Mini Chocolate Bundt Cakes
Mini chocolate bundt cakes with espresso glaze, makes 6 perfect cakes! Oil, sour cream & buttermilk keep them soft for days. No mixer needed!
Servings: 6 cakes
Calories: 391kcal
Equipment
- Bundtlette Pan
Ingredients
Mini Chocolate Bundt Cakes
- 6 tablespoons Dutch cocoa powder
- ¾ cup + 2 tablespoons granulated sugar
- ¼ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 large egg room temperature
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 tablespoons buttermilk room temperature
- ½ cup sour cream room temperature
- ¼ cup vegetable oil
- ½ cup very hot water
- ½ teaspoon espresso powder
Espresso Glaze
- 1 tablespoon freshly brewed coffee
- ½ cup confectioner's sugar sifted
- pinch kosher salt
- 2-3 tablespoons heavy cream
Instructions
- Preheat your oven to 350°F/175°C. Butter a bundtlette pan (I'm using the Nordicware one) and then sprinkle over cocoa powder. Make sure every nook and cranny is greased and has a thin layer of cocoa powder! This will stop the cake from sticking.
- Combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl with a whisk.6 tablespoons Dutch cocoa powder, ¾ cup + 2 tablespoons granulated sugar, ¼ teaspoon kosher salt, 1 cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder
- In a medium bowl, whisk together the buttermilk, sour cream, oil, egg, and vanilla extract.¼ teaspoon vanilla extract, 1 large egg, 2 tablespoons buttermilk, ½ cup sour cream, ¼ cup vegetable oil
- Slowly pour the wet ingredients into the dry and mix until just combined.
- In a mug or bowl, whisk the espresso powder with the hot water. Pour this hot coffee into the cake batter and whisk until smooth.½ cup very hot water , ½ teaspoon espresso powder
- Pour the batter into the prepared pan, filling each bundtlette so it's ⅔ full. I used a large cookie scoop for this and each bundtlette got 2.5 scoops of batter!
- Bake in the preheated oven for 20-25 minutes, a toothpick inserted into one of the cakes should come out clean.
- Let the bundt cakes cool in the pan for 10 minutes (set a timer!). I like to use a small rubber spatula to gently edge the cakes away from the sides, to make sure it isn't sticking. I then use oven gloves to give the pan a shake to make sure nothing is stuck to the sides!
- Place a wire cooling rack on top of the pan and quickly invert the pan. Gently lift the bundt cake pan off and let the cakes cool completely on a wire cooling rack.
- To make the glaze, whisk all of the ingredients together until smooth. Drizzle over the cooled bundt cakes. If you find your glaze is too thick, you can add heavy cream a tablespoon at a time. If the espresso glaze is too thin, add powdered sugar a tablespoon at a time.1 tablespoon freshly brewed coffee, ½ cup confectioner's sugar , pinch kosher salt, 2-3 tablespoons heavy cream
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups, but please note that I haven't tested the recipe with this method.
Ingredients: I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.
Salt: If you don't have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note, I'm using Diamond Crystal kosher salt and not Morton salt, which is too salty!
Storage: Store the cakes in the fridge for 3-4 days. I recommend letting it come to room temperature before enjoying!
Bundt Pan: I'm using the Nordicware Bundtlette pan!
Nutrition
Calories: 391kcal | Carbohydrates: 60g | Protein: 5g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 390mg | Potassium: 156mg | Fiber: 3g | Sugar: 40g | Vitamin A: 246IU | Vitamin C: 0.2mg | Calcium: 63mg | Iron: 2mg
