Description
These Mini Chocolate Lava Bundt Cakes are rich, gooey, and indulgent with a molten chocolate center that flows out with every bite—perfect for a decadent dessert or special occasion.
Ingredients
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- 1/2 cup unsalted butter, plus more for greasing
- 6 oz bittersweet chocolate, chopped
- 1/2 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1/4 tsp salt
- 2 tbsp all-purpose flour
- 1/2 tsp vanilla extract
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 425°F (220°C). Grease mini bundt pans thoroughly with butter and lightly dust with flour.
- In a heatproof bowl, melt the butter and chopped chocolate together over a double boiler or in the microwave in 30-second intervals, stirring until smooth.
- In a separate bowl, whisk together sugar, eggs, egg yolks, and salt until thick and pale.
- Gradually add the melted chocolate mixture to the egg mixture, stirring constantly.
- Stir in flour and vanilla extract until just combined.
- Pour the batter evenly into the prepared mini bundt pans, filling each about 3/4 full.
- Bake for 10–12 minutes, or until the edges are set but the centers are still soft.
- Let cool for 1–2 minutes, then carefully invert onto plates. Dust with powdered sugar if desired and serve immediately.
Notes
- Do not overbake or the centers won’t be gooey.
- Serve with fresh berries or a scoop of vanilla ice cream for an extra treat.
- You can prepare the batter ahead and refrigerate, then bake when ready to serve.
Nutrition
- Serving Size: 1 mini cake
- Calories: 380
- Sugar: 22g
- Sodium: 90mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 140mg