🍫 Mini Chocolate Bundt Cakes with Chocolate Glaze & Strawberries
Instructions
1. Make the Cakes
Preheat oven to 350°F (175°C). Grease and flour a mini Bundt pan.
In a medium bowl, sift together flour, cocoa, baking powder, baking soda, and salt.
In a large bowl, whisk eggs, sugar, and brown sugar until smooth. Add buttermilk, oil, and vanilla; mix well.
Stir in dry ingredients just until combined. Slowly pour in hot coffee while whisking until batter is smooth and slightly thin.
Pour batter into prepared Bundt molds, filling each about 2/3 full.
Bake 18–22 minutes, or until a toothpick comes out clean. Cool in pan 10 minutes, then invert onto a rack to cool completely.
2. Prepare the Glaze
Heat cream until just simmering. Pour over chopped chocolate. Let sit 2–3 minutes, then whisk until smooth and glossy. Stir in butter if desired.
3. Assemble
Place cooled cakes on a tray. Spoon or drizzle warm glaze over the top, letting it drip down the sides.
Decorate with mini chocolate chips or sprinkles.
Top each cake with a fresh strawberry or a chocolate-dipped one for an elegant finish.
Tips
Use good quality cocoa and chocolate for rich flavor.
If you don’t have mini Bundt pans, use a muffin tin (baking time ~15–18 min).
Cakes store well covered at room temperature for up to 2 days or refrigerated up to 5 days.
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