Description
Decadent chocolate lava mini bundt cakes that are rich and gooey in the center.
Ingredients
Scale
- 1 cup (6 oz) semi-sweet chocolate chips
- ½ cup (1 stick) unsalted butter
- 1 cup powdered sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- Pinch of salt
Instructions
- Preheat your oven to 425°F (218°C) and grease your mini bundt cake pans with butter or cooking spray.
- In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 20-second intervals, stirring in between, until the mixture is fully melted and smooth.
- In another bowl, whisk together the powdered sugar, eggs, egg yolks, and vanilla extract until well combined.
- Slowly add the chocolate mixture into the egg mixture, stirring until incorporated.
- Sift in the flour and salt, folding gently until no streaks remain. Be careful not to overmix!
- Carefully pour the batter into the prepared bundt cake pans, filling each about ¾ full.
- Bake in the preheated oven for 12-14 minutes, or until the edges look set but the centers still remain soft.
- Remove from the oven and let them cool in the pans for about 1-2 minutes before carefully inverting onto a cooling rack.
- Serve warm, allowing the chocolate center to flow!
Notes
- These cakes are best served warm for the gooey center.
- Store any leftovers in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini bundt cake
- Calories: 200
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg