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These delectable double chocolate mini bundt cakes are a delightful treat that will satisfy any sweet tooth. The rich and moist chocolate cake is perfectly complemented by the smooth and creamy chocolate ganache. With their cute and individual size, these mini bundt cakes are perfect for serving at parties or as a special dessert for two.

Double Chocolate Mini Bundt Cakes

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup hot water

Instructions:

1. Preheat your oven to 350°F (175°C) and grease the mini bundt cake pans.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredient mixture to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients.
6. Stir in the hot water until the batter becomes smooth and well combined.
7. Pour the batter into the prepared mini bundt cake pans, filling them about 2/3 of the way full.
8. Bake for approximately 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove the mini bundt cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

How to prepare:

To prepare the chocolate ganache, you will need:

• 1/2 cup heavy cream
• 1 cup semisweet chocolate chips

1. In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat.
2. Add the semisweet chocolate chips to the hot cream and let it sit for a minute to melt.
3. Stir until the chocolate is completely melted and the ganache is smooth and glossy.
4. Let the ganache cool for a few minutes, then pour it over the cooled mini bundt cakes.
5. Gently tap the wire rack to remove any excess ganache and allow it to set.

Preparation Time:

Preparation time for these delicious double chocolate mini bundt cakes is approximately 30 minutes, with an additional baking time of 18-20 minutes.

Servings:

This recipe makes approximately 8 mini bundt cakes.

Nutrition Facts:

Calories: 320 | Total Fat: 16g | Saturated Fat: 9g | Trans Fat: 0g | Cholesterol: 70mg | Sodium: 170mg | Total Carbohydrate: 44g | Dietary Fiber: 3g | Sugars: 26g | Protein: 4g

Tips:

For an extra decadent treat, sprinkle some chocolate shavings or cocoa powder on top of the ganache. You can also add some chopped nuts or fresh berries to the batter for added texture and flavor. To make these mini bundt cakes even more special, serve them with a dollop of whipped cream or a scoop of vanilla ice cream.

FAQs:

Q: Can I use a regular-sized bundt cake pan for this recipe?

A: Yes, you can use a regular-sized bundt cake pan instead of mini bundt cake pans. Just adjust the baking time accordingly.

Q: Can these mini bundt cakes be frozen?

A: Yes, these mini bundt cakes can be frozen. Once they have cooled completely, wrap them individually in plastic wrap and place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. Thaw them at room temperature before serving.

Indulge in these heavenly double chocolate mini bundt cakes and treat yourself to a burst of rich chocolate flavor in every bite. Whether you enjoy them as a romantic dessert for two or serve them at a gathering, these mini bundt cakes are sure to impress with their moist texture and decadent chocolate ganache.