Mini Chocolate Lava Bundt Cakes

Name: Mini Chocolate Lava Bundt Cakes
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1/2 cup (1 stick) unsalted butter, plus extra for greasing; 4 oz dark chocolate (60-70% cocoa), chopped; 2 large eggs; 2 large egg yolks; 1/2 cup granulated sugar; 1/4 teaspoon salt; 1/4 cup all-purpose flour; 1 teaspoon vanilla extract; 1 tablespoon cocoa powder (for dusting molds); Powdered sugar (for garnish); Fresh berries or whipped cream (optional)

Isabella

🌟Life, Love, and Gastronomy 🍷

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These Mini Chocolate Lava Bundt Cakes are the perfect indulgence for any chocolate lover. Each bite reveals a gooey, molten center, making them an irresistible treat. Whether you’re preparing a romantic dessert for two or celebrating a special occasion, these mini cakes bring a touch of elegance and decadence to the table.

Why You’ll Love This Recipe

I love this recipe because it’s the ultimate combination of rich, dark chocolate and a warm, gooey center. The texture of these mini bundt cakes is divine—slightly crispy on the outside, with a molten chocolate core that flows out when you cut into it. It’s a fun and impressive dessert that’s actually very easy to make! The small portion sizes make them perfect for sharing, and I always love how they can be dressed up with a dusting of powdered sugar or a dollop of whipped cream or berries.

Ingredients

1/2 cup (1 stick) unsalted butter, plus extra for greasing

4 oz dark chocolate (60-70% cocoa), chopped

2 large eggs

2 large egg yolks

1/2 cup granulated sugar

1/4 teaspoon salt

1/4 cup all-purpose flour

1 teaspoon vanilla extract

1 tablespoon cocoa powder (for dusting molds)

Powdered sugar (for garnish)

Fresh berries or whipped cream (optional)

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

Directions

Preheat the oven to 425°F (220°C). Grease four mini bundt cake molds with butter and dust them lightly with cocoa powder.

In a microwave-safe bowl or a double boiler, melt the butter and chopped chocolate together until smooth. Let the mixture cool slightly.

In a separate bowl, whisk together the eggs, egg yolks, granulated sugar, and salt until the mixture becomes pale and slightly thickened.

Stir in the melted chocolate mixture and vanilla extract until well combined.

Gently fold in the flour, mixing until just incorporated. Be careful not to overmix.

Divide the batter evenly among the prepared mini bundt cake molds.

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

Let the cakes rest for 1-2 minutes before carefully inverting them onto plates.

Dust with powdered sugar and serve immediately with fresh berries or whipped cream, if desired.

Servings and Timing

Servings: 4 mini cakes

Prep Time: 10 minutes

Cooking Time: 12 minutes

Total Time: 22 minutes

Variations

Flavored Lava: Add a touch of orange or raspberry extract to the batter for a fruity twist on the traditional chocolate lava cake.

Nutty: Incorporate chopped hazelnuts or almonds into the batter to give it a crunchy texture and a nutty flavor.

Spicy: Spice things up by adding a pinch of chili powder or cinnamon to the chocolate mixture for a warm, spicy kick.

Storage/Reheating

Storage: These mini lava cakes are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to two days.

Reheating: To reheat, place the cakes in a preheated oven at 350°F (175°C) for 5-7 minutes, or until warmed through. Alternatively, you can microwave them for about 20-30 seconds.

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FAQs

Can I make these cakes ahead of time?

While the molten centers are best when fresh, you can prepare the batter ahead of time and refrigerate it for up to 24 hours. Just let the batter come to room temperature before baking.

Can I make these without mini bundt pans?

Yes, you can use any small ramekins or muffin tins. Just be sure to adjust the baking time accordingly, as different molds may alter the baking duration.

How do I know when the cakes are done?

The cakes should have set edges, but the centers will still be soft and slightly jiggly. A toothpick inserted into the sides should come out clean, but the center should remain gooey.

What can I serve these cakes with?

Fresh berries, whipped cream, or even vanilla ice cream pair wonderfully with these rich chocolate cakes. I love adding a few berries for a fresh contrast to the sweetness of the cake.

Can I freeze these cakes?

While the cakes can be frozen, the molten center may not stay as gooey after thawing. If you freeze them, make sure to let them cool completely, then wrap them tightly in plastic wrap and store in an airtight container for up to 1 month. To reheat, follow the instructions above.

Conclusion

These Mini Chocolate Lava Bundt Cakes are a show-stopping dessert that’s surprisingly easy to make. With their rich, molten center and the addition of a dusting of powdered sugar or whipped cream, they’re perfect for any occasion. Whether you’re celebrating a special event or simply treating yourself to something indulgent, this dessert is sure to impress.

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