Description
Indulge in these Mini Chocolate Lava Bundt Cakes, featuring rich, molten centers encased in moist chocolate cake. Perfectly portioned and easy to make, these decadent treats combine dark chocolate and butter for an irresistible dessert that melts in your mouth.
Ingredients
Scale
Cake Batter
- 1/2 cup (1 stick) unsalted butter, plus extra for greasing
- 4 oz dark chocolate (60-70% cocoa), chopped
- 2 large eggs
- 2 large egg yolks
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
For Dusting and Serving
- 1 tablespoon cocoa powder (for dusting molds)
- Powdered sugar (for garnish)
- Fresh berries or whipped cream (optional)
Instructions
- Preheat and Prepare Molds: Preheat your oven to 425°F (220°C). Grease four mini bundt cake molds thoroughly with butter and dust them with cocoa powder to prevent sticking and add extra chocolate flavor.
- Melt Chocolate and Butter: In a microwave-safe bowl or using a double boiler, melt the unsalted butter and chopped dark chocolate together until smooth. Let the mixture cool slightly to prevent cooking the eggs in the next step.
- Whisk Eggs and Sugar: In a separate mixing bowl, whisk the eggs, egg yolks, granulated sugar, and salt together until the mixture becomes pale and thickened, ensuring a light, airy base for the cakes.
- Combine Chocolate Mixture and Vanilla: Stir the melted chocolate and butter mixture along with the vanilla extract into the egg mixture, blending until completely smooth and uniform.
- Fold in Flour: Gently fold the flour into the chocolate batter just until incorporated, being careful not to overmix to keep the cakes tender.
- Fill Molds: Evenly divide the batter among the prepared mini bundt molds, filling each about three-quarters full to allow space for rising.
- Bake: Place the molds in the preheated oven and bake for 10 to 12 minutes, or until the edges are set but the centers remain soft and molten for that lava effect.
- Cool and Invert: Let the cakes rest in the molds for 1 to 2 minutes to firm up slightly, then carefully invert them onto serving plates.
- Garnish and Serve: Dust the mini cakes with powdered sugar and optionally serve with fresh berries or whipped cream for added flavor and decoration.
Notes
- Ensure the chocolate and butter mixture is slightly cooled before mixing with eggs to avoid scrambling the eggs.
- Do not overbake; the center should remain molten for the perfect lava cake experience.
- You can substitute dark chocolate with semi-sweet chocolate if preferred.
- Use fresh berries or a dollop of whipped cream to complement the richness of the cakes.
- Grease and dust molds thoroughly to prevent sticking since the batter is rich and sticky.
