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!
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.
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.