These mini bundt chocolate pound cakes are a must make for your next dinner party! Sprinkle with a little powdered sugar and top with some raspberries, or a favorite glaze!
Powdered Sugar(optional topping or you can use the chocolate ganache topping)
chocolate ganache topping (optional)
¼cupHeavy Whipping Cream
⅔cupSemi-Sweet Chocolate Chips
1teaspoonVanilla Extract
Instructions
mini bundt chocolate pound cakes
Generously spray the bundtlette pans with a flour-based baking spray. Set aside.
Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF.
In a medium-size mixing bowl, whisk together the all-purpose flour, baking powder, salt, and unsweetened dark cocoa powder. Set aside.
1 ½ cups All-Purpose Flour, ¼ teaspoon Baking Powder, ⅛ teaspoon Salt (or a pinch), ⅓ cup Unsweetened Dark Cocoa Powder
Using either a hand mixer or a stand mixer fitted with a paddle attachment, beat together the unsalted butter and cream cheese on medium-high speed until smooth and creamy. Add in the granulated sugar, mixing together until light and fluffy. Scrape down the sides of the mixing bowl as needed.
½ cup Unsalted Butter, 4 oz Cream Cheese, 1 ½ cups Granulated Sugar
Add in the eggs, egg white, and vanilla extract.
2 Large Eggs, 1 Large Egg White, 1 teaspoon Vanilla Extract
Adjust the mixer speed to low and alternate between adding the whole milk with the whisked dry ingredients. Mix until just combined. The chocolate pound cake batter will be on the runnier side.
½ cup Whole Milk
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 each cavity with the piping bag 2 times, filling each one more than ½ way full.
Give the bundtlette pans a few light taps on a level surface to make sure the batter fills in the bundtlette mold and there are no air bubbles.
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. Every oven is different though, so it's best to start checking them at 18 minutes.
Let the bundtlettes cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely. Dust with powdered sugar (optional) or you can top them with chocolate ganache.
Powdered Sugar
chocolate ganache topping (optional)
Place the semi-sweet chocolate chips into a medium size bowl. Set aside.
⅔ cup Semi-Sweet Chocolate Chips
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.
¼ cup Heavy Whipping Cream, 1 teaspoon Vanilla Extract
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.
Pour over top of the mini bundt chocolate pound cakes, then enjoy with some added fruit or ice cream!
Notes
Be very generous with applying your baking spray to the inside of the bundtlette pan. And don't forget to spray around the cone!
Because the chocolate pound cake batter is on the runnier side, I recommend dividing up the batter into a large piping bag or two. It's a lot easier to handle this way.
If you don't want to go the piping bag route, you can always use a spoon or a glass measuring cup. Have a paper towel handy to wipe away any excess batter that might down over the side.
After you've removed the bundtlettes from the oven, do not immediately invert them onto a cooling rack. Wait 10-15 minutes before doing so. It's a good idea to also run a pairing knife along the edges first too.
When it comes time to cleaning your bundtlette pan, I really recommend using this cleaning brush tool from Nordic Ware. It was gifted to me by my mother-in-law a few years ago at Christmas and it's come in handy a few times getting the little leftover bits and pieces that always get stuck in the creases.
Recipe adapted from the 1992 St. Andrew's Heavenly Delights recipe book.