Mini Chocolate Bundt Cake (6 inch pan)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat your oven to 325°F (163°C). Grease and flour your 6-inch bundt pan well.

Step 2

2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

Step 3

3. In another bowl, cream the butter and sugars until light and fluffy (2–3 minutes).

Step 4

4. Add the egg and vanilla, mixing until fully combined.

Step 5

5. Alternate adding the dry ingredients and buttermilk to the wet mixture (start and end with dry).

Step 6

6. Stir in the hot water (or coffee) until the batter is smooth.

Step 7

7. Pour into the prepared bundt pan and smooth the top.

Step 8

8. Bake for 30–35 minutes, or until a toothpick comes out clean.

Step 9

9. Let it cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely

Step 10

1. Heat the cream in a small saucepan or microwave just until it starts to simmer (not boil).

Step 11

2. Pour the hot cream over the chocolate and let sit for 1 minute.

Step 12

3. Stir until smooth and glossy. Add butter and vanilla if using, and mix until fully melted and incorporated.

Step 13

4. Let cool slightly (a few minutes) so it thickens just a bit, then drizzle over the cooled bundt cake.