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Chocolate Espresso Mini Bundt Cake

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These moist, rich mini bundt cakes combine dark chocolate and espresso for a sophisticated dessert with bold flavor and a tender crumb. Topped with a silky ganache, they’re the ultimate treat for coffee and chocolate lovers alike.

Ingredients

Scale

For the Mini Bundt Cakes:

  • 1 cup all-purpose flour

  • ½ cup unsweetened cocoa powder

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

  • ½ cup hot brewed espresso (or strong coffee)

  • ½ cup buttermilk (room temperature)

  • ½ cup vegetable oil

  • 2 large eggs

  • ¾ cup granulated sugar

  • 1 teaspoon vanilla extract

For the Espresso Ganache Glaze:

  • ½ cup heavy cream

  • ¾ cup semi-sweet chocolate chips or chopped chocolate

  • 1 tablespoon instant espresso powder

  • 1 tablespoon butter (for shine)

Instructions

  1. Preheat the Oven:
    Preheat your oven to 350°F (175°C). Grease and flour a mini bundt pan (6- or 12-cavity depending on size).

  2. Mix the Dry Ingredients:
    In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.

  3. Combine Wet Ingredients:
    In a large bowl, mix hot espresso and buttermilk. Add oil, eggs, sugar, and vanilla. Whisk until smooth.

  4. Add Dry to Wet:
    Gradually add the dry ingredients into the wet mixture, stirring just until combined. Do not overmix.

  5. Bake the Cakes:
    Divide the batter evenly among prepared mini bundt cavities (fill about 2/3 full). Bake for 18–22 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

For the Espresso Ganache:

  1. Make the Ganache:
    In a small saucepan, heat the heavy cream just to a simmer. Remove from heat and add chocolate chips, espresso powder, and butter. Let sit 1–2 minutes, then stir until smooth and glossy.

  2. Glaze the Cakes:
    Spoon or drizzle the ganache over each cooled mini bundt cake, letting it cascade down the sides. Let set for 10–15 minutes before serving.

Serving Suggestions:

  • Top with a few chocolate-covered espresso beans or a dusting of cocoa powder.

  • Serve with a dollop of whipped cream or scoop of coffee ice cream.

  • Enjoy with a cappuccino or glass of milk.

Notes

Pro Tips:

  • Use high-quality cocoa and espresso for the best flavor.

  • Let the cakes cool completely before glazing to avoid melting the ganache.

  • You can freeze unglazed cakes and glaze them fresh before serving.

Common Mistakes to Avoid:

  • Overbaking – check at 18 minutes to prevent dry cakes.

  • Skipping the grease + flour step – mini bundts can stick easily.

  • Overfilling the molds – stick to 2/3 full to avoid overflow.

Storage Instructions:

  • Store covered at room temperature for 2–3 days.

  • Refrigerate for up to 5 days. Bring to room temp before serving.

  • Freeze unglazed cakes for up to 2 months. Thaw, then glaze fresh.

 

Enjoy your Chocolate Espresso Mini Bundt Cakes—bite-sized decadence with a coffee kick! 

Find it online: https://bakesbliss.com/chocolate-espresso-mini-bundt-cakes/