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+ servings
a white plate covered with 5 chocolate brownie bundt cakes, each covered with chocolate ganache

Mini Chocolate Bundt Cakes

These delicious chocolate mini bundt cakes couldn’t be any easier! Combining a brownie mix and a chocolate cake mix gives you a moist, rich chocolate cake with the perfect crumb. Drizzle it with velvety chocolate ganache for a quick but impressive dessert. It's the perfect recipe for Valentine's Day, birthdays, or any holiday!
5 from 4 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 24 mini cakes
Calories 265 kcal

Ingredients
  

  • 1 box chocolate cake mix
  • 1 box fudge brownies with chocolate chips
  • 4 large eggs
  • cups water
  • 1 cups canola oil

Instructions
 

  • Preheat oven to 350℉ and position rack in middle of oven.
  • If using metal mini bundt pans, spread ‘cake goop’ inside wells with a pastry brush (see notes below for cake goop recipe). If using silicone mini bundt pans, generously spray wells with non-stick cooking spray and place prepared silicone pans on a large sheet pan for stability.
  • Combine all ingredients in a large mixing bowl. Whisk until just combined. Do not over mix!
  • Transfer batter to a plastic piping bag and snip off the corner, just big enough for a chocolate chip to fit through. Pipe the batter into the prepared bundt pans, filling about ⅔ full. Wipe excess batter drips from center and edges of molds.
  • Bake for 18-20 minutes, or until a toothpick inserted in center of cake comes out clean.
  • Cool in the pans for 10 minutes, then carefully remove from pan and cool completely. Drizzle with chocolate ganache and serve.
  • Store in an airtight container for up to 3 days. Wrap tightly with plastic wrap and foil, freeze for up to 1 month, thaw cakes in microwave or at room temperature.

Notes

To make your own non-stick cake goop spread: Mix 1 cup flour, 1 cup vegetable shortening, and 1 cup oil with a whisk until smooth and creamy. Store in an airtight container in the fridge. Brush bundt pans evenly with cake goop for a perfect release from the pan.
If you have overfilled the wells of your bundt pans and would like the center hole to be exposed, take a sharp serrated knife and level the cakes before turning out to cool. I personally like to leave the mini cakes with no hole on the bottom, and fill up the center with ganache!
To intensify the chocolate flavor of the cake, add 1 teaspoon of instant espresso powder to the mix.

Nutrition

Calories: 265kcal | Carbohydrates: 30g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 223mg | Potassium: 71mg | Fiber: 1g | Sugar: 17g | Vitamin A: 46IU | Calcium: 32mg | Iron: 2mg
Keyword cake, chocolate
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