Triple Chocolate Mini Bundt Cakes

These elegant triple chocolate mini bundt cakes have become my signature Valentine's Day dessert after years of experimenting with chocolate combinations. The deep cocoa flavor paired with Ghirardelli bittersweet chips creates an incredibly moist cake that tastes like it came from an upscale bakery, yet comes together simply in your own kitchen.

I developed this recipe when I wanted something more impressive than cupcakes but less fussy than a layer cake, and these individual bundts struck the perfect balance. I originally made these for a Valentine's dinner party three years ago, and now my friends actually request them for birthdays and anniversaries throughout the year. The individual presentation makes everyone feel special, and the triple chocolate element with cocoa powder, baking chips, and chocolate coating satisfies even the most devoted chocolate lovers.

Gather Your Ingredients

• All purpose flour: Forms the structure of these tender cakes. Look for unbleached varieties for the best flavor and avoid self rising flour which already contains leavening.
• Granulated sugar: Not only sweetens but also helps create the moist crumb texture. The full cup is necessary for proper structure so resist the urge to reduce it.
• Unsweetened cocoa powder: Delivers the first layer of chocolate flavor. Dutch processed cocoa creates a darker color and mellower taste while natural cocoa provides brighter chocolate notes. Either works beautifully.
• Baking soda: Acts as the leavening agent and reacts with the acidic vinegar to create lift and a tender crumb.
• Kosher salt: Enhances all the flavors and balances the sweetness. Diamond Crystal is my preference but if using Morton's reduce slightly as it's saltier.
• Vegetable oil: Keeps these cakes incredibly moist for days. Unlike butter which can make cakes dry when cold, oil maintains softness at any temperature.
• White vinegar: Reacts with baking soda for leavening and adds subtle tang that complements chocolate. Distilled white vinegar works best.
• Pure vanilla extract: Adds warmth and depth. Splurge on real vanilla rather than imitation for noticeably better flavor.
• Brewed black coffee: Intensifies chocolate flavor dramatically. Even non coffee drinkers won't detect coffee taste, just richer chocolate. Let it cool to warm or room temperature before using.
• Water: Thins the batter to the right consistency for tender cakes that release easily from the pan.
• Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Chips: Provide melty pockets of intense chocolate throughout. Their quality makes a real difference compared to generic chips.
• Confectioners' sugar: Creates the smooth sweet frosting base. Sifting prevents lumps for silky texture.
• Unsalted butter: At room temperature blends smoothly into frosting. Leave it out for an hour or microwave for just 5 seconds if you forget.
• Whole milk: Thins the frosting to spreadable consistency. Add just a little at a time until you reach the texture you want.
• Fresh strawberries: Add beautiful color contrast and bright flavor that cuts through the richness. Choose firm berries with vibrant red color and fresh green tops.
• Sifted unsweetened cocoa powder: For the chocolate frosting layer provides the second chocolate element in the frosting.
• Ghirardelli Candy Making and Dipping Wafers Dark Melting Wafers: Create the glossy professional looking chocolate coating. These melt smoothly without tempering.
• Chocolate sprinkles: Optional but add festive texture and visual appeal for special occasions.

How to Make It

Prepare Your Baking Setup:

Preheat your oven to 350 degrees Fahrenheit and position the rack in the center where heat circulates most evenly. Generously spray a mini bundt cake pan with baking spray that contains flour, making absolutely sure to coat every crevice and detail of the decorative pan. If you don't have baking spray with flour, brush melted butter into all the grooves then dust with cocoa powder, tapping out excess.

Mix the Dry Ingredients:

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt for about 30 seconds until uniformly combined with no streaks of cocoa remaining. Breaking up any cocoa lumps now prevents lumps in your finished batter.

Add the Wet Ingredients:

Pour the vegetable oil, white vinegar, and vanilla extract directly into the bowl with your dry ingredients. Add the slightly cooled brewed coffee and water. Stir everything together for about one minute until you have a smooth thin batter with no flour streaks visible. Do not overmix.

Fold in Chocolate Chips:

Sprinkle the Ghirardelli bittersweet chocolate chips over your batter and gently fold them in using a spatula with just 4 or 5 strokes. Some chips settling to the bottom is fine.

Fill and Bake:

Carefully pour the thin batter into your prepared mini bundt pan cavities, filling each about two thirds to three quarters full. Bake for 22 to 25 minutes. The cakes are done when the tops spring back lightly when touched and a toothpick comes out with just a few moist crumbs. Start checking at 22 minutes.

