Triple Chocolate Mini Bundt Cakes Recipe
Elegant three-layer chocolate mini bundt cakes featuring dark cocoa, bittersweet chocolate chips, and rich chocolate frosting. A moist, tender crumb is enhanced with brewed coffee and white vinegar, topped with a decadent glaze and chocolate-covered strawberries.
- Prep Time: 20
- Cook Time: 25
- Total Time: 105
- Yield: 6 mini cakes
- Category: Cakes & Bakes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp kosher salt
1/4 cup brewed coffee (hot)
1 tsp white vinegar
1 large egg
1/2 cup whole milk
1/2 cup bittersweet chocolate chips
5 tbsp unsalted butter (softened)
1 cup powdered sugar
2 tbsp unsweetened cocoa powder
2 tbsp whole milk
1 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease 6 mini bundt pans with cooking spray or melted butter.
In a bowl, whisk flour, sugar, cocoa powder, baking soda, and salt.
In a separate bowl, whisk coffee, vinegar, egg, and milk until smooth.
Add wet ingredients to dry ingredients; mix until just combined. Fold in chocolate chips.
Divide batter among prepared pans. Bake 20–25 minutes until a toothpick inserted in center comes out clean. Cool completely on wire racks.
For frosting, melt butter in a bowl. Whisk in powdered sugar and cocoa powder until grainy, then add milk and vanilla. Beat until smooth.
Run a knife around edges to loosen cakes. Invert onto serving plates. Drizzle with frosting. Garnish with chocolate-covered strawberries.
Notes
For best texture, use freshly brewed hot coffee in batter. Frosting can be refrigerated up to 24 hours.
Bake pans may be swapped with mini loaf pans if desired. Adjust baking time for different pan sizes.
Chocolate-covered strawberries can be substituted with chocolate shavings or sprinkles for nut-free/vegetarian options.