Description
These Mini Chocolate Lava Bundt Cakes are rich, luscious, and feature a molten chocolate center that oozes with every bite. Perfectly portioned in adorable mini bundt shapes, they offer an indulgent dessert experience with a crisp outer edge and a gooey, chocolatey core. Serving them with fresh berries or whipped cream adds a refreshing contrast to the deep chocolate flavor.
Ingredients
Scale
Chocolate Lava Bundt Cake
- 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
- Preheat and Prepare Molds: Preheat the oven to 425°F (220°C). Grease four mini bundt cake molds with butter and dust with cocoa powder to prevent sticking and add flavor.
- Melt Chocolate and Butter: In a microwave-safe bowl or double boiler, melt the butter and chopped dark chocolate together until smooth. Allow the mixture to cool slightly so it doesn’t cook the eggs in the next step.
- Whisk Eggs and Sugar: In a separate bowl, whisk the eggs, egg yolks, granulated sugar, and salt together until the mixture is pale, thick, and creamy, indicating enough air has been incorporated for a light texture.
- Combine Wet Ingredients: Stir the melted chocolate mixture and vanilla extract into the egg mixture until well combined and smooth, ensuring an even chocolate distribution.
- Incorporate Flour: Gently fold in the all-purpose flour until just incorporated to avoid overworking the batter, which can make the cakes tough.
- Fill Molds: Divide the batter evenly among the prepared mini bundt molds, filling them nearly to the top for perfect lava centers.
- Bake the Cakes: Place the molds in the preheated oven and bake for 10-12 minutes until the edges are set but the centers remain soft and gooey.
- Cool and Release: Remove the cakes from the oven and let them rest for 1-2 minutes. Carefully invert each mold onto a plate to release the mini bundt cakes.
- Garnish and Serve: Dust the mini cakes with powdered sugar and serve immediately with fresh berries or whipped cream for an elegant finishing touch.
Notes
- To prevent the chocolate and butter from burning, melt them gently and stir frequently.
- Be careful not to overbake; the center should remain molten for the signature lava effect.
- You can substitute the all-purpose flour with gluten-free flour to make this recipe gluten-free.
- Use a dark chocolate with 60-70% cocoa for optimal bitterness and flavor depth.
- Ensure molds are well greased and dusted to easily release the cakes after baking.
