of it being easy to remove your baked goods, it is so lightweight and flexible for storing.
Decadent Dark Chocolate Mini Bundt Cakes
Servings: 8 mini bundt cakes
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cups dark cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder (aluminum-free)
- 1 teaspoon Himalayan salt
- 1 cup liquid *whey (can be substituted for buttermilk)
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup Starbucks Breakfast Blend coffee
- Preheat the oven to 350 degrees F.
- Grease mini bundt pan with Pam cooking spray.
- Mix together the flour sugar, cocoa, baking soda, baking powder, and salt
- In a second bowl, mix the whey, oil, eggs, and vanilla with a whisk.
- Add the coffee to the wet ingredients until just combined.
- Pour batter into the bundt pan and bake for 45-50 minutes
Let the cakes cool for a few minutes before taking them out of the silicone molds. Depending on how you want to ice the bundt cakes, you can ice the cakes once they are cooled.
For Easter, I made some chocolate ganache (heavy cream and chocolate chips) and put a dap on each of them so the edible “grass” would have something to stick too.
Another great option for icing is cream cheese and powdered sugar with a little bit of vanilla and milk to make it easy to pipe onto the bundt cakes.
*Whey is the byproduct when making Greek yogurt! High in protein, and high in nutritional value. Click HERE for my Instant Pot Greek Yogurt recipe.