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Mini Bundt Chocolate Pound Cakes with chocolate ganache poured over the top and berries to the side | All images © Beyond the Butter™

Mini Bundt Chocolate Pound Cakes

  • Author: Jennifer
  • Prep Time: 20
  • Cook Time: 30 (includes 10 minutes of cooling)
  • Total Time: 50 minutes
  • Yield: Approx. 12 Bundtlettes
  • Category: Cakes
  • Method: Baking
  • Cuisine: Dessert

Description

These mini bundt chocolate pound cakes are a must make for your next dinner party! Sprinkle with a little confectioners sugar and top with some raspberries, or a favorite glaze!


Scale

Ingredients

mini bundt chocolate pound cakes

chocolate ganache topping (optional)

recommended baking tools


Instructions

mini bundt chocolate pound cakes

  1. Generously spray the bundtlette pan(s) with a flour-based baking spray. Set aside.
  2. Adjust the oven rack to the 2nd level position and preheat the oven to 350ºF.
  3. In a medium-size mixing bowl, whisk together the all-purpose flour, baking powder, salt, and dark cocoa. Set aside.
  4. Using either a hand-held mixer or a stand mixer fitted with a paddle attachment, beat together the butter and cream cheese on medium-high speed until smooth and creamy. Add in the sugar mixing together until light and fluffy. Scrape down the sides of the mixing bowl as needed.
  5. Add in the 2 eggs, 1 egg white, and vanilla extract. 
  6. Adjust the mixer speed to low and alternate between adding the milk with the dry ingredients. Mix until completely blended.
  7. Fill a large piping bag with some of the chocolate pound cake batter, snip the bottom off, and carefully pipe into each bundtlette cavity. I went around with the piping bag 2 times.
  8. Alternatively, you can spoon the chocolate pound cake batter into each bundtlette cavity no more than 1/2 way full.
  9. Give the bundtlette pan a couple of taps to make sure the batter fills in the bundtlette mold.
  10. Bake for 18-20 minutes at 350ºF or until an inserted toothpick comes out clean. With my oven they came out perfect at 20 minutes, but it's best to start checking them at 18 minutes.
  11. Let the bundtlettes cool in the pan for 5-10 minutes before transferring them to a cooling rack to cool completely.

chocolate ganache topping (optional)

  1. Place the semi-sweet chocolate chips into a medium size bowl. Set aside.
  2. Using a microwave-safe bowl or glass measuring cup, heat the heavy whipping cream for 45 seconds. Pour it over the chocolate chips, add in the vanilla extract, and then stir until completely melted and smooth. Use a small spatula to smoosh any stubborn chocolate chips that may not want to melt fully.  If the ganache seems too thin for your liking, you can add in a few more chocolate chips. Likewise, if you find the ganache to be too thick, you can add a small amount of heated heavy cream to the mixture to get your desired consistency.
  3. Pour over top of the mini bundt chocolate pound cakes, then enjoy with some added fruit or ice cream!

Notes

Recipe adapted from the 1992 St. Andrew's Heavenly Delights recipe book.

You can also find the recipe to my chocolate ganache over on my Baked Chocolate Pistachio Donuts recipe page!

Keywords: chocolate pound cake, chocolate pound cakes, chocolate bundtlettes, chocolate, bundt cakes, bundt cake, mini bundt cakes, bundtlettes

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