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.
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!