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How heavenly are these decadent Mini Decadent Chocolate Bundt Cakes generously smothered with rich Chocolate Ganache glaze? Pretty darn heavenly, if you couldn’t tell just by looking at them! Wait until you taste them…seriously a chocoholic lovers nirvana for a delicious mini chocolate bundt cake recipe!

If these mini chocolate bundts are right down your alley, you’ll love our Pumpkin Bundt Cake, our Lemon Blueberry Bundt Cake, this Caramel Apple Bundt Cake and our Easy Cinnamon Roll Bundt Cake!

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Why Does Everyone Loves Mini Bundt Cakes?

Everyone loves a mini indulgence and it’s understandably so with these adorably, cute petite chocolate cakes! They are the perfect way to satisfy a sweet craving without overdoing it and you can dress them up or down with fruits, glazes, chocolate chips and more!

That’s why these Mini Decadent Chocolate Bundt Cakes are the ideal treat when you want to impress! They’re rich, moist, and absolutely delicious and you’ll be delighted by the irresistibly rich chocolate taste and velvety icing when you have a taste!

Chocolate Is Everything

So, the other day, I had to laugh. I was reading through some chocolate quotes and I came across this one: “All women like chocolate, it’s like female catnip.” OMG….does this not ring true? Umm…yes it does!

I have always had an outrageous sweet tooth, but when it comes to paring down what will make me the most happy, chocolate undoubtedly, always wins!

And since chocolate is on the brain, the mini Chocolate Bundt Cakes are incredible. It smells delicious and it’s like the most awesome mood booster that always makes everything better, anytime of the day. I can’t deny, I’ve even had it for breakfast. 🙂

Chocolate Quotes

Chocolate is cheaper than therapy and you don’t need an appointment.
Chocolate knows no boundaries; speaks all languages; comes in all sizes; is woven through many cultures and disciplines … it impacts mood, health, and economics, and it is a part of our lives from early childhood throughout life.
Chocolate: the poor man’s champagne.
Chocolate says “I’m sorry” so much better than words.
When you select the right kind of chocolate it is like giving your insides a hug. Everyone needs a chocolate hug!

Ingredients You Need for Mini Bundt Cakes With Chocolate Ganache

Mini Chocolate Bundt Cakes Recipe

all-purpose flour or Gluten-free flour 1 for 1, like Bob’s Red Mill
granulated sugar
Unsweetened cocoa powder or dark / black cocoa powder (Use a natural unsweetened cocoa powder like Valrhona, Hershey’s 100% cocoa, Rodelle Organic Baking Cocoa Powder or Ghirardelli® 100% Unsweetened Premium Baking Cocoa Powder or KAPPOCHI Black Cocoa Powder)
baking soda
baking powder
salt
milk of choice or buttermilk, sour cream or Greek Yogurt
oil of choice
eggs, at room temperature
vanilla extract
freshly brewed hot coffee or can use hot water in its place
mini chocolate chips

Chocolate Ganache Recipe

sweetened condensed milk
semi-sweet chocolate chips
Optional: sprinkles, berries or whipped cream

