Chocolate Overload Mini Bundt Cakes
Made with two different types of chocolate and topped with a scrumptious chocolate-flavored ganache, you could say these Chocolate Overload Mini Bundt Cakes are aptly named. For anyone who's a fan of cocoa treats, these decadent desserts are something you simply must taste. Best of all, these miniature Bundt cakes are made with a cake mix, so you don't have to spend all day in the kitchen baking.
Cooking Time50 min
Ingredients
- 1 box chocolate cake mix
- 2 ounce bittersweet chocolate, chopped
- hot brewed coffee
- FOR THE GANACHE:
- 6 ounce bittersweet chocolate, chopped
- 3/4 cup heavy cream
- 3 tablespoon unsalted butter, cut into small cubes
Instructions
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Preheat the oven according to cake box instructions. Prepare a mini bunt pan with cooking spray or butter.
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Looking at the back of your cake mix box, measure out hot coffee to replace any water the recipe calls for.
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Put the unsweetened chocolate in a medium bowl and cover with hot coffee. Let stand, stirring occasionally, until the chocolate is melted and the mixture is smooth and opaque.
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Meanwhile, in another bowl, mix together cake mix and any other ingredients called for on the box such as oil or butter and eggs.
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Fold melted chocolate mixture into the cake batter and distribute among mini bundts.
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Place pan on a cookie sheet and bake for 45-50 minutes, or until a toothpick inserted in the center of one comes out clean.
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Transfer the cookie sheet with pan to a wire rack and cool for 10 minutes.
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Place a cooling rack upside down on top of the pan and invert the pan so that the cakes will release onto the wire rack.
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To make the ganache, heat the heavy cream to a gentle boil and pour over the chocolate. Let sit for a minute or so to let the chocolate melt. Stir gently in a circular motion until smooth. Add the butter pieces and stir until smooth.
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Drizzle the ganache over the cakes and allow it to drip down the sides.