The-Best-Mini-Chocolate-Bundt-Cake-Ever-@natashakotto-5 The-Best-Mini-Chocolate-Bundt-Cake-Ever-@natashakotto-1 The-Best-Mini-Chocolate-Bundt-Cake-Ever-@natashakotto The-Best-Mini-Chocolate-Bundt-Cake-Ever-@natashakotto-2 The-Best-Mini-Chocolate-Bundt-Cake-Ever-@natashakotto-6

The-Best-Mini-Chocolate-Bundt-Cake-Ever-@natashakotto-10

The-Best-Mini-Chocolate-Bundt-Cake-Ever-@natashakotto-7No matter the occasion, I love me some chocolate cake. A moist, rich, fluffy slice of chocolate cake always uplifts me and makes my insides smile. If a piece of chocolate cake can make me this happy, I assume it can bring this feeling to anyone, right? Right. Before dinner the other night, I had a sudden urge for something chocolatey. I whipped out cocoa powder and the remaining ingredients necessary to quickly bake these chocolate sensations. Instead of turning the batter into one large cake, I thought it’d be perfect to create single serving bundt cakes. I’m so glad I did because it turned out to be a huge hit, and I was not sharing my cake. 

I packed the mini bundt cakes and easily carried it to dinner after I topped them off with a homemade chocolate buttercream frosting. Gahh. It was so yummy! One great thing about this cake recipe is that it doesn’t require much effort. I combined all the ingredients by hand into one bowl. No heavy duty equipment necessary! The secret to the rich taste is the freshly brewed coffee I used to elevate the flavor. Espresso powder would do the same, probably creating a more intense flavor, but I didn’t have it at the moment. Chocolate cake plus coffee in the mix is heaven! 

If you’re a chocolate cake lover, these mini chocolate bundt cakes should be the next thing you bake. The mini portions make it adorable to take to someone’s house during the holidays, or to portion control while at the house. Because if you’re like me, it’s impossible to control the amount of chocolate cake consumption that takes place with it around. Enjoy!

The-Best-Mini-Chocolate-Bundt-Cake-Ever-@natashakotto-8

Mini Chocolate Bundt Cakes
Serves 12
The best Mini Chocolate bundt cakes made with fresh brewed coffee and topped with homemade chocolate buttercream frosting. Perfect to share around the holidays or for an everyday treat.
Write a review
Print
Prep Time
15 min
Cook Time
25 min
Total Time
45 min
Prep Time
15 min
Cook Time
25 min
Total Time
45 min
Mini Chocolate Bundt Cake
  1. 2 cups all-purpose flour
  2. 2 cups sugar
  3. ¾ cup unsweetened cocoa powder
  4. 2 teaspoons baking powder
  5. 1½ teaspoons baking soda
  6. 1 teaspoon salt
  7. 1 cup milk
  8. ½ cup vegetable or canola oil
  9. 2 eggs
  10. 2 teaspoons vanilla extract
  11. 1 cup strong freshly brewed boiling coffee
Chocolate Buttercream Frosting
  1. 1½ cups butter - softened
  2. 1 cup unsweetened cocoa
  3. 5 cups confectioner’s sugar
  4. ½ cup milk
  5. 2 teaspoons vanilla extract
Mini Chocolate Bundt Cakes
  1. Preheat oven to 375º F. Spraying bundt pan with baking spray or butter lightly flour pan.
  2. Add flour, sugar, cocoa, baking powder, baking soda, and salt to a large bowl. Stir through flour mixture until combined well.
  3. Add milk, oil, eggs, and vanilla to flour mixture and mix together until well combined. Carefully add boiling coffee to the cake batter. Mix for about 1 minute to add air to the batter.
  4. Distribute cake batter evenly between the mini bundt wells. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  5. Remove from the oven and allow to cool for about 10 minutes. Gently run a butter knife around the edges of the wells to loosen the mini cakes from the pan and take each cake out of the pan. Cool cakes on a baking wire cooling rack for an additional 20-30 minutes.
  6. Frost with Chocolate Buttercream Frosting and decorate with berries if you like.
Chocolate Buttercream Frosting
  1. Add cocoa to a large bowl then add butter.
  2. Cream together butter and cocoa powder until well-combined.
  3. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, mix for about a minute. Repeat until all sugar and milk have been added.
  4. Add vanilla extract and mix.
Notes
  1. Bundt Cakes: I used Starbucks Kenya blend. It's my favorite coffee blend that is bold enough to give the cake a rich chocolatey flavor, but not an overpowering coffee taste.
  2. Frosting: If frosting appears too dry, add a tablespoon of milk until it reaches the consistency you like. Add more confectioner’s sugar if the frosting is too runny.
Toto's http://natashakotto.com/