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If you're after a rich chocolate fix, these tiny triple chocolate bundt cakes hit the spot. Soft, moist, and packed with three kinds of chocolate chips, each bite is a smooth chocolate party. They're my favorite for family get-togethers and special treats where no one wants just one.
The petite bundt shape looks classy and helps with portion control. Just the right level of sweetness to satisfy cravings without being too much. Great for sharing or gifting around holidays and celebrations
Needed Ingredients
- Flour for all purposes: gives the cake structure Use fresh for a light, fluffy rise
- Dutch-process cocoa powder: adds depth to the chocolate flavor, but regular works too
- Baking soda and powder: help the cakes puff up just right
- Salt: balances and brings out the sweet and chocolate notes
- Butter, unsalted: melted to keep things moist and smooth
- Granulated sugar: adds sweetness and helps with texture
- Brown sugar: brings a little caramel taste and keeps the crumb soft
- Eggs: hold everything together and add richness
- Vanilla extract: gives it a cozy flavor background
- Milk: makes the batter just the right consistency and adds softness
- Chocolate chips (semi-sweet, dark, and white): folded in last to create the triple chocolate magic Pick quality chips that melt but still hold their shape
Step-By-Step Cooking
The mini bundt shape wows your guests and makes serving easy
How To Store
Ingredient Swaps
Tasty Pairings
Let the cakes cool all the way before trying to pop them out. This way, they come out perfect and don’t fall apart.
Frequently Asked Cooking Questions
- → What chocolate chips go inside?
Dark, semi-sweet, and white chocolate chips are blended in to build up rich, layered flavors.
- → Can I bake these in a regular bundt pan?
Absolutely, but keep in mind you’ll need to watch the baking time since larger pans take longer.
- → How do I stop the mini bundts from sticking?
Make sure you grease the pan really well before adding the batter so they come out easy.
- → What's the easiest way to get the batter mixed?
First mix your dry stuff separately, then whisk the wet ingredients until smooth. Fold everything gently for even batter.
- → Can I swap milk for non-dairy milk?
Yes, plant milks like almond or oat work fine and won’t change the texture much.