Triple Chocolate Mini Bundt Cakes (Recipe for Printing)

Baked for Valentine’s Day, these mini bundt cakes blend rich Ghirardelli chocolate, cocoa, and strawberries for a decadent chocolate dessert. Perfect for sharing. Save & click.

# What You Need:

→ Cake Base

01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/4 cup unsweetened cocoa powder
04 - 1 teaspoon baking soda
05 - 1/2 teaspoon kosher salt

→ Wet Ingredients

06 - 1/4 cup plus 1 tablespoon vegetable oil
07 - 1 tablespoon white vinegar
08 - 1 teaspoon vanilla extract
09 - 1/2 cup brewed black coffee, cooled
10 - 1/2 cup water

→ Chocolate Additions

11 - 1/2 cup Ghirardelli 60% cacao bittersweet chocolate chips
12 - 1/3 cup unsweetened cocoa powder, sifted
13 - Ghirardelli dark melting wafers

→ Icing

14 - 1 cup sifted confectioners’ sugar
15 - 3 tablespoons unsalted butter, room temperature
16 - 1 tablespoon whole milk, plus more as needed

→ Garnishes

17 - 6 to 7 large fresh strawberries
18 - Chocolate sprinkles (optional)

# How to Make It:

01 - Set oven to 350°F. Grease mini Bundt pans thoroughly with nonstick spray or butter.
02 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, 1/4 cup unsweetened cocoa powder, baking soda, and kosher salt until combined.
03 - In a separate bowl, blend vegetable oil, white vinegar, vanilla extract, cooled brewed coffee, and water. Mix until uniform.
04 - Gradually pour wet ingredients into dry mixture, whisking until a smooth batter forms. Fold in Ghirardelli chocolate chips.
05 - Distribute batter evenly into prepared mini Bundt pans, filling each cavity approximately three-quarters full. Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
06 - Remove pans from oven and allow cakes to cool for 10 minutes. Invert cakes carefully onto a wire rack and cool completely before decorating.
07 - Melt Ghirardelli dark melting wafers as directed on the package. Separately, in a bowl, combine sifted confectioners’ sugar, unsalted butter, and whole milk. Whisk until silky and thick, adding additional milk as required for drizzling consistency.
08 - Drizzle cooled cakes with chocolate glaze and melted dark wafers. Garnish with fresh strawberries and chocolate sprinkles if desired.

# Extra Tips:

01 - Allow cakes to cool completely before glazing to prevent the icing from melting.

Return