Salted Chocolate Mini Bundts

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease a mini bundt pan and set aside.

   Tip: Use parchment paper for easy cleanup.

2. 2

   In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.

   Tip: Make sure to sift the cocoa powder for an even texture.

3. 3

   In a large bowl, whisk together butter, eggs, and unsweetened almond milk.

   Tip: Use room temperature ingredients for a lighter texture.

4. 4

   Gradually add the dry ingredients to the wet ingredients, whisking until just combined.

   Tip: Don't overmix, or the cake will become tough.

5. 5

   Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Let the chocolate cool slightly before folding it into the cake batter.

6. 6

   Fold the melted chocolate into the cake batter until well combined.

   Tip: Be gentle to avoid deflating the batter.

7. 7

   Divide the batter evenly among the mini bundt cups.

   Tip: Fill each cup about 2/3 full.

8. 8

   Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

   Tip: Let the cakes cool in the pan for 5 minutes before transferring to a wire rack.

9. 9

   Drizzle with flaky sea salt and serve.

   Tip: Enjoy warm or at room temperature.