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Mini Dark Chocolate Espresso Bundt Cakes

Luscious deep, dark chocolate cake—mini bundt style! Notes of espresso wrapped in blackout chocolate, drizzled with a smooth chocolate ganache, topped with hazelnuts and pistachios.

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Ingredients

For the cakes:

  • 2/3 cup Domino® Golden Sugar

  • 3/4 cup Dark Cocoa powder
  • 2 cups All-purpose Flour
  • 1 tsp Baking Soda
  • 2 tsp Baking Powder
  • 1/2 tsp Kosher Salt
  • 1 cup Domino® Light Brown Sugar
  • 1/2 cup Vegetable oil
  • 1/4 cup (1/2 stick) Unsalted butter, melted
  • 3 Large eggs, room temp
  • 1 cup Buttermilk, room temp
  • 1/2 cup Espresso or strongly brewed coffee, slightly cooled

For chocolate ganache:

  • 2 4-oz semi-sweet chocolate bars, finely chopped

  • 1 cup Heavy whipping cream

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Instructions
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Prep Time: 30 minutes / Cook Time: 25 minutes / Yields: 9-10 mini bundt cakes

For the cakes:

Step 1

Preheat oven to 350° Fahrenheit.

Step 2

In a large bowl, combine Domino® Golden Sugar and sift in dark cocoa powder. Mix to combine well. Add flour, baking soda, baking powder, and salt. Whisk together well.

Step 3

In another large bowl, combine Domino® Light Brown Sugar, vegetable oil, melted butter, eggs, and buttermilk. Mix well.

Step 4

Pour the wet ingredients into the dry. Mix until just combined.

Step 5

Add the slightly cooled espresso or strong coffee and mix until just combined.

Step 6

Add the slightly cooled espresso or strong coffee and mix until just combined.

Step 7

Fill each cavity 2/3 of the way with the cake batter.

Step 8

Bake for 16-18 minutes, until a skewer inserted comes out clean.

Step 9

 Let cakes cool in the pan for 10 minutes (no longer than this!

Step 10

Flip cakes over onto a cooling rack and let cool completely.

For the chocolate ganache:

Step 1

When the cakes are cooled, start making the ganache.

Step 2

Place finely chopped chocolate into a heat proof bowl.

Step 3

In a small saucepan, heat heavy cream over medium heat until it just begins to simmer. Do not let it come to a boil or it may separate or burn the chocolate.

Step 4

Pour the cream over the chocolate and let sit for 3 minutes.

Step 5

Mix the chocolate mixture gently to combine well.

Top and assemble:

Step 1

Spoon ganache over the tops of the cakes and let it drip down the sides.

Step 2

Top with desired amount of chopped hazelnuts and pistachios.

Step 3

Let ganache set and enjoy!

Additional Tip:
  • If you don’t have espresso, you can replace this ingredient with 1/2 cup of strongly brewed coffee or even instant coffee.
  • To make sure cakes don’t stick to bundt pan, it is highly necessary to use a pan that is not scratched up. A well maintained pan will release cakes more easily.
  • Non-stick cooking spray is my go-to option for getting the cakes to release with ease. After spraying each cavity generously, brush off the excess oil before filling.
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Meet the Chef:

Angela Chung

@momentsofsugar

Angela is a home baker and food photographer passionate about pies, chocolate, and sprinkles! Her ideal day is any Saturday in October, where you'll find her doodling in her recipe journal, waiting for hand pies to come out of the oven, with an iced coffee planted next to her. Find her creations on her Instagram and blog!