Dark Chocolate Mini Bundt Cakes
This easy chocolate mini bundt cake recipe is sure to be a crowd pleaser for any gathering!
Ingredients
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 coconut oil
2 large eggs
2 teaspoons pure vanilla extract
1 cup Starbucks Breakfast Blend coffee
Instructions
Preheat the oven to 350 degrees F.
Grease the mini bundt pan with Pam cooking spray.
Mix 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 minutes.
Let the cakes cool for a few minutes before taking them out of the silicone molds.
Roshel's notes
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.
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Roshel Madden
Wife, mom, and the baker behind Merry Madden, sharing decorated sugar cookies, royal icing tips and cozy family bakes.
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