Introduction
If you’re a chocolate lover, you’re in for a decadent and irresistible treat with this Mini Chocolate Lava Bundt Cake. With its rich, fudgy texture, a gooey molten center, and a perfect balance of sweetness, this dessert is bound to impress! Whether you’re serving it for a romantic dinner, a holiday gathering, or just a sweet craving, these individual-sized cakes bring the luxury of a lava cake with the elegance of a Bundt cake.
In this guide, we’ll walk you through everything you need to know to make the perfect Mini Chocolate Lava Bundt Cake, from ingredients and step-by-step instructions to expert tips and creative variations. So, grab your apron, and let’s get baking!
Why You’ll Love This Mini Chocolate Lava Bundt Cake
✔️ Rich and Fudgy – A soft, chocolatey cake with an irresistible molten center.
✔️ Perfectly Portioned – Individual servings mean no slicing required!
✔️ Quick and Easy – Ready in under 30 minutes, ideal for busy days.
✔️ Versatile – Customize with different toppings, fillings, and flavors.
✔️ Crowd-Pleaser – A favorite for date nights, parties, or celebrations.
Ingredients for Mini Chocolate Lava Bundt Cake
For the Cake Batter:
- 1/2 cup unsalted butter, melted
- 1 cup semi-sweet chocolate chips
- 2 large eggs
- 2 egg yolks
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1/4 cup all-purpose flour
- 1/2 tsp vanilla extract
- 1/2 tsp espresso powder (optional, enhances chocolate flavor)
For the Molten Center:
- 1/4 cup dark chocolate chunks (or milk chocolate for a sweeter version)
For Greasing the Bundt Pan:
- 1 tbsp butter, softened
- 1 tbsp cocoa powder (for dusting, prevents sticking)
Optional Toppings:
- Powdered sugar (for dusting)
- Vanilla ice cream (for serving)
- Chocolate ganache (for an extra indulgent touch)
- Fresh berries (adds a refreshing contrast)
- Whipped cream (light and airy addition)
Step-by-Step Instructions
Step 1: Preheat and Prepare the Bundt Pans
- Preheat your oven to 400°F (200°C).
- Generously grease mini Bundt pans with butter, then dust with cocoa powder to prevent sticking.
Step 2: Melt the Chocolate and Butter
- In a microwave-safe bowl, melt the butter and chocolate chips together in 30-second intervals, stirring between each until smooth.
- Let the mixture cool slightly.
Step 3: Prepare the Batter
- In a separate bowl, whisk together the eggs, egg yolks, sugar, and vanilla extract until light and fluffy.
- Stir in the chocolate mixture until well combined.
- Gently fold in the flour, salt, and espresso powder, ensuring no lumps remain.
Step 4: Fill the Mini Bundt Pans
- Pour half of the batter into the prepared Bundt pans.
- Place a few chocolate chunks in the center of each.
- Cover with the remaining batter, filling each mold about 3/4 full.
Step 5: Bake to Perfection
- Place the mini Bundt pans on a baking sheet and bake for 10-12 minutes, or until the edges are set but the center remains soft.
- Remove from the oven and let them cool for 5 minutes before carefully inverting onto a plate.
Step 6: Serve and Enjoy!
- Dust with powdered sugar or drizzle with chocolate ganache.
- Serve warm with a scoop of vanilla ice cream or fresh berries.
- Enjoy the molten lava goodness in every bite!
Pro Tips for the Best Mini Chocolate Lava Bundt Cake
🔥 Use High-Quality Chocolate – This ensures a rich and smooth molten center.
🔥 Don’t Overbake – The key to a molten center is slightly underbaking.
🔥 Grease the Pans Well – To prevent sticking, use butter and cocoa powder instead of flour.
🔥 Let Them Cool Slightly – This helps the cakes hold their shape when removed.
🔥 Experiment with Flavors – Try adding a hint of orange zest, peanut butter, or caramel for a unique twist!
Variations & Substitutions
💡 Flourless Version – Swap all-purpose flour for almond flour for a gluten-free treat.
💡 Dairy-Free Option – Use vegan butter and dairy-free chocolate.
💡 Peanut Butter Lava Cake – Place a teaspoon of peanut butter in the center instead of chocolate chunks.
