This mini chocolate bundt cake recipe from guest blogger, Cyna of Country Hill Cottage, is perfect for Easter. Made with a delicious chocolate batter and decorated with mini chocolate eggs, these little cakes are delicious for afternoon coffee and perfect seasonal food gifts.
Mini chocolate bundt cakes are easy to make and are a great Easter and spring treat. These little cakes taste sweet and chocolatey and have a light, soft texture. They are lovely for afternoon tea or coffee and make for a great dessert for family gatherings.
The recipe is quick to make, and you only need ingredients that you already have in your pantry. Sour cream makes the cakes moist and enhances the chocolate flavour. Since Easter is just around the corner, I decorated the cakes with mini chocolate eggs. But you can easily change the decorations for other holidays and enjoy the bundt cakes at any time of the year.
I hope you enjoy this recipe and look forward to welcoming you on my blog!
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Tips for baking mini chocolate bundt cakes
While I usually go for cupcakes or muffins, I thought it would be fun to switch things up and bake the chocolate cakes in a mini bundt pan instead. I have written down a few tips that will help you to achieve great results when you bake these little chocolate treats at home:
Grease the mould with cooking spray or melted butter even if it’s a non-stick silicone pan. I don’t recommend dusting with flour as this can cause the cakes to stick to the pan and make it more difficult to remove them.
Don’t overfill the pan. It works best to fill the moulds only half full. If filled up to the top, the cakes rise and overflow. Use a pastry bag or a teaspoon to scoop the batter into the mould.
Allow the cakes cool in the pan. Immediately after baking, the cakes are very soft and can easily break if you try to remove them from the pan.
I used two of these mini bundt cake pans. Alternatively, bake the chocolate cakes in a cupcake or muffin pan, the baking time remains the same. I dusted my mini chocolate bundt cakes with confectioners’ sugar and used chocolate eggs as decoration. You can also cover the cakes with a chocolate ganache, melted sugar, or a simple sugar glaze.
Mini Chocolate Bundt Cakes
Mini Chocolate Cakes
- powdered sugar
- mini-chocolate eggs
- Mise en place. Preheat the oven to 375°F (gas mark 5 / 190°C). Spray the mini bundt cake pan with cooking spray.Tip: Since this cake pan is very detailed, it’s best to spray the mould generously and then let the excess oil drip off over the sink.
- Sift the dry ingredients: Sift the flour, cocoa, and baking soda into a mixing bowl to remove any lumps. Add the salt and set aside.
- Mix the wet ingredients: In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and sugar and pale and doubled in volume, for about 3 minutes. Add the eggs and vanilla extract and beat for another minute until combined. Scrape down the sides of the bowl with a rubber occasionally.
- Make the batter: Add have of the flour-cocoa mixture and half of the sour cream to the sugar-butter mixture and combine on low for 1 minute. Add the remaining flour and sour cream. Combine first on low for 30 seconds and then on medium for another minute.
- Bake the chocolate cakes: Fill each cavity of the prepared pan mould half / 2/3 with batter. Bake the cakes in the preheated oven for20 minutes, or until a cake tester or skewer inserted in the middle of a cake comes out clean. Take the cakes out from the oven and let cool foin the pan 15 minutes. Then carefully pop the cakes out of the pan.
- Garnish the cakes: Using a sifter, dust the cakes with confectioners’ (powdered/icing) sugar and fill the middle with mini chocolate/candy eggs. It’s best to decorate the cake close to serving.