Mini Chocolate Lava Bundt Cakes are rich, decadent individual desserts featuring a moist chocolate cake exterior with a gooey, molten chocolate center. Perfect for special occasions or an indulgent treat, these mini cakes combine elegance and irresistible flavor in every bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

semisweet chocolateunsalted buttergranulated sugareggsegg yolksall-purpose flourvanilla extractsaltcocoa powder (for dusting the bundt pans)optional: powdered sugar or ice cream for serving

directions

Preheat your oven to 425°F (220°C). Generously grease and dust mini bundt pans with cocoa powder to prevent sticking.

In a heatproof bowl, melt the chocolate and butter together over a double boiler or in the microwave in 20-second intervals, stirring until smooth.

In a separate mixing bowl, whisk together the eggs, egg yolks, granulated sugar, and vanilla extract until light and frothy.

Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly to combine.

Sift in the flour and salt, folding gently until just incorporated. Do not overmix.

Divide the batter evenly among the prepared mini bundt pans, filling each about ¾ full.

Bake for 12-14 minutes, or until the edges are set but the centers are still soft.

Remove from the oven and let sit for 1-2 minutes. Carefully invert each cake onto a plate while still warm.

Serve immediately, optionally dusted with powdered sugar or with a scoop of vanilla ice cream.

Servings and timing

This recipe yields 4 mini bundt cakes.Preparation time: 15 minutesBaking time: 12-14 minutesCooling and unmolding time: 5 minutesTotal time: 30-35 minutes

Variations

Add a teaspoon of espresso powder for a mocha twist.

Insert a chocolate truffle in the center before baking for extra molten richness.

Infuse the batter with orange or raspberry extract for a fruity note.

Use white chocolate instead of semisweet for a different flavor profile.

storage/reheating

Store leftover cakes in an airtight container in the fridge for up to 3 days.To reheat, microwave for 20-30 seconds to revive the molten center.Freeze unbaked cakes in the pans and bake directly from frozen, adding 1-2 minutes to the bake time.

FAQs

What makes the center gooey?

The short baking time leaves the center underbaked, creating the signature lava texture.

Can I use a regular bundt pan?

Mini pans are ideal for individual servings, but you can use a standard bundt pan and slice it to serve.

Can I prepare these ahead of time?

Yes, you can refrigerate the batter-filled pans and bake just before serving.

Do I need a mixer?

No, a whisk and spatula are sufficient for mixing the ingredients.

Why cocoa powder instead of flour for dusting?

Cocoa powder prevents a white residue on the outside of the chocolate cakes.

Can I use milk chocolate?

You can, but it will result in a much sweeter cake—adjust sugar accordingly.

Can I make this gluten-free?

Yes, substitute with a 1:1 gluten-free flour blend.

Can I add nuts?

Yes, chopped hazelnuts or pecans can be folded into the batter or sprinkled on top.

Can I double the recipe?

Yes, just ensure you have enough mini bundt pans or bake in batches.

Is this suitable for kids?

Yes, though it’s very rich—serve smaller portions for younger children.

Conclusion

Mini Chocolate Lava Bundt Cakes offer an indulgent experience with their soft cake exterior and luscious molten center. Whether you’re celebrating or simply treating yourself, these elegant mini desserts are sure to impress with both taste and presentation.