Description

These Mini Chocolate Lava Bundt Cakes are decadent individual desserts featuring a rich, molten chocolate center encased in a tender cake. Perfectly portioned and baked to achieve a gooey core surrounded by a soft cake exterior, they make a delightful treat for chocolate lovers. Garnished with powdered sugar and optional fresh berries or whipped cream, these cakes combine elegance and indulgence in a quick 22-minute recipe.

Ingredients

Scale

Main Ingredients

1/2 cup (1 stick) unsalted butter, plus extra for greasing
4 oz dark chocolate (60-70% cocoa), chopped
2 large eggs
2 large egg yolks
1/2 cup granulated sugar
1/4 teaspoon salt
1/4 cup all-purpose flour
1 teaspoon vanilla extract

For Finishing

1 tablespoon cocoa powder (for dusting molds)
Powdered sugar (for garnish)
Fresh berries or whipped cream (optional)

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Instructions

Preheat and Prepare Molds: Preheat the oven to 425°F (220°C). Grease four mini bundt cake molds thoroughly with butter and dust the interiors with cocoa powder to prevent sticking and add subtle chocolate flavor.
Melt Chocolate and Butter: Combine the butter and chopped dark chocolate in a microwave-safe bowl or double boiler. Heat gently until completely melted and the mixture is smooth. Set aside to cool slightly to avoid cooking the eggs when combined.
Whisk Eggs and Sugar: In a separate bowl, whisk together the whole eggs, egg yolks, granulated sugar, and salt. Continue whisking until the mixture is pale in color and has thickened to incorporate air for a light texture.
Combine Chocolate Mixture and Vanilla: Stir the melted chocolate and butter mixture along with the vanilla extract into the whisked eggs and sugar. Mix until fully blended.
Fold in Flour: Gently fold the all-purpose flour into the chocolate batter just until incorporated. Avoid overmixing to maintain the cake’s tender crumb and ensure the molten center.
Fill Bundt Molds: Evenly divide the batter among the prepared mini bundt molds, filling each nearly to the top.
Bake: Place the molds in the preheated oven and bake for 10-12 minutes, or until the cake edges are set but the centers remain soft and molten, providing the signature lava texture.
Rest and Invert Cakes: Remove the cakes from the oven and let them rest for 1-2 minutes to slightly firm up. Carefully invert each cake onto serving plates.
Garnish and Serve: Dust the tops of the cakes with powdered sugar. Optionally, serve alongside fresh berries or a dollop of whipped cream to complement the rich chocolate flavor.

Notes

Be careful not to overbake to preserve the lava center; the cakes should have set edges but still be soft in the middle.
Using high-quality dark chocolate with 60-70% cocoa ensures a rich, balanced flavor.
If mini bundt cake molds are unavailable, you can use muffin tins, but adjust greasing and dusting accordingly.
Allow the melted chocolate mixture to cool slightly before mixing with eggs to prevent curdling.
The batter can be prepared a few hours ahead and refrigerated; bring to room temperature before baking.