Mini Chocolate Lava Bundt Cakes Recipe
Indulge in these decadent Mini Chocolate Lava Bundt Cakes for a rich and gooey dessert experience. These individual treats are perfect for chocolate lovers and make a stunning presentation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-American
- Diet: Vegetarian
Ingredients
Units
Scale
Cake:
- 1/2 cup unsalted butter, plus extra for greasing
- 6 oz semi-sweet chocolate, chopped or chips
- 2 large eggs
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
For Serving:
- cocoa powder for dusting
- powdered sugar or ice cream (optional)
Instructions
- Preheat oven and prepare pans: Preheat oven to 425°F. Grease 4 mini bundt pans with butter and dust with cocoa powder.
- Melt chocolate and butter: Melt butter and chocolate together until smooth.
- Whisk eggs and sugar: In a separate bowl, whisk eggs, egg yolks, sugar, and vanilla until pale and thickened.
- Combine mixtures: Slowly mix melted chocolate into the egg mixture. Fold in flour and salt.
- Bake: Divide batter among pans and bake for 11–13 minutes until edges are set but centers are soft.
- Serve: Invert cakes onto plates and dust with powdered sugar or serve with ice cream.
Notes
- Avoid overbaking to keep the centers molten.
- Best enjoyed warm soon after baking.
- Batter can be refrigerated for up to 1 day; bring to room temperature before baking.
Nutrition
- Serving Size: 1 mini cake
- Calories: 410
- Sugar: 20g
- Sodium: 90mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 170mg
