This mini chocolate bundt cake recipe is perfect for Easter. Made with a delicious chocolate batter and decorated with mini chocolate eggs. #bundt #minibundt #cake #Easter
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Mini Chocolate Bundt Cakes

This mini chocolate bundt cake recipe is perfect for Easter. Made with a delicious chocolate batter and decorated with mini chocolate eggs.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

Mini Chocolate Cakes

Instructions

  • 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.

Notes

Shelf life and storage: Stored in an airtight container, the mini chocolate bundt cakes can be kept at room temperature for 3 days. You can also freeze them undecorated for a month. It’s best to decorate the cakes shortly before serving.