Go Back
Print

Chocolate Bundlette Cakes

These mini bundt cakes are so perfect, especially for parties or gatherings. They are moist, fluffy and amazingly delicious! 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Jhuls @ The Not So Creative Cook

Ingredients

For the cake:

  • 2 1/4 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • 8 oz butter unsalted and softened at room temperature
  • 1 1/2 cups white sugar
  • 4 large eggs
  • 1 tsp pure vanilla extract

For the glaze:

  • 3 ounces bittersweet chocolate chopped
  • 1/2 cup heavy cream
  • 2 tbsp unsalted butter

Instructions

For the cake:

  1. Preheat oven to 325 F. Butter a 2 12-hole bundlette pans.
  2. In a bowl, mix flour, cocoa, baking soda, and salt in a large bowl.
  3. Mix milk and sour cream in a small bowl.
  4. In another bowl, add butter and sugar. Beat until light and fluffy (about 3 minutes). Add in eggs one at a time, beating after each addition. Then add vanilla.
  5. With the hand mixer on low speed, add flour and milk mixture alternatively, ending with flour.
  6. Transfer the batter into the greased bundlette pans.
  7. Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
  8. Remove from the pan and cool completely before inverting and frosting.

For the glaze:

  1. In a heatproof bowl, add in chocolate.
  2. In a small saucepan over low heat, add in heavy cream and simmer. Pour the heavy cream over the chocolate, let stand for 2 minutes. Add in butter and mix until smooth and glossy.
  3. Pour this mixture over the cooled bundlette cakes.
  4. Serve with strawberries and/or cream.