Description
These Mini Chocolate Lava Bundt Cakes are rich, decadent treats with a molten chocolate center that oozes out when cut. Perfectly portioned in individual bundt cake molds, they combine a tender cake exterior with a luscious, gooey core. Quick to prepare and bake, they make an impressive dessert for any occasion.
Ingredients
Scale
For the Cake:
- 1/2 cup (1 stick) unsalted butter, plus extra for greasing
- 4 oz dark chocolate (60-70% cocoa), chopped
- 2 large eggs
- 2 large egg yolks
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
For Finishing:
- 1 tablespoon cocoa powder (for dusting molds)
- Powdered sugar (for garnish)
- Fresh berries or whipped cream (optional, for serving)
Instructions
- Preheat and Prepare Molds: Preheat your oven to 425°F (220°C). Generously grease four mini bundt cake molds with butter, then dust them with cocoa powder to prevent sticking and enhance chocolate flavor.
- Melt Butter and Chocolate: In a microwave-safe bowl or using a double boiler, gently melt the butter and chopped dark chocolate together until the mixture is smooth and fully combined. Set aside to cool slightly to avoid cooking the eggs later.
- Whisk Eggs and Sugar: In a separate mixing bowl, whisk the whole eggs, egg yolks, granulated sugar, and salt vigorously until the mixture becomes pale, thick, and slightly frothy, indicating air incorporation for a light texture.
- Combine Chocolate and Vanilla: Slowly stir the melted chocolate and butter mixture along with the vanilla extract into the egg mixture, ensuring all components are evenly blended.
- Fold in Flour: Gently fold the all-purpose flour into the wet ingredients just until incorporated. Take care not to overmix to maintain the cakes’ tender crumb.
- Fill Molds: Evenly divide the batter among the prepared mini bundt cake molds, filling each to the top for even rising and lava center formation.
- Bake: Place the molds in the preheated oven and bake for 10-12 minutes. The cakes are done when the edges are set but the centers remain soft and slightly jiggly to preserve the molten core.
- Rest and Unmold: Remove the cakes from the oven and let them rest for 1-2 minutes. Then carefully invert each cake onto a serving plate.
- Garnish and Serve: Dust the cakes with powdered sugar and serve immediately with fresh berries or whipped cream if desired, enhancing the rich chocolate experience.
Notes
- Do not overbake to ensure the lava center remains molten.
- Use good quality dark chocolate for the best flavor.
- Dusting the molds with cocoa powder prevents sticking and adds extra chocolate flavor.
- Serve warm for the best molten effect.
- Optional toppings like berries and whipped cream complement the richness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
