Double Chocolate Mini Bundt Cakes

Double Chocolate Mini Bundt Cakes

My chocolate bundt cake is one of my all time favorite recipes. I've been making it for several years now and I recently decided to change it up by making mini bundts and adding some chocolate chips. These cakes are cute and tiny and perfect for an individual serving.

I love using Greek yogurt in this recipe as it makes the cakes moist and delicate. You could also add a simple chocolate sauce or glaze on top, but I love just a dusting of powdered sugar.  You don't want to overpower the delicious flavor of the cake!

I picked a great time to share this recipe as Better Recipes is currently having a Best Bundt Cake Ever contest! If you like this recipe and would like to vote for me you can do so here. Thank you! :)

Double Chocolate Mini Bundt Cakes
Recipe written by The Chef Next Door

2 1/2 cups all purpose flour
1/2 cup good quality, unsweetened cocoa powder
1 tsp baking soda
3/4 tsp salt
1/2 cup milk
1/2 cup plain Greek yogurt
2 sticks unsalted butter
1 1/2 cups sugar
4 large eggs
1 tsp pure vanilla extract
1/2 cup dark chocolate chips (can sub any of your favorite chocolate chips)
Powdered sugar, for dusting

Preheat the oven to 325 degrees. Spray the wells of a mini bundt pan with non stick baking spray. Alternatively, you can use a regular Bundt cake pan. 

Whisk flour, cocoa, baking soda and salt in a large bowl. Mix milk and yogurt in a small bowl. Set aside.

Cream the butter and sugar with a mixer on medium speed until light and fluffy. Beat in the eggs, one at a time, scraping down the sides of the bowl as necessary. Add the vanilla. 

Reduce the mixer to low speed and add the flour mixture, alternating with the milk mixture, until it is all combined. Fold in the chocolate chips with a rubber spatula. 

Spoon the batter into your pan(s). Bake until a cake tester inserted into the center of the cakes comes out clean, 30-35 minutes for mini bundts and 55 to 60 minutes for a full bundt. 

Let the cakes cool in the pan on a wire rack. Once cool, invert the pan onto your wire rack and cool completely. Once cool, dust with powdered sugar and enjoy immediately. Leftovers can be stored in an airtight container.

Bon Appetit!

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