I own a mini bundt pan. I think that puts me in the the Crazy Baker category or something. When I bought it a year ago, I thought for sure I was going to ride the mini bundt cake trend that was sure to replace the cupcake scene. Since then, I have made all of two recipes, and honestly, I don’t see that many other people have been may either. I suspect it’s owing to the fact that little cakes are a beast to pry out, let alone the sticky mess putting the batter into the pan.

So even though these cakes are pretty and cute, rest assured there’s no need to feel like an underachiever if you can’t make them with what you’ve already got. I say use your muffin tins. I’m sure they’ll be wonderful.

chocolate mini bundts

1/3 cup cocoa powder
3 tablespoons boiling water, plus a little more if needed
1 cups sugar
1 cup, plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup buttermilk
1 egg, lightly beaten
1/4 cup sour cream
1/4 cup vegetable oil
2 tablespoons butter, melted
1/2 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips, melted
pouring ganache (recipe follows)

1. Spray sheet of mini bundts with nonstick cooking spray.* Preheat oven to 350 degrees. Combine cocoa powder with boiling water and stir until smooth. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, flour, baking powder, baking soda, and salt.

2. With the mixer turned off, add in buttermilk, sour cream, oil, eggs, butter, and vanilla. Pour in cocoa powder and water mixture and mix everything to combine. Incorporate melted chocolate chips, and mix until everything is smooth. Use a spoon to fill each indentation halfway with batter. Bake for 15-20 minutes, or until cakes spring back when touched. Invert pan onto a large cooling rack. Turn cakes right side up and drizzle with pouring ganache.

*This makes around 24 mini cakes, but I imagine you don’t have more than one mini bundt pan. You can either wait until it comes out of the oven, pop them out, wash it, and do it all over again; or, you can put any extra batter in a cupcake pan, or in some other cake pan.

pouring ganache

1 cup heavy cream
3/4 cup good quality semi-sweet chocolate chips

1. Heat heavy cream in a medium, microwave safe bowl until just boiling, about 45 seconds. Pour in chocolate chips. Allow to rest about 3 minutes. Whisk until fully combined and shiny.

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11 Responses to “bake sale week: chocolate mini bundts”

1. Becky @lovetobeinthekitchen says:

   6 September 2011 at 3:38 pm

   Yum! And so cute. I can’t wait to get a mini bundt pan to try this. Thanks for the recipe!
2. Jen T says:

   6 September 2011 at 5:05 pm

   Bake Sale week? Love your Bake Sale week! These look amazing, and sadly I don’t think I could sell them at a bake sale because they wouldn’t make it past my front door if I made them–chocoholics here Looking forward to this week!
3. Anna says:

   6 September 2011 at 6:43 pm

   I too love your bake sale week and these look awesome. I didn’t get the mini bundt pan…but I did fall for the mini donut pan and I’ve never used it, sigh. I would totally make these into cupcakes though. Yum!
4. Connie (the write one) says:

   7 September 2011 at 4:18 pm

   I say forget about the mini bundt pan and just eat the batter!
5. Joy says:

   11 September 2011 at 8:09 pm

   The cakes look lovely.
6. Carla says:

   20 May 2012 at 8:45 am

   I made these yesterday – my first try with a mini bundt pan – and they turned out nearly perfect! I found that if I sprayed the pan liberally, 90% of them popped right out! And the few that had a little trouble, well, with the glaze on top, it didn’t matter much if they had some holes in the top.
   You forgot to add that while these are awesome the day you make them, for some reason they are even better the next day!
   ALSO, if anyone feels like they are having trouble with the cocoa and water, or with the glaze, don’t worry, it all works out in the end. My cocoa was not pourable, but it mixed in just fine, and my glaze worried me until I actually whisked it for a couple of minutes, and it was perfect.
7. Jaime {sophistimom} says:

   20 May 2012 at 9:54 am

   Wow, thank you so much, Carla!! I’m thrilled they worked out so well for you.
8. Anne says:

   18 January 2013 at 9:06 am

   I think I am missing something…what do you do with the 1/4 c. oil?? It is listed in the ingredients, but I don’t see when to add it in…
9. Jaime {sophistimom} says:

   19 January 2013 at 1:21 pm

   Thank you, Anne, for catching that!! I just fixed it. Just add the oil in with the sour cream.
10. sue griffore says:

    17 March 2013 at 4:59 pm

    do you let the cakes rest in the pans before turning them over to get them out? How long do you let them cool before frosting? Really hope they come out of the pans!!! Look very good……..thank you
11. Jaime {sophistimom} says:

    18 March 2013 at 8:19 pm

    Sue–that’s a great question. I don’t let them sit in there too long. They should still be hot, but not so hot they’ll fall apart. I would give them about 3-5 minutes before turning them out. Then I let them cool just a minute or two while I make the frosting and drizzle them while they’re warm. Good luck to you, and I hope they’re delicious.