• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking My Dreams
  • Recipes
  • Online Cooking Classes
  • Work with me
    • Portfolio
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Contact
  • Online Cooking Classes
  • Work with me
  • Subscribe!
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Desserts » Raspberry Chocolate mini Bundt Cakes

    Raspberry Chocolate mini Bundt Cakes

    Published: Feb 14, 2021 · Modified: Oct 3, 2022 by Jessica Montanelli · This post may contain affiliate links.

    Sharing is caring!

    56 shares
    • Share
    • Tweet
    • WhatsApp
    • Yummly
    • Email
    Total time to make this recipe: 30 minutes
    Jump to Recipe Print Recipe
    plate with 4 mini chocolate bundt cakes

    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!

    hand holding jug pouring chocolate glaze over mini bundt cakes

    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.

    Jump to:
    • Ingredients & Substitutions
    • How to make mini Bundt Cakes
    • How to make the chocolate ganache glaze
    • Storage
    • Equipment
    • FAQ & Tips
    • Related Recipes you might like
    • 📖 RECIPE

    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
    plate with 4 mini chocolate bundt cakes

    FAQ & Tips

    How long do they last?

    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.

    Can you freeze them?

    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.

    Can I skip the ganache glaze?

    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!

    Related Recipes you might like

    If you like this recipe, try also these other desserts:

    • Soft Raspberry Ricotta Cake with Chocolate Chunks
    • Tronchetto di Natale (Italian Yule Log Cake)
    • Easy Italian Apple Cake
    • Roasted Rhubarb Oatmeal

    If you like this recipe, you can leave a comment and a star rating to support me. ★★★★★
    Thank you so much!

    📖 RECIPE

    plate with 4 mini chocolate bundt cakes

    Raspberry Chocolate mini Bundt Cakes

    Delicious tiny Bundt cakes with double chocolate and fresh raspberries. The perfect Valentine's Day dessert.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 12 cakes
    Author: Jessica Montanelli

    Equipment

    • Mini Bundt Silicone Molds

    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

    Note: If you don't have mini bundt molds, you can also use a muffin pan or mini-muffin molds. The number of mini cakes will vary depending on the size of your molds.
    Can I skip the ganache glaze? 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!

    Nutrition

    Calories: 214 kcal | Carbohydrates: 24 g | Protein: 3 g | Fat: 13 g | Saturated Fat: 8 g | Trans Fat: 1 g | Cholesterol: 49 mg | Sodium: -5 mg | Fiber: 2 g | Sugar: 17 g

    Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Course: Dessert
    Cuisine: International
    Have you tried this recipe?Snap a photo and tag @jess.cookingmydreams or use the hashtag #cookingmydreams!
    « Easy Spinach Salmon Cakes
    Pasta with Peas, Bacon and Goat Cheese »

    Sharing is caring!

    56 shares
    • Share
    • Tweet
    • WhatsApp
    • Yummly
    • Email

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Jessica! I'm an Italian who moved to the Netherlands with a true passion for food, travel, and everything handmade. I love to experiment, learn new skills, and share my knowledge about everything I do!

    This blog is my perfect escape to search for my path towards happiness. :)

    More about me →

    • jess.cookingmydreams
    • Cooking my Dreams
    • jess.cookingmydreams

    Popular Recipes

    • Ricotta and Smoked Salmon Ravioli
    • Pici Cacio e Pepe (Tuscan Pasta with Creamy Cheese and Black Pepper Sauce)
    • Classic Spinach and Ricotta Cannelloni
    • Classic Tuscan Lasagna
    • Soffritto (Mirepoix): What it is, how to use and how to freeze
    • Pasta with Easy Creamy Eggplant Sauce

    Subscribe and get a Free E-Cookbook

    ebook page that says 10 classic tuscan recipes.

    As Seen In

    Valentine's Day Recipes

    • Soft Raspberry Ricotta Cake with Chocolate Chunks
    • Smoked Salmon and Avocado Tartare
    • Creamy Wild Mushroom Ravioli
    • Raspberry Chocolate mini Bundt Cakes

    Follow me

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me
    • Portfolio
    • Cooking Classes

    As an Amazon Associate I earn from qualifying purchases.

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    I refuse.
    SettingsAccept
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    56 shares