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Valentine's Day Tablesetting with Mini Chocolate Cakes

Mini Chocolate Ganache Bundt Cakes

A light and fluffy chocolate cake with a rich chocolate ganache topping. 

Course Dessert
Servings 12 Cakes


  • 1 3/4 cups All-Purpose Flour
  • 2 cups Sugar
  • 3/4 cups Cocoa Powder
  • 2 tsp. Baking Soda
  • 1 tsp. Baking Powder
  • 1 tsp. Salt
  • 1 cup Buttermilk, shaken
  • 1/2 cup Oil I typically use Olive Oil
  • 2 XL Eggs at room temperature
  • 1 tsp. Vanilla Extract
  • 1 cup Freshly Brewed Hot Coffee You can omit coffee and use 1 cup of hot water in its place.

Chocolate Ganache

  • 1 cup Heavy Whipping Cream
  • 8 oz. Semi Sweet Chocolate Chips


  1. Preheat the oven to 350 degrees F. Grease a 6 cup mini bundt cake pan. 

  2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
  3. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
  4. Pour the batter into the prepared pan at 3/4th full and bake for 22 to 26 minutes, until a cake tester comes out clean. Let the cakes cool in the pan for 10 minutes and then remove and cool the rest of the way on a cooling rack. 

Chocolate Ganache

  1. Bring heavy cream to a simmer on the stove top, stirring occasionally. Right when it starts to simmer, remove from heat and poor over chocolate chips,stir slightly to make sure all chips are covered.

  2. Place a lid over the bowl and let it sit for 5 minutes. 

  3. Remove the lid and stir starting in the middle and working outward with a spoon or whisk until completely smooth. Pour spoon fulls over the tops of the cakes, letting it run down the side. Add sprinkles if you choose. 

Recipe Notes

Adapted from Ina Garten's Chocolate Cake Recipe