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Mini Chocolate Lava Bundt Cakes

Delightful mini cakes with a rich chocolate taste and gooey molten center, perfect for special occasions or sweet indulgence.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 6 cakes
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cakes
  • 1/2 cup unsalted butter
  • 1 cup semisweet chocolate chips Use high-quality chocolate for best flavor
  • 1 cup powdered sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • Pinch salt

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) and grease a mini bundt pan.
  2. In a microