Get ready to transform your kitchen into a chocolate lover's paradise with these irresistible Baby Chocolate Bundt Cakes! Imagine biting into a perfectly moist, rich chocolate cake that's just the right size to satisfy your sweet tooth without overwhelming your senses. These adorable mini cakes are not just a dessert; they're a culinary experience that will have your family and friends begging for more. Whether you're hosting a fair, a family gathering, or simply craving a decadent treat, these baby bundt cakes are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a 6-cavity mini bundt cake pan with butter or non-stick cooking spray, ensuring all ridges and corners are well-coated.
- In a medium mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk to combine and ensure no lumps remain.
- In a separate large mixing bowl, combine granulated sugar and brown sugar. Add vegetable oil and whisk until well blended and smooth.
- Crack the eggs into the sugar and oil mixture one at a time, whisking thoroughly after each addition. Stir in the vanilla extract until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula. Mix until just combined, being careful not to overmix.
- Slowly pour in the boiling water and fold gently into the batter until the water is completely integrated and the batter is smooth and glossy.
- Carefully divide the batter evenly among the prepared mini bundt cake cavities, filling each about 3/4 full.
- Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of a cake comes out clean with just a few moist crumbs.
- Remove from the oven and let the cakes cool in the pan for 10 minutes. Then, carefully invert the pan onto a wire cooling rack to release the cakes.
- Allow the cakes to cool completely before dusting with powdered sugar or adding your preferred frosting or glaze.
Tips
- Make sure all ingredients are at room temperature for the most consistent batter.
- When adding boiling water, fold gently to maintain the batter's smooth texture.
- Don't overmix the batter - this can lead to tough, dense cakes.
- Use a non-stick mini bundt pan and grease it generously to ensure easy cake release.
- Check cakes a few minutes before the recommended baking time, as oven temperatures can vary.
- Let cakes cool completely before removing from the pan to prevent breaking.
- For extra decadence, try topping with chocolate ganache or a simple powdered sugar dusting.
- These cakes freeze beautifully - wrap individually for a quick dessert anytime!
Nutrition Facts
Calories: 310kcal
Carbohydrates: 38g
Protein: 4g
Fat: 17g
Saturated Fat: 3g
Cholesterol: 45mg