Cool Completely:

Let the cakes cool in the pan on a wire rack for exactly 10 minutes. After 10 minutes, place a rack over the pan and carefully flip the entire thing over. Gently lift the pan away and the cakes should release. Let the cakes cool completely before frosting.

Make the Vanilla Frosting:

While cakes cool, prepare the first frosting layer. In a medium bowl, combine the sifted confectioners' sugar with the room temperature butter. Add whole milk and mix until you have a smooth spreadable frosting, thinning with more milk as needed.

Apply Vanilla Frosting:

Once cakes are completely cool, spread a thin layer of vanilla frosting over the top and sides of each mini bundt with an offset spatula or butter knife.

Create Chocolate Frosting:

Take half the remaining vanilla frosting and add sifted unsweetened cocoa powder. Stir until completely combined, adding milk if needed to make it spreadable.

Layer Chocolate Frosting:

Spread or pipe the chocolate frosting over portions of your vanilla frosted cakes, creating a two tone effect. Design the pattern as you wish.

Melt Coating Chocolate:

Place the Ghirardelli dark melting wafers in a microwave safe bowl. Microwave on fifty percent power in 30 second intervals, stirring between each, until completely smooth—usually about 90 seconds total.

Drizzle Chocolate Coating:

Drizzle the glossy melted chocolate over each cake in your preferred pattern using a piping bag, zip bag, or spoon. Work quickly as the chocolate will start setting soon.

Add Final Touches:

While the chocolate drizzle is wet, sprinkle chocolate sprinkles on top if using, and arrange fresh strawberry slices artfully on or beside each cake.

My favorite part of this recipe is watching the Ghirardelli chocolate chips create little pockets of melted chocolate throughout the cake. The first time I made these, I worried the thin batter was a mistake, but it creates the most incredibly moist texture. My daughter insists on helping drizzle the final chocolate layer, and it's become one of our special Valentine's traditions that I treasure.

Flavor Boosters

If you don't have brewed coffee on hand, instant espresso powder dissolved in hot water works impressively to heighten chocolate flavor. You can swap bittersweet chips for milk or white chocolate chips for sweeter or visually striking pockets, or use a mix for flavor variety. Melted coconut oil instead of vegetable oil offers a hint of coconut while a gluten free blend makes these accessible to everyone. Plant based milk and vegan butter create an easy dairy free version—tailor the boosts to your taste and pantry.

Serving Suggestions

These mini bundts steal the spotlight at Valentine's Day, anniversaries, bridal showers, or any event with their sophisticated look. Present them on white plates with lightly sweetened whipped cream or fresh berries for a bakery worthy effect. For extra decadence, serve slightly warm with vanilla ice cream, or craft a double stack for individual towers. A dusting of confectioners' sugar or a drizzle of berry sauce adds elegant flair, and pairing with coffee, milk, or red wine elevates the experience even further.

Creative Twists

Spin this bundle of chocolate into minty territory with a touch of peppermint extract in the frosting, or try orange zest for brightness. Swap the presentation by using cupcake pans or shape into a classic 9-inch round, adjusting the bake time. Try filling the centers with whipped cream and fruit or use colorful sprinkles for different holidays. Each tweak makes the recipe unique for every celebration.

Each step unlocks a new dimension of chocolate, from the moist crumb to the glossy finish. These cakes are sure to become your go to celebration treat, impressing guests and creating delicious memories year round.

Common Questions About This Recipe

→ How do I ensure mini bundt cakes release easily?

To help the cakes release cleanly, thoroughly grease and flour your mini bundt pans before pouring in the batter. Let cakes cool slightly before unmolding.

→ Can I substitute another chocolate for Ghirardelli chips?

Yes, any high-quality bittersweet chocolate will work in place of Ghirardelli chips, though flavor depth may vary slightly.

→ What type of cocoa powder works best?

Use a high-quality unsweetened cocoa powder for the richest chocolate flavor. Dutch-process or natural cocoa are both suitable choices.

→ How should I store leftover mini bundt cakes?

Store cooled mini cakes in an airtight container at room temperature for up to two days, or refrigerate to extend freshness.

→ Can I make these cakes in advance?

Yes, bake the mini bundt cakes a day ahead and glaze just before serving for best texture and presentation.

→ What is the best way to decorate them?

Drizzle with the chocolate glaze and top with fresh strawberries or chocolate sprinkles to add color and appeal.