Instructions How to Make Mini Decadent Chocolate Bundt Cakes

chocolate mini bundt cake recipes

Preheat the oven to 350 degrees F.
Using stand mixer or hand mixer, in large bowl, mix together the the flour, sugar, cocoa, baking soda, baking powder, and salt.
In another bowl, whisk together the the milk, oil, eggs, and vanilla together and . Slowly add the wet ingredients to the dry ingredients.
With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Optional: add mini chocolate chips if desired.
Right before you pour the batter into the mini bundt cake pan, use Baker’s Joy or or use melted or solid shortening, coating your pan well with a brush or paper towel, making sure to get in all the nooks and crannies center tube of the pans, then dust with cocoa powder or flour. Then flip the pan over and tap out the excess flour to prevent a buildup of grease and flour on the finished cakes. (Greasing your cake pans too early allows the oil to slide down the inside of the pan and pool in the bottom.)
Because the batter is on the runnier side, I recommend dividing up the batter into large piping bags, making it easier to get the batter into the mini pans.
If you don’t want to go the piping bag route, you can always use a spoon or a glass measuring cup. Have paper towel available to wipe away any excess batter that gets on the sides.
Pipe or spoon/pour the batter into the prepared pan at ⅔rds full and bake for 22 to 26 minutes, until a cake tester comes out clean. Let the cakes cool in the pan for 10 minutes and then remove and cool the rest of the way on a cooling rack.
After removing from the oven, place the pan on a wire rack and let cool 10 minutes. This allows the cake to become firm enough to remove from the pan without breaking apart. At this point you can carefully slide a table knife or spatula down the sides and center of the pan to release any sticking spots. After the required cooling time (cooling too long in the pan will cause the cake to be damp and stick to the pan), tap the pan firmly a few times and shake it gently to help loosen the cake. Invert the pan onto the rack, lift it off and let the cake continue to cool on the rack.

Chocolate Ganache

Add sweetened condensed milk and chocolate chips to a microwaveable bowl and microwave on high for one minute and stir until the chips are melted and the mixture is smooth. Melt in 15 second increments after that if needed. Cool slightly before drizzling over cakes. If you want to make this ahead, it can be cooled and reheated in the microwave.
Spoon rich chocolate glaze over cakes while on cooling rack and add sprinkles, berries or whipped cream if desired.

More Cake Options

Halve the mini chocolate bundt cake recipe for 6 mini bundt cakes.
Can also be made into cupcakes, just dip the tops in the chocolate ganache!
You can also frost these with a vanilla or cream cheese frosting or dust with powdered sugar.

Bundt Pan Tips

These bundt cake pans are the cutest! These mini bundt pans are really nice too! This article Best Bundt Pans from Sous Vide Guy and The Best Bundt Pans from Food and Wine are great resources if you’re new to bundt pans! Bundtlette pans also make great gifts!
Using Baker’s Joy Bakers Spray to make greasing and flouring easier, is a great option to use for your mini cake bundt pans and it works really well to help the cakes release nicely. Just make sure you have good baking sprays so your cakes don’t stick.

How to Store Mini Chocolate Bundt Cakes

Store them in the fridge when not serving. They can be kept in an airtight container in the fridge for up to 5 days.
Before serving your bundt cake, you can allow it to reach room temperature. If your cake does not contain any perishable toppings or centers, it can be stored at room temperature in an airtight container.
The bundts can be kept on your counter for up to 5 days.

How to Freeze Bundt Cakes

To freeze your bundt cakes, allow them to reach room temperature before wrapping it tightly in plastic wrap so no air or moisture can enter. Once tightly covered in plastic wrap, cover the cakes in aluminum foil, or if you prefer, an airtight container for up to 6 months.
Place cakes in the fridge overnight to allow it them to thaw. Allow the cake to reach room temperature before serving and top with frosting, glaze, or icing if desired.

MORE MINI BUNDTS

Chocolate Chip Mini Bundt Cakes!

Orange Cream Glazed Pound Cakes

Moist Vanilla White Bundt Cakes

Mini Lemon Bundt Cakes

If in doubt what to make to please a crowd, these Mini Decadent Chocolate Ganache Bundt Cakes are truly perfect for birthdays, Valentine’s Day and all chocoholic occasions! They are super moist, full of chocolate flavor and worth the celebration!

Share on Pinterest, Instagram and Facebook!

More Chocoholic Obsessions

Let’s get choclo-fied!

Mini Decadent Chocolate Ganache Bundt Cakes

Kim Lange

Super moist, light and fudgy decadent chocolate mini bundt cakes smothered with a rich chocolate ganache for birthdays, Valentine's Day and all chocoholic occasions!

