Rich chocolate Mini Bundt Cakes topped with smooth ganache, perfect for elegant small treats and dessert table ideas.

Scale

2 cups flour or gluten-free 1:1 flour

1 3/4 cups sugar

3/4 cup cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup buttermilk or sour cream or Greek yogurt

1/2 cup oil

2 extra large eggs

1 teaspoon vanilla

3/4 cup hot coffee

1/2 cup mini chocolate chips

1 can sweetened condensed milk

1 cup chocolate chips

1. Preheat oven to 350°F.

2. Mix dry ingredients in one bowl.

3. Whisk wet ingredients in another bowl.

4. Combine wet and dry ingredients.

5. Add hot coffee and mix gently.

6. Grease and dust mini bundt pans.

7. Fill pans two-thirds full.

8. Bake 22–26 minutes.

9. Cool 10 minutes, then remove from pan.

10. Melt condensed milk and chocolate chips.

11. Drizzle ganache over cooled cakes.

Cool slightly before glazing.

Decorate with berries or sprinkles if desired.

Store in airtight container.