Mini Chocolate Bundt Cakes

Mini Chocolate Bundt Cakes

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Chocolatey delight can be found in every bite of these divine single-serving cakes. Each of these miniature moist bundt cakes has a heavenly topping in a drizzle of chocolate ganache.

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Time needed

20-30 min preparation + 30-35 min cooking

Serving Size / Yield

8 servings

Ingredients

  • Cake
  • 2 1/2 C. All-Purpose Flour
  • 1/2 C. Unsweetened Cocoa Powder
  • 1 tsp. Baking Soda
  • 3/4 tsp. Sea Salt
  • 1/2 C. Skim Milk
  • 1/2 C. Lowfat Sour Cream
  • 1 C. Unsalted Butter
  • 1 1/2 C. Granulated Sugar
  • 5 Medium Eggs
  • 1 tsp. Pure Vanilla Extract
  • 1/2 C. Semi-Sweet Chocolate Chips
  • Ganache
  • 1 C. Semi-Sweet Chocolate Chips
  • 2/3 C. Fat Free Half-and-Half
  • 1/2 tsp. Pure Vanilla Extract

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Directions

Preheat the oven to 325 degrees. Lightly grease a mini-bundt pan with nonstick cooking spray. In a large bowl, combine the all-purpose flour, cocoa powder, baking soda, and salt. In a small bowl, mix together the milk and sour cream. In a medium mixing bowl, use an electric mixer to beat together the butter and sugar until a fluffy mixture forms. Add the eggs one at a time, beating well after each addition. Stir in the vanilla. Alternate beating in gradual amounts of the flour and milk mixture until ingredients are fully combined. Fold in the chocolate chips. Spoon even amounts of batter into each well of the mini-bundt pan and bake for 30-35 minutes, or until a toothpick inserted into a cake comes out clean. Let cakes cool on a wire rack.
Place the chocolate chips in a medium-sized mixing bowl. In a small saucepan over medium-low heat, stir together the fat free half-and-half and the vanilla extract. Warm up the mixture until bubbling at the edges, then continue cooking for 1 minute. Pour the mixture over the chocolate chips and whisk together until smooth. Drizzle the ganache over the cooled cakes and serve.

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