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.
For more of Amanda's decadent dessert recipes, check out her Featured Foodie profile page.
Cooking Time50 min
- 1 box chocolate cake mix
- 2 ounces bittersweet chocolate, chopped
- hot brewed coffee
- FOR THE GANACHE:
- 6 ounces bittersweet chocolate, chopped
- 3/4 cup heavy cream
- 3 tablespoons unsalted butter, cut into small cubes
Preheat the oven according to cake box instructions. Prepare a mini bunt pan with cooking spray or butter.
Looking at the back of your cake mix box, measure out hot coffee to replace any water the recipe calls for.
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.
Meanwhile, in another bowl, mix together cake mix and any other ingredients called for on the box such as oil or butter and eggs.
Fold melted chocolate mixture into the cake batter and distribute among mini bundts.
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.
Transfer the cookie sheet with pan to a wire rack and cool for 10 minutes.
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.
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.
Drizzle the ganache over the cakes and allow it to drip down the sides.
Read NextHoly Cow Poke Cake