Mini Classic Chocolate Bundt Cakes
- Oil for brushing pan
- 1 cup (250 mL) flour
- ½ tsp (2 mL) baking powder
- ¼ tsp (1 mL) baking soda
- ½ cup (125 mL) brewed coffee
- ½ cup (125 mL) butter (1 stick)
- ½ cup (125 mL) unsweetened cocoa powder
- 1 cup (250 mL) sugar
- ½ tsp (2 mL) salt
- 1 egg
- 1 tsp (5 mL) vanilla extract
- ½ cup (125 mL) full-fat Greek yogurt
- Optional Topping: Easy Cake Glazes
Preheat the oven to 350°F (180°C). Brush the Mini Fluted Cake Pan with oil using the Chef’s Silicone Basting Brush.
In a medium bowl, combine the flour, baking powder, and baking soda; set aside.
Add the coffee, butter, and cocoa to the Classic Batter Bowl.. Microwave on HIGH for 2–3 minutes, or until the butter melts.
Remove the chocolate mixture from the microwave. Add the sugar and salt, and whisk to combine.
Add the egg and whisk until fully combined. Add the vanilla and Greek yogurt, and whisk until smooth.
Add the flour mixture; whisk until the ingredients are just combined and there are no lumps.
Use a Large Scoop to divide the batter evenly into the wells of the prepared pan. Lightly tap the pan on the counter to even out the batter.
Bake for 20–25 minutes, or until the Cake Tester & Releaser inserted in the centers comes out clean.
Let the cakes cool in the pan for 5 minutes before releasing. Carefully invert the pan onto a cooling rack. Let the cakes cool completely before glazing.
- 6 servings
Nutrients per serving:
U.S. Nutrients per Serving: Calories 400, Total Fat 19 g, Saturated Fat 12 g, Cholesterol 75 mg, Sodium 310 mg, Carbohydrate 54 g, Fiber 3 g, Sugars 34 g, Protein 6 g