Go Back

Mini Dark Chocolate Espresso Bundt Cakes

Rich mini bundt cakes infused with espresso and finished with a glossy ganache and crunchy nuts, perfect for coffee breaks or small gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 mini cakes
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Batter Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup espresso or strong coffee
  • 1/2 cup dark chocolate, melted
Ganache and Toppings
  • 1/4 cup heavy cream
  • 1/4 cup hazelnuts, chopped
  • 1/4 cup pistachios, chopped

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease mini bundt pans.
  2. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition, then stir in the vanilla.
  5. Gradually mix in the dry ingredients and the espresso/coffee until just combined.
  6. Fold in the melted dark chocolate until fully incorporated.
Baking
  1. Pour the batter into the prepared bundt pans, filling each about 3/4 full.
  2. Bake for 15-20 minutes or until a toothpick comes out clean.
  3. Let cool in the pans for a few minutes before transferring to a wire rack.
Making the Ganache
  1. To make the ganache, heat heavy cream until just boiling, then pour over remaining melted chocolate and stir until smooth.
  2. Drizzle the ganache over cooled bundt cakes and top with chopped hazelnuts and pistachios.

Notes

Serve these cakes slightly warm or at room temperature. Pair with espresso or a milky latte for a delightful experience. Store in an airtight container for up to 2 days at room temperature, or refrigerate for up to 4 days. For longer storage, freeze individually wrapped cakes for up to 2 months.