Looking for an indulgent yet simple dessert to impress your family or guests? These mini triple chocolate bundt cakes, made with a boxed cake mix and rich chocolate ganache, are ready in under an hour.
Why You'll Love These Triple Chocolate Mini Cakes
Quick to make: The prep time is minimal, ideal for busy days
Uses boxed cake mix: No need for fancy ingredients—just what you have on hand!
Rich flavor: The chocolate ganache elevates the entire dessert
Great for make-ahead: You can bake the cakes in advance and add ganache before serving
Kid-friendly: Both fun and easy to make with kids
Perfect portions: Individual cakes make serving easy and avoid waste
Minimal cleanup: Just a few mixing bowls and a mini bundt pan are needed
Baking Tips & Tricks
Don’t overmix: Stir the batter just until combined to keep the cakes soft and fluffy
Use room-temperature ingredients: This ensures even mixing and better texture
Grease the pan well: Spray the mini bundt pan thoroughly to prevent sticking
Cool the cakes completely: Before adding the ganache, ensure the cakes are fully cool to avoid melting the ganache
Test for doneness early: Mini cakes bake quickly, so check them with a toothpick 5 minutes before the time is up to avoid overbaking
Triple Chocolate Mini Cakes Recipe
Prep: 15 mins. | Cook time: 25 mins. | Serves:12
Ingredients:
Cake Ingredients:
1 box of white cake mix with pudding
3.9 oz. instant chocolate pudding
1/2 c. sugar
1/2 c. vegetable oil or canola oil
3/4 c. water
4 eggs
8 oz. sour cream
1 c. semisweet chocolate chips
Bakers Joy cooking spray
Chocolate Ganache
1 1/3 c. semisweet chocolate chips
1 c. heavy whipping cream
Let's Get Started!
1. Preheat oven to 350 degrees. Spray/grease the mini bundt pan.
2. Making the Cakes: In a large bowl, whisk cake mix, pudding and sugar. In a separate bowl, whisk oil, water, eggs and sour cream. Pour wet ingredients into the dry and whisk until lumps are gone then add chocolate chips
3. Pour batter into the prepared pan and bake at 350 for 20-25 minutes, or until an inserted toothpick comes out clean. Let cakes cool in pan for 15 minutes, then remove them from the pan. Let cakes continue to cool completely before adding ganache.
4. Making the Ganache: In a medium saucepan bring heavy cream to a simmer over a medium heat, stirring occasionally. Then remove from heat and pour the chocolate chips into the pan. Put a lid on the chocolate chips and let them sit without mixing for about 5 minutes, then mix until combined.*Let the ganache cool to room temperature below pouring over the cakes.
Jazz It Up!
Flavor variations: Swap out the chocolate chips for white chocolate or peanut butter chips for a twist
Glaze options: Replace the ganache with a simple powdered sugar glaze or drizzle with caramel.
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