Triple Chocolate Mini Bundt Cakes

Introduction

Welcome to a decadent journey of chocolate bliss with our Triple Chocolate Mini Bundt Cakes recipe. These individual delights are a chocolate lover’s dream, combining rich cocoa, luscious chocolate chips, and a velvety ganache topping in a perfect miniature treat. Whether for a special occasion or a delightful indulgence, these mini bundt cakes are sure to impress both your taste buds and your guests.

Originating in Europe, bundt cakes have become a beloved dessert worldwide. The uniqueness of this recipe lies in the triple dose of chocolate, elevating a classic bundt cake into a luxurious and visually stunning creation that is as delightful to look at as it is to devour.

Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour (180g)
• 1/2 cup unsweetened cocoa powder (50g)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened (115g)
• 1 cup granulated sugar (200g)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream (120g)
• 1/2 cup hot water (120ml)
• 1/2 cup semisweet chocolate chips (90g)

For the Ganache:

• 1/2 cup heavy cream (120ml)
• 1 cup semisweet chocolate chips (180g)
• 1 tablespoon unsalted butter

Instructions

1. Preheat the oven to 350°F (180°C). Grease the mini bundt cake molds.
2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with sour cream. Mix until just combined.
5. Stir in hot water until the batter is smooth. Fold in chocolate chips.
6. Divide the batter into the prepared molds. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the molds for 10 minutes, then transfer to a wire rack to cool completely.
8. For the ganache, heat cream in a saucepan until steaming. Pour over chocolate chips and butter. Let sit for a minute, then stir until smooth.
9. Drizzle the ganache over the cooled bundt cakes. Allow the ganache to set before serving.

Recipe Information

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Serving Size: 12 mini bundt cakes

Difficulty: Medium

Tips & Variations

• To enhance the chocolate flavor, replace some of the semisweet chocolate with dark chocolate in the ganache.
• For a twist, sprinkle crushed nuts or sea salt on top of the ganache.
• Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for longer freshness.
• Reheat the mini bundt cakes in the microwave for a few seconds to enjoy them warm with a molten chocolate center.

Nutritional Information

Calories: 280

Protein: 4g

Carbohydrates: 35g

Fat: 14g

Fiber: 2g

Conclusion

Get ready to indulge in the ultimate chocolate experience with these Triple Chocolate Mini Bundt Cakes. Whether you’re a chocolate aficionado or simply have a sweet tooth, these mini cakes are bound to delight. Serve them as a showstopping dessert at your next gathering or enjoy them as a special treat for yourself. Don’t hesitate to dive into this chocolate paradise and share the joy with family and friends. Happy baking!

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