Chocolate and raspberries are a match made in heaven. These mini bundt cakes, or muffins, are the best Valentine's day dessert for your romantic dinner. Especially if covered in smooth melted chocolate ganache. They are super easy to make and incredibly delicious!
If in doubt, always choose chocolate. That's my motto! I don't have much of a sweet tooth but chocolate is my weakness. I don't particularly love to bake, so whenever I crave something sweet, I always go for easy recipes like brownies, cookies, or muffins. I make more elaborate cakes and pies only for special occasions like birthdays because it's so much work for me!
These mini chocolate bundt cakes are as quick and easy to make as simple chocolate muffins. So you can easily make them in less than 30 minutes.
Check out also these other Italian desserts, like this Strawberry Tiramisù or this Espresso Coffee Panna Cotta.
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Ingredients & Substitutions
- Chocolate. Semi-Sweet chocolate will work best for the cakes, while dark chocolate is the best for the ganache glazing. Make sure you get good quality chocolate for baking to get the best result.
- Butter. I usually use unsalted butter in most recipes as this way I can control the amount of salt I add.
- Yogurt. Yogurt will make the cakes moist and delicious. I use 2% plain yogurt as it's what I always have at home. You can use either full fat or 2%, as long as it's not too dense.
- Flour. All-purpose unbleached flour will work fine in this recipe. I do not recommend self-raising flours as you cannot control the amount of baking powder to get the correct texture.
- Cocoa Powder. Dutch-processed good quality cocoa powder is the best one to use for this recipe.
- Raspberries. I recommend using only fresh raspberries as frozen raspberries may make the sponge too wet and not allow it to raise correctly. You can also substitute raspberries with other berries like strawberries, blueberries, and so on.
How to make mini Bundt Cakes
They're very easy to make and that's why I love them! This recipe is an adaptation of Sally's Triple Chocolate Muffins and they're just as cute!
You only need two bowls and a spoon or spatula to make them, no need for a stand mixer or whisks. You first start by melting the chocolate with the butter in the microwave, then mix it with room temperature eggs, vanilla, sugar, and yogurt.
In another bowl mix the sifted flour, cocoa powder, baking soda, and salt, then combine with the wet ingredients and add the chopped raspberries.
Spoon the batter into the silicone molds and bake at 350°F (180°C) for about 15-20 minutes or until a toothpick comes out clean. Let them cool on a rack for 5 minutes before removing them from the molds.
How to make the chocolate ganache glaze
Chop the chocolate and add it to a heat-proof bowl. Add the cream to a small pan and bring it to a simmer over low heat.
Pour it over the chocolate and stir with a spoon or a spatula until the chocolate is completely melted. Pour the warm glaze over the mini bundt cakes.
Storage
Just like muffins, they can stay fresh if stored at room temperature for a few days. Transfer to the fridge if you want to make them last longer.
You can also freeze them for up to 3 months. Let them thaw overnight in the fridge, then bring them to room temperature before serving, or warm them up in the microwave.
Equipment
You don't need many tools for this recipe but you can find below all the equipment used.
- A microwave-safe bowl
- A silicone spatula
- The cutest mini Bundt silicone molds
- The best semi-sweet chocolate
- A handy sifter
FAQ & Tips
Just like muffins, they can stay fresh if stored at room temperature for a few days. Transfer to the fridge if you want to make them last longer.
Yes, you can freeze them for up to 3 months. Let them thaw overnight in the fridge, then bring them to room temperature before serving, or warm them up in the microwave.
Yes, these mini bundt cakes are delicious as they are. The chocolate topping is just an extra yummy addition. If you don't want to make the ganache, you can also melt a few dark chocolate cubes in the microwave with 1-2 teaspoons of coconut oil until you get a silky smooth sauce. So good!
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📖 RECIPE
Raspberry Chocolate mini Bundt Cakes
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Equipment
Ingredients
- 4 oz Semi-sweet Chocolate
- ½ cup Unsalted Butter
- ¾ cup Sugar
- 2 Eggs, room temperature
- 1 teaspoon Vanilla extract
- ⅓ cup Plain Yogurt, room temperature
- ½ cup All-Purpose Flour
- ⅓ cup Cocoa Powder, unsweetened
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ⅔ cup fresh Raspberries
For the Chocolate Ganache (optional)
- 2 oz Dark Chocolate
- ½ cup Heavy Cream
Instructions
- Preheat the oven to 350°F (180°C).
- Add the chocolate to a microwave-safe bowl together with the butter and melt in the microwave checking it every 10-15 seconds and mixing until the chocolate is completely melted.
- Let it cool slightly, then add the eggs, vanilla, sugar, yogurt and mix well until smooth.
- In a separate bowl, mix the sifted flour with the sifted cocoa, salt, and baking soda. Add slowly to the wet ingredients while mixing.
- Chop the raspberries and add them to the bowl, then spoon the batter in the silicone molds, making sure it’s spread evenly. You can fill them all the way up to the rim.
- Bake in the preheated oven for 15-20 minutes or until a toothpick comes out clean. Let them cool for 5 minutes on a rack before you remove them from the molds.
Make the Chocolate Glaze (optional)
- Chop the chocolate and add it to a heat-proof bowl. Add the cream to a small pan and bring it to a simmer over low heat. Pour it over the chocolate and stir with a spoon or a spatula until the chocolate is completely melted. Pour the warm glaze over the mini bundt cakes.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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