Chocolate Bourbon Mini Bundt Cakes – How To Make These

What’s better than a chocolate cake?  Maybe it’s these Chocolate Bourbon Mini Bundt Cakes with Chocolate Caramel Ganache! 

You may remember the Pumpkin Spice Mini Bundt Cakes that I made last fall.  Well, I decided to tweak the recipe to make a chocolate bourbon version and this recipe is the result.

These chocolate mini cakes are so moist with just a hint of Kentucky bourbon.  To top it off, try a chocolate caramel ganache!  We’ve included the recipe!

Okay!  Before you make these tasty treats, check out these containers for sharing with your friends and family!  You’ll want to share!

Plastic Containers for your Chocolate Bourbon Mini Bundt Cakes ↓

Individual Plastic Containers for Your Chocolate Bourbon Mini Bundt Cakes

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Have you seen these cute little individual plastic containers?  Isn’t this the best idea for transporting these small desserts?   Well, searching on Amazon, I found some of these containers!  There are 50 to a pack and a roll of tape is included to ensure the lid stays shut.  (Although one of the reviews on this product complained about the two tabs to secure the container, I did not have any issues.)   These make it so easy to package these up to send home with the kids!

 

It just so happens I have 2 Nordic Ware mini bundtlette cake pans.  The ones I have are several years old and dark metal.  If you buy the shiny ones, you will want to bake these at 350° instead of 325°.

DIY Pan Release

Pan Release


DIY Cake Pan Release

Even though these bundtlette cake pans are non-stick, I want to be sure they will come out perfectly.  For easy cake removal, use this Cake Pan Release, which I found on If You Give a Blonde a Kitchen.  Haley’s recipe makes 2 – cups.  I made a smaller quantity, which you can find just below.

This ‘cake pan release' is incredibly easy to make and it works perfectly!  You simply beat equal parts of flour, shortening, and vegetable oil together until smooth and brush into the wells of the mini bundt cake pans.  You can use this on regular cake pans, too.  Store the leftover paste in an airtight glass container for up to three months.  No refrigeration is needed since there is no dairy in the recipe.

DIRECTIONS:  Preheat oven to 325°.

Chocolate Bourbon Mini Bundt Cake Batter:

First, prepare the bundt pans using the Cake Pan Release.

Next, pour the cake mix and instant pudding into a large mixing bowl.  (It’s a good idea to mix these together with a whisk before adding the other ingredients.)

Then, measure the remaining ingredients and pour or spoon into prep bowls.   I love these prep bowls.  You can make sure you don’t forget any ingredients by utilizing these.  (Not that I know anything about that…)

Then, pour or spoon the remaining ingredients on top of the cake mix – pudding mixture in the bowl.

Next, mix the ingredients together with an electric mixer on medium for about 2 minutes.  Then, scrape down the side of the bowl and scrape from the bottom to the top of the batter, making sure all the dry ingredients are combined.  Don’t over mix!

Finally, spoon the batter equally into each of the 9 Bundt cake wells.  Fill the wells up to about 1/2″ from the top of the wells, or up to 3/4 of the well.  Don’t fill it up any more than 3/4 full or it might run over the edges when the batter expands during baking.

Bake and Cool the Chocolate Bourbon Mini Bundt Cakes

This makes 9 mini bundt cakes. Bake for 18 – 20 minutes depending on your oven.  Check the center with a toothpick.  Take out of the oven immediately when a toothpick comes out clean.  

Set pans on a rack to cool for 15 – 20  minutes.

As a result of using the cake pan release, you can see that the little cakes pull away from the edges and come out of the pan perfectly.  Place a wire rack over the bundtlette pan and carefully flip it over.  The pan release works perfectly.  Allow the cakes to cool on the rack.

Try the chocolate caramel ganache below or drizzle or pipe your favorite icing or ganache over the cooled bundtlettes.

