Description
These Mini Chocolate Bundt Cakes are rich, moist, and indulgent, featuring a deep chocolate flavor enhanced by dark rum. Finished with a luscious chocolate glaze, they are perfect for a special dessert or gathering. The recipe yields six individual cakes, each topped with a smooth cocoa glaze that balances sweetness with a hint of vanilla.
Ingredients
Scale
Cake Ingredients
- 1/2 cup butter (melted + extra to grease pan)
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 egg
- 1/2 teaspoon pure vanilla extract
- 1/4 cup sour cream
- 1/4 cup dark rum
- 1/3 cup milk chocolate chips
Chocolate Glaze Ingredients
- 1 cup powdered sugar
- 3 tablespoons cocoa powder
- 1 teaspoon pure vanilla extract
- 1/4 cup milk
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and position the rack in the middle to ensure even baking.
- Prepare Butter and Pan: Melt the butter and set it aside to cool. Meanwhile, grease your mini bundt pan thoroughly with extra butter to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, sift together the cocoa powder, granulated sugar, flour, baking soda, and salt. Stir these ingredients to combine evenly.
- Add Wet Ingredients: To the dry mix, add the cooled melted butter, egg, vanilla extract, sour cream, and dark rum. Using a hand mixer, blend everything until smooth and well incorporated. Gently fold in the milk chocolate chips at the end.
- Fill and Bake: Spoon the batter into the prepared mini bundt pan, filling each cavity almost to the top. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Glaze: While the cakes bake, whisk together powdered sugar, cocoa powder, vanilla extract, and milk until smooth and glossy to create the chocolate glaze.
- Cool Cakes: Allow the mini bundt cakes to cool in the pan for at least 20 minutes before carefully removing them. Transfer them to a wire rack to cool completely.
- Glaze and Serve: Once fully cooled, drizzle the chocolate glaze over the cakes. Optionally, garnish with candied orange slices for a bright contrast. Store cakes in an airtight container to maintain freshness.
Notes
- Ensure the melted butter has cooled slightly before mixing with eggs to avoid curdling.
- Use dark rum for the best flavor, but it can be omitted or replaced with vanilla extract for a non-alcoholic version.
- Greasing the bundt pan well is essential to easily release the cakes.
- Allow cakes to cool completely before glazing for the best finish.
- Store leftover cakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