4.58 from 177 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 22

Course Dessert

Cuisine American

Servings Servings

Calories

Ingredients

Mini Chocolate Bundt Cakes

2 cups all-purpose flour or Gluten-free flour 1 for 1, like Bob's Red MIll
1 ¾ cups sugar
¾ cups unsweetened cocoa powder or dark / black cocoa powder (Use a natural unsweetened cocoa powder like Valrhona, Hershey's 100% cocoa, Rodelle Organic Baking Cocoa Powder or Ghirardelli® 100% Unsweetened Premium Baking Cocoa Powder or KAPPOCHI Black Cocoa Powder)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup milk of choice buttermilk, sour cream or Greek Yogurt
½ cup oil of choice
2 extra large eggs at room temperature (or use 3 large eggs)
1 teaspoon vanilla extract
¾ cup freshly brewed hot coffee or can use 3/4 cup of hot water in its place
optional: ½ cup mini chocolate chips

Chocolate Ganache

1 14 ounce can sweetened condensed milk
1 cup semi-sweet chocolate chips
Optional: sprinkles, berries or whipped cream

Instructions

Mini Chocolate Bundt Cakes

Preheat the oven to 350 degrees F.
Using mixer, in mixing bowl, mix together the the flour, sugar, cocoa, baking soda, baking powder, and salt.
In another bowl, whisk together the the milk, oil, eggs, and vanilla together and . Slowly add the wet ingredients to the dry ingredients.
With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Optional: add mini chocolate chips if desired.
Right before you pour the batter into the bundts, use Baker's Joy or or use melted or solid shortening, coating your pan well with a brush or paper towel, making sure to get in all the nooks and crannies center tube of the pans, then dust with cocoa powder or flour. Then flip the pan over and tap out the excess flour to prevent a buildup of grease and flour on the finished cakes. (Greasing your cake pans too early allows the oil to slide down the inside of the pan and pool in the bottom.)
Because the batter is on the runnier side, I recommend dividing up the batter into large piping bags, making it easier to get the batter into the mini pans.
If you don't want to go the piping bag route, you can always use a spoon or a glass measuring cup. Have paper towel available to wipe away any excess batter that gets on the sides.
Pipe or spoon/pour the batter into the prepared pan at 2/3rds full and bake for 22 to 26 minutes, until a cake tester comes out clean. Let the cakes cool in the pan for 10 minutes and then remove and cool the rest of the way on a cooling rack.
After removing from the oven, place the pan on a wire rack and let cool 10 minutes. This allows the cake to become firm enough to remove from the pan without breaking apart. At this point you can carefully slide a table knife or spatula down the sides and center of the pan to release any sticking spots. After the required cooling time (cooling too long in the pan will cause the cake to be damp and stick to the pan), tap the pan firmly a few times and shake it gently to help loosen the cake. Invert the pan onto the rack, lift it off and let the cake continue to cool on the rack.

Chocolate Ganache

Add sweetened condensed milk and chocolate chips to a microwaveable bowl and microwave on high for one minute and stir until the chips are melted and the mixture is smooth. Melt in 15 second increments after that if needed. Cool slightly before drizzling over cakes. If you want to make this ahead, it can be cooled and reheated in the microwave.
Spoon ganache over cakes while on cooling rack and add sprinkles, berries or whipped cream if desired.

Notes

Halve the recipe for 6 minis.

Can also be made into cupcakes, just dip the tops in the chocolate ganache!

Adapted from Ina Garten's Chocolate Cake Recipe.

Using Baker's Joy Spray to make greasing and flouring easier, is a great option to use for your bundt pans and it works really well to help the cakes release nicely.

Keyword chocolate cake, chocolate ganache, holiday dessert, mini bundt cakes, mini chocolate bundt cakes

Tried This Recipe?Let us know how it was by commenting below!

Adapted from Ina Garten’s Chocolate Cake Recipe.