Mini Chocolate Lava Bundt Cakes

Why You’ll Love This Recipe

Mini Chocolate Lava Bundt Cakes are the perfect individual dessert for any chocolate lover. With a rich, moist outer cake and a gooey molten chocolate center, these mini cakes deliver an indulgent experience in every bite. They’re ideal for romantic dinners, special occasions, or simply treating yourself to a luxurious dessert. Easy to prepare and elegantly presented, these cakes are as impressive as they are delicious.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

semi-sweet chocolateunsalted buttergranulated sugareggsegg yolksall-purpose flourvanilla extractsaltcocoa powder (for dusting the bundt pans)

directions

Preheat your oven to 425°F (220°C) and generously butter and dust mini bundt pans with cocoa powder.

Melt the chocolate and butter together in a heatproof bowl over simmering water or in the microwave in short bursts, stirring until smooth.

In a separate bowl, whisk together the eggs, egg yolks, sugar, and vanilla extract until thick and pale.

Gently fold the melted chocolate mixture into the egg mixture.

Sift in the flour and salt, folding just until combined.

Divide the batter evenly among the prepared mini bundt pans.

Bake for 10-12 minutes, until the edges are set but the centers are still soft.

Let cool for 1 minute, then carefully invert onto serving plates.

Serve immediately, optionally with ice cream, whipped cream, or fresh berries.

Servings and timing

This recipe yields 4 mini bundt cakes.Preparation time: 15 minutesBaking time: 10-12 minutesCooling time: 1 minuteTotal time: 26-28 minutes

Variations

Add a tablespoon of espresso powder for a mocha flavor.

Use flavored chocolate (e.g., orange or mint) for a twist.

Top with sea salt flakes for a salty-sweet contrast.

Serve with caramel or berry sauce for added richness.

storage/reheating

These cakes are best enjoyed fresh.However, you can refrigerate leftovers for up to 2 days.To reheat, microwave for 15-20 seconds until the center is warm and gooey again.

FAQs

What makes the center molten?

The short baking time ensures the outer cake sets while the inside remains gooey.

Can I use chocolate chips?

Yes, but high-quality baking chocolate is recommended for the best texture and flavor.

Can I make them ahead?

You can prepare the batter ahead and refrigerate in the pans. Bake just before serving.

Can I freeze the cakes?

Yes, freeze unbaked filled pans, then bake from frozen, adding a few extra minutes.

Do I need mini bundt pans?

No, ramekins or muffin tins can be used; adjust baking time accordingly.

Why did my cakes stick?

Make sure to grease and dust your pans thoroughly with butter and cocoa powder.

Can I use milk chocolate?

Yes, though it will be sweeter and less intense than semi-sweet chocolate.

Are these cakes kid-friendly?

Yes, but the rich chocolate flavor may be better appreciated by older kids and adults.

Can I double the recipe?

Absolutely, just use more pans or bake in batches.

What if I overbake them?

They’ll still taste great, but you’ll lose the molten center.

Conclusion

Mini Chocolate Lava Bundt Cakes are a decadent and show-stopping dessert that combines the best of both worlds—a rich chocolate cake with a luscious, molten center. Perfect for impressing guests or indulging in a personal treat, these cakes are easy to make and unforgettable to eat. Try them for your next dessert craving, and enjoy the gooey chocolate bliss in every bite.

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