💡 Salted Caramel Twist – Add a spoonful of caramel sauce inside for a sweet-salty combination.
💡 White Chocolate Lava Cake – Use white chocolate chips for a different flavor profile.
Frequently Asked Questions (FAQs)
1. Can I make these cakes ahead of time?
Yes! Prepare the batter and refrigerate for up to 24 hours before baking.
2. How do I store leftovers?
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
3. Can I freeze Mini Chocolate Lava Bundt Cakes?
Yes! Wrap them tightly in plastic wrap and freeze for up to 3 months. Reheat in the oven at 300°F (150°C) for 5-7 minutes.
4. Why did my lava cakes not have a gooey center?
They were likely overbaked. Reduce baking time by 1-2 minutes next time.
5. Can I make this in a regular muffin tin?
Absolutely! Follow the same instructions but reduce baking time to 8-10 minutes.
Conclusion
There’s nothing quite as satisfying as digging into a warm Mini Chocolate Lava Bundt Cake and watching the molten chocolate flow out. This recipe is perfect for chocolate lovers, offering indulgence, elegance, and ease all in one. Whether you’re making these for a special occasion or a weeknight treat, they’re guaranteed to impress.
So, why wait? Gather your ingredients and bake up a batch of these heavenly chocolate lava cakes today!
Mini Chocolate Lava Bundt Cake – A Decadent and Indulgent Dessert
- Total Time: 22minutes
- Yield: 4 mini Bundt cakes 1x
Description
Indulge in these Mini Chocolate Lava Bundt Cakes with a rich, molten center. A quick, easy, and elegant dessert perfect for any occasion!
Ingredients
For the Cake Batter:
- 1/2 cup unsalted butter, melted
- 1 cup semi-sweet chocolate chips
- 2 large eggs
- 2 egg yolks
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1/4 cup all-purpose flour
- 1/2 tsp vanilla extract
- 1/2 tsp espresso powder (optional, enhances chocolate flavor)
For the Molten Center:
- 1/4 cup dark chocolate chunks (or milk chocolate for a sweeter version)
For Greasing the Bundt Pan:
- 1 tbsp butter, softened
- 1 tbsp cocoa powder (for dusting, prevents sticking)
Optional Toppings:
- Powdered sugar (for dusting)
- Vanilla ice cream (for serving)
- Chocolate ganache (for extra indulgence)
- Fresh berries (adds a refreshing contrast)
- Whipped cream (light and airy addition)
Instructions
Step 1: Preheat and Prepare the Bundt Pans
- Preheat your oven to 400°F (200°C).
- Generously grease mini Bundt pans with butter, then dust with cocoa powder to prevent sticking.
Step 2: Melt the Chocolate and Butter
- In a microwave-safe bowl, melt the butter and chocolate chips together in 30-second intervals, stirring between each until smooth.
- Let the mixture cool slightly.
Step 3: Prepare the Batter
- In a separate bowl, whisk together the eggs, egg yolks, sugar, and vanilla extract until light and fluffy.
- Stir in the chocolate mixture until well combined.
- Gently fold in the flour, salt, and espresso powder, ensuring no lumps remain.
Step 4: Fill the Mini Bundt Pans
- Pour half of the batter into the prepared Bundt pans.
- Place a few chocolate chunks in the center of each.
- Cover with the remaining batter, filling each mold about 3/4 full.
Step 5: Bake to Perfection
- Place the mini Bundt pans on a baking sheet and bake for 10-12 minutes, or until the edges are set but the center remains soft.
- Remove from the oven and let them cool for 5 minutes before carefully inverting onto a plate.
Step 6: Serve and Enjoy!
- Dust with powdered sugar or drizzle with chocolate ganache.
- Serve warm with a scoop of vanilla ice cream or fresh berries.
- Enjoy the molten lava goodness in every bite!
Notes
✅ Use High-Quality Chocolate – This ensures a rich and smooth molten center.
✅ Don’t Overbake – The key to a molten center is slightly underbaking.
✅ Grease the Pans Well – To prevent sticking, use butter and cocoa powder instead of flour.
✅ Let Them Cool Slightly – This helps the cakes hold their shape when removed.
✅ Experiment with Flavors – Try adding a hint of orange zest, peanut butter, or caramel for a unique twist!
- Prep Time: 10minutes
- Cook Time: 12minutes