Salted Chocolate Mini Bundts
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
These little chocolate bundt cakes are my go to when I want something fancy that doesn't require much fuss. The whole thing comes together in just 40 minutes from start to finish, which means you can have warm, gooey chocolate cake on the table before anyone even asks what's for dessert. The combination of flaky sea salt and rich cocoa is absolutely magical, and here's the best part: cocoa powder is packed with antioxidants that make these feel slightly more virtuous than regular cake. Plus, they're budget friendly and use simple ingredients you probably already have in your pantry. Trust me, these mini bundts will become a regular in your baking rotation.
Ella x
Ingredients
- 250all-purpose flour
- 200 ggranulated sugar
- 100 gunsweetened cocoa powder
- 150 gsalted butter
- 2large eggs
- 10 gflaky sea salt
- 15 gbaking powder
- 5 gsalt
- 120 mlunsweetened almond milk
- 200 gsemi-sweet chocolate chips
Detail level
Instructions
- 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
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
In a large bowl, whisk together butter, eggs, and unsweetened almond milk.
Tip: Use room temperature ingredients for a lighter texture.
- 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
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
Fold the melted chocolate into the cake batter until well combined.
Tip: Be gentle to avoid deflating the batter.
- 7
Divide the batter evenly among the mini bundt cups.
Tip: Fill each cup about 2/3 full.
- 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
Drizzle with flaky sea salt and serve.
Tip: Enjoy warm or at room temperature.
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