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Chocolate Caramel Ganache:

Ingredients:

• 1 cup Semi-Sweet Chocolate Chips
• 3/4 cup Heavy Cream
• 1/4 cup Salted Caramel Topping

Directions:

Measure chocolate chips and the caramel sauce and pour into a heat-safe glass bowl.  Heat the heavy cream in a small saucepan until it just begins to come to a boil.  Then, pour over the chocolate chips and cover with a plate for 5-minutes.  Don’t touch until the five minutes are over.  (You don’t have to cover with a plate or lid, but I’ve found the chocolate melts better when I do…)

Remove the lid.  Then, starting in the middle, stir or gently whisk until it comes together and forms a velvety sauce.

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Allow the chocolate to cool a bit before using it.  Then, with a spoon, drizzle the ganache over the bundtlettes.  If you let it cool a little more, you can pipe the chocolate caramel ganache onto the cakes.

Yield: 9 mini bundts

Chocolate Bourbon Mini Bundt Cakes

These chocolate bourbon mini bundt cakes are as delicious as they are easy to make!

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Ingredients

• Chocolate Bourbon Mini Bundt Cakes
• 15.25 oz. Devil's Food Cake Mix
• 3.4 oz. pkg. Chocolate Instant Pudding
• 1 – 1/4 cup Sour Cream
• 4 Large Eggs
• 1/2 cup Bourbon
• 1/3  cup Vegetable Oil
• 1 teaspoon Vanilla
• Chocolate Caramel Ganache:
• 1 cup Semi-Sweet Chocolate Chips
• 3/4 cup Heavy Cream
• 1/4 cup Salted Caramel Topping
• Prepare the chocolate Caramel ganache.

Instructions

DIRECTIONS:  Preheat oven to 325°.


Chocolate Bourbon Mini Bundt Cake Batter:

First, prepare the bundt pans using the Cake Pan Release.

Next, pour the cake mix and instant pudding into a large mixing bowl.  (It’s a good idea to mix these together with a whisk before adding the other ingredients.)

Then, measure and pour or spoon the remaining ingredients on top of the cake mix – pudding mixture in the bowl.

 Next, mix the ingredients together with an electric mixer on medium for about 2 minutes.  Then, scrape down the side of the bowl and scrape from the bottom to the top of the batter, making sure all the dry ingredients are combined.  Don't over mix!

Finally, spoon the batter equally into each of the 9 bundt cake wells.  Fill the wells up to about 1/2″ from the top of the wells, or up to 3/4 of the well.  Don’t fill it up any more than 3/4 full or it might run over the edges when the batter expands during baking.

This makes 9 mini bundt cakes. Bake for 18 - 20 minutes depending on your oven.  Check the center with a toothpick.  Take out of the oven immediately when a toothpick comes out clean.  

Set pans on a rack to cool for 15 – 20  minutes.

As a result of using the cake pan release, you can see that the little cakes pull away from the edges and come out of the pan perfectly.  Place a wire rack over the bundtlette pan and carefully flip it over.  The pan release works perfectly.  Allow the cakes to cool on the rack.

Try the chocolate caramel ganache below or drizzle or pipe your favorite icing or ganache over the cooled bundtlettes.

Measure chocolate chips and the caramel sauce and pour into a heat-safe glass bowl.  Heat the heavy cream in a small saucepan until it just begins to come to a boil.  Then, pour over the chocolate chips and cover with a plate for 5-minutes.  Don’t touch until the five minutes are over.  (You don't have to cover with a plate or lid but I've found the chocolate melts better when I do...)

Stir the Chocolate, Caramel, and Cream.

Remove the lid.  Starting in the middle, stir or gently whisk until it comes together and forms a velvety sauce.

Allow the chocolate to cool a bit before using it.  Then, with a spoon, drizzle the ganache over the bundtlettes.  If you let it cool a little more, you can pipe the chocolate caramel ganache onto the cakes.