Imagine sinking your fork into a perfectly moist, rich chocolate cake studded with juicy cherries, with a delicate crumb that practically melts in your mouth. These Chocolate Cherry Mini Bundt Cakes are not just a dessert—they're a miniature masterpiece that will transform your ordinary day into an extraordinary culinary experience. Whether you're looking to impress guests, treat yourself, or simply satisfy an intense chocolate craving, these individual-sized delights are guaranteed to make your taste buds dance with joy!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 cup butter
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup cherries, pitted and chopped
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a 6-cavity mini bundt cake pan with butter or non-stick baking spray, ensuring all crevices are well-coated.
- In a medium bowl, sift together the flour and cocoa powder. This will help remove any lumps and ensure a smooth cake texture.
- In a separate large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Stir in the vanilla extract and buttermilk, mixing until the ingredients are fully incorporated.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in tough cakes.
- Gently fold in the chopped cherries, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared mini bundt cake cavities, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cakes cool in the pan for 10 minutes before carefully inverting onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with chocolate ganache before serving. Garnish with fresh cherries if desired.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and buttermilk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cakes tender and light.
- Grease Thoroughly: Use a pastry brush or non-stick spray to get into all the intricate bundt pan grooves for easy cake release.
- Check for Doneness: A toothpick should come out clean, but remove the cakes when they're still slightly moist to prevent drying out.
- Cooling is Crucial: Let cakes rest in the pan for 10 minutes before removing to help them hold their shape.
- Get Creative with Toppings: Experiment with powdered sugar, chocolate ganache, or fresh cherry garnishes to elevate your presentation.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
