Chocolate Mini Bundt Cakes with a rich, deep chocolate flavor and a soft, fluffy texture. These miniature bundt cakes are quick and easy to make and will have you making them over and over again.
(This post was made in collaboration with Le Creuset)
Easy Mini Chocolate Bundt Cakes
If you are a chocolate lover, these mini bundt cakes are the dessert for you! They are full of rich chocolate flavor which is enhanced by the coffee and nutty tahini that is added to the batter.
I like to top my mini bundt cakes with a thick and creamy tahini glaze. But they are also delicious as is or with a chocolate ganache topping. The choice is yours!
These sweet treats are easy to make using simple ingredients. I love how quick it is to whip up a batch of these miniature bundt cakes - they are the perfect dessert for lazy days.
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IS THERE A DIFFERENCE BETWEEN BUNDT CAKE AND REGULAR CAKE?
Although any cake batter can be cooked in a bundt pan, there is a difference between a bundt cake and a regular cake. The main difference between bundt cakes and regular cakes is the shape of the pan and the baked cake.
The most distinct difference about a Bundt cake is its shape. A cake that is baked in a Bundt pan has a donut-like shape, with a hole in the middle. This can affect the way the cake cooks, but the most distinct difference is the shape of the final cake.
Ingredients & Notes
- Light brown sugar. To perfectly sweeten the cakes. You can also use coconut sugar as a healthy alternative.
- All-purpose flour. You could also use a 1:1 gluten-free flour alternative to turn this into a gluten-free recipe.
- Cocoa powder. Use good quality cocoa powder for best taste results.
- Baking soda and baking powder. This is what makes the cake rise during baking and gives it a soft, fluffy texture.
- Eggs. It is best to bake with room-temperature eggs.
- Buttermilk. This helps to keep the baked bundts moist and soft in texture.
- Coffee. Strong warm coffee is added to the cake batter to enhance the chocolate flavor of the cakes.
- Oil. I used vegetable oil to make my bundt cakes, but you can use any light oil you prefer best such as canola oil, avocado oil, coconut oil, etc.
- Tahini. This creamy and nutty ingredient enhances both the flavor and texture of these mini chocolate cakes.
- Vanilla extract. This enhances the sweet flavor of the chocolate cakes.
WHAT DOES TAHINI TASTE LIKE?
Tahini is a paste made from sesame seeds and water. That’s it! Its texture is similar to smooth unsweetened, natural nut butter. Its flavour is nutty and umami — that’s why it works so well in so many savoury dishes too, like baba ghanoush and hummus.
How to make Chocolate Mini Bundt Cakes
This is a quick and easy homemade cake recipe that is made from scratch using simple pantry staple ingredients. These mini bundt cakes can be whipped up in no time at all. Follow these step-by-step instructions to make a batch of 12 mini cakes:
STEP ONE
Preheat your oven to 180ºC/375F and spray your mini bundt cake tin with non-stick spray.
STEP TWO
In a large mixing bowl, whisk together the dry ingredients. Set aside.
STEP THREE
In a separate mixing bowl, whisk together the wet ingredients until well combined.
STEP FOUR
Add the wet ingredients to the dry ingredients and use a wooden spoon to mix together until just combined. Be sure to not overmix the batter
STEP FIVE
Pour the batter into your prepared mini bundt cake tin, filling each casing ¾ of the way full.
STEP SIX
Bake for 12-15 minutes and then allow the cakes to cool slightly in the pan before tipping out onto a cooling rack.
Serving Your Mini Bundt Cakes
I topped my Tahini & Chocolate Mini Bundt Cakes with a sweet and creamy tahini glaze and a sprinkle of toasted sesame seeds. You can also top these cakes with a chocolate ganache or enjoy them plain. If you are adding a topping, remember to let the cakes cool completely first before adding it.
HOW TO STORE MINI BUNDT CAKES
These mini bundt cakes can be stored for 2 - 3 days in an airtight bag or container at room temperature. You can also store them in the refrigerator for up to 5 days. I recommend letting the cakes come to room temperature before serving them.
These mini bundt cakes can also be frozen. I recommend freezing them before you add a glaze or topping. Freeze them in an airtight container or bag for up to 2 months. Before serving, thaw the cake at room temperature and then add your topping.
DO YOU COOL A BUNDT CAKE BEFORE FLIPPING IT?
Yes, it is best to let the bundt cakes cool slightly before flipping them. When you remove your cakes from the oven, first let the cake cool for ten minutes in the pan. Then, carefully loosen the edges of the cake with a butter knife and invert the cake onto a cooling rack or serving plate. Allow the cake to reach room temperature before topping with a glaze and serving.
I hope you love this Chocolate Mini Bundt Cakes recipe as much as I do! And if you want to see more of my delicious food adventures, follow me on Instagram or Facebook.
Chocolate Mini Bundt Cakes
Chocolate Mini Bundt Cakes with a rich, deep chocolate flavor and a soft, fluffy texture. These miniature bundt cakes are quick and easy to make and will have you making them over and over again.
Ingredients
- 350g light brown sugar
- 250g all-purpose flour, sifted
- 75g cocoa powder, sifted
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 large eggs
- 250 ml buttermilk
- 250 ml warm strong coffee
- 100 ml vegetable oil
- 75 g tahini
- 2 teaspoon vanilla extract
For the tahini glaze:
- 200 g powdered sugar, sifted
- 1 - 2 tablespoon whole milk
- 2 tablespoon tahini
- 1 teaspoon vanilla extract
- toasted sesame seeds for topping
Instructions
- Preheat your oven to 180ºC/375F and spray your mini bundt cake tin with non-stick spray.
- In a large mixing bowl, whisk together the dry ingredients. Set aside.
- In a separate mixing bowl, whisk together the wet ingredients until well combined.
- Add the wet ingredients to the dry ingredients and use a wooden spoon to mix together until just combined. Be sure to not overmix the batter.
- Pour the batter into your prepared mini bundt cake tin, filling each casing ¾ of the way full.
- Bake for 12-15 minutes and then allow the cakes to cool slightly in the pan before tipping out onto a cooling rack. Allow them to cool completely before adding the glaze.
- To make the glaze, use a whisk to combine all the ingredients together until well combined. Adjust the amount of milk according to your desired consistency.
Notes
HOW TO STORE MINI BUNDT CAKES
These mini bundt cakes can be stored for 2 - 3 days in an airtight bag or container at room temperature. You can also store them in the refrigerator for up to 5 days. I recommend letting the cakes come to room temperature before serving them.
These mini bundt cakes can also be frozen. I recommend freezing them before you add a glaze or topping. Freeze them in an airtight container or bag for up to 2 months. Before serving, thaw the cake at room temperature and then add your topping.
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