I recently made these chocolatey mini bundt cakes for a little birthday celebration and I had promised to post the recipe soon…so here it is! These little brownie cakes are great for special celebrations or even just when you want to indulge in a chocolaty treat for yourself. If you eat these little cakes while they’re still warm, the outside is a little crispy, with an inside that’s dense and fudgy.
The recipe is from a book called Beautiful Bundts–I had recently received a review copyof that book and I knew right away I wanted to try this recipe out! All in all, there are 100 bundt recipes in this book, so there are all kinds of bundt flavors you can make. Like the Lemon and Rosemary Olive Oil Bundt, Key Lime Bundt, S’mores Bundt, Strawberries and Cream Bundt, and Red Velvet Bundt. There are savory bundt recipes too, including Macaroni and Four-Cheese Bundt, Spaghetti Carbonara Pie Bundt, Cheesy Two-Potato Gratin Bundt and Crispy Parmesan Hash Brown Bundts. They all sound great, don’t they?
Here’s the recipe for the Mini Brownie Bundts…this is a great one to start out with!
Mini Brownie Bundts
“WORLD’S BEST” MINI BROWNIE BUNDTS from Beautiful Bundts
Makes 12 mini bundt cakes
- 1 3/4 cups cake flour, sifted (if you don’t have cake flour, replace 3 1/2 Tablespoons of 1 3/4 cups all-purpose flour with cornstarch)
- 1 cup unsweetened cocoa powder, sifted
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 12 ounces dark chocolate, chopped
- 1 cup (2 sticks) plus 6 Tablespoons unsalted butter
- 7 large eggs at room temperature
- 3 cups granulated sugar
- Optional: Confectioners’ sugar (aka powdered sugar or icing sugar), for dusting on top OR additional mini semi-sweet chocolate chips for sprinkling on top
Preheat oven to 350˚F. Grease two 6-cake mini Bundt pans; set aside.
In a medium bowl, whisk together flour, cocoa, baking powder and salt.
In a large saucepan, melt chocolate and butter over medium-low heat, stirring constantly, until smooth. Remove from heat and let cool for 5 minutes.
Rapidly whisk eggs into chocolate mixture, one at a time. Whisk until thickened to a glossy, almost pudding-like consistency.
Stir in granulated sugar. Gradually stir in flour mixture in four additions until fully incorporated. Fill each prepared pan about 2/3 full with batter, smoothing tops.
Bake in preheated oven for 25 minutes or until puffed and a tester inserted in centers comes out with a few moist crumbs attached. Let cool in pan for 10 minutes, then carefully invert cakes onto a wire rack to cool for 10 minutes more.
Dust with confectioners’ sugar before serving, if desired.
Recipe from NancyC | nancy-c.com
If you make these mini bundt cakes ahead of time and they’ve cooled before you’re ready to serve them, I recommend heating them in the microwave for 10-20 seconds so they’re just a little warm. You can also serve them with a drizzle of hot fudge and a scoop of vanilla ice cream–yum! What a treat! Are you a fan of bundt cakes? Do you have a favorite recipe?