Chocolate Ganache over Mini Eggless Dark Chocolate Bundt Cakes


Last night, I met up with some of my friends after a very long time. I’ve also been particularly stressed off late, and was looking forward to an opportunity to cook. The menu was a potpourri of mostly vegan dishes from across the world:

Guacamole with chips
Pasta in arabiatta sauce
Spicy cilantro rice
Black pepper sauce with vegetables and tofu

Along with a bottle of Resiling from V. Sattui.

Anyway, a few weeks back, I stopped by Bed Bath & Beyond and found a delightful mini-bundt cake pan from Wilton


I have been looking forward to using this pan ever since and was glad that last night’s party provided an occasion to do so. I loved making these mini chocolate bundt cakes, topped with velvety dark chocolate ganache, served with vanilla ice cream on the side.



For the mini bundt cakes
Makes 15

1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp salt
3/4 tsp baking soda
1 cup sugar (or more if you like your cakes sweet)
1 cup milk  (you can switch this with soy milk or water for a vegan version)
2 tbsp apple cider vinegar
2 tsp vanilla
1/2 cup vegetable or canola oil
2 tsp oil + 1 tbsp cocoa for greasing and dusting 
Finely sliced almonds to garnish 

For the chooclate ganache
Makes enough to cover 28 cakes

 I adapted this recipe from something I saw at
8 ounces semi-sweet or dark chocolate, chopped
3/4 cup heavy whipping cream
2 tbsp butter
2.5 tbsp cointreau 


Mini Bundt Cakes

  1. Dust and grease each of the mini pans
    Tip: The cocoa will be hard to dust by swirling the pan. Use a seive to dust the cocoa in each of the cavities.
  2. Pre-heat the oven to 350 degrees F.
  3. Sift the cocoa in the flour along with the sugar, salt and baking soda.
  4. Add the vinegar to the milk. Mix in the vanilla, oil.
  5. Gently fold in the wet ingredients with the dry ingredients. Don’t overmix.
  6. Pour the mix into the moulds and bake for 15 – 20 minutes or until a knife through the cake comes out clean. 


Velvety Chocolate Ganache

  1. In the microwave or the stove, bring the whipped cream and the butter to a boil.
  2. Pour over the chopped chocolate pieces and let sit for a couple of minutes. Pick a chocolate you like to eat. Since I wanted dark cakes that weren’t too sweet, I chose dark chocolate here too. 
  3. Gently stir the mix – try not to incorporate any air into it.
  4. Add the cointreau to your ganache. You can skip this step altogether, or pick another liquor to go with it.

Once the cakes are done, let them cool in the pan for a couple of minutes. Gently knock the pan on all sides and pull the cakes out on a rack. With a brush, coat them with the ganache. Garnish with almond flakes, if desired.

Serve as is or with vanilla ice-cream. 

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