Description
These Mini Chocolate Lava Bundt Cakes are an indulgent treat for chocolate lovers. With a rich dark chocolate exterior and a gooey molten center, they make a decadent dessert for any occasion. Perfect for impressing guests, this easy-to-make recipe will satisfy your sweet tooth and add elegance to any table. Serve with powdered sugar, whipped cream, or fresh berries for an extra touch of delight.
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)
Instructions
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Preheat the oven to 425°F (220°C). Grease four mini bundt cake molds with butter and dust with cocoa powder.
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Melt the butter and chopped chocolate together in a microwave-safe bowl or double boiler until smooth. Allow to cool slightly.
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In a separate bowl, whisk the eggs, egg yolks, sugar, and salt until pale and thickened.
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Stir in the melted chocolate mixture and vanilla extract until well combined.
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Gently fold in the flour until just incorporated. Avoid overmixing.
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Divide the batter evenly among the mini bundt molds.
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Bake for 10-12 minutes, or until the edges are set, but the centers remain soft.
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Let the cakes rest for 1-2 minutes before inverting them onto plates.
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Dust with powdered sugar and serve with berries or whipped cream, if desired.
Notes
You can add flavor variations such as orange or raspberry extract, or incorporate chopped hazelnuts or almonds for a nutty texture.
For a spicy kick, try adding a pinch of chili powder or cinnamon to the batter.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 mini cakes
- Calories: 310 kcal
