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Mini Chocolate Lava Bundt Cakes

Delicious mini chocolate cakes with a gooey molten fudge center, perfect for impressing guests or a cozy night in.
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Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings: 6 pieces
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the batter
  • 1 cup 1 cup (6 oz) semi-sweet chocolate chips Choose high-quality chocolate for the best flavor.
  • 0.5 cup ½ cup (1 stick) unsalted butter Can substitute with margarine if needed.
  • 1 cup 1 cup powdered sugar
  • 2 large 2 large eggs
  • 2 large 2 large egg yolks
  • 1 teaspoon 1 teaspoon vanilla extract
  • 0.5 cup ½ cup all-purpose flour Sift before adding to ensure no lumps.
  • a pinch Pinch of salt Enhances the chocolate flavor.

Method
 

Preparation
  1. Preheat your oven to 425°F (218°C) and grease your mini bundt cake pans with butter or cooking spray.
  2. In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 20-second intervals, stirring in between, until the mixture is fully melted and smooth.
  3. In another bowl, whisk together the powdered sugar, eggs, egg yolks, and vanilla extract until well combined.
  4. Slowly add the chocolate mixture into the egg mixture, stirring until incorporated.
  5. Sift in the flour and salt, folding gently until no streaks remain. Be careful not to overmix!
  6. Carefully pour the batter into the prepared bundt cake pans, filling each about ¾ full.
Baking
  1. Bake in the preheated oven for 12-14 minutes, or until the edges look set but the centers still remain soft.
  2. Remove from the oven and let them cool in the pans for about 1-2 minutes before carefully inverting onto a cooling rack.
  3. Serve warm, allowing the chocolate center to flow!

Notes

Pair with vanilla ice cream and fresh berries for a delightful experience. Store leftover cakes in an airtight container in the fridge for up to 3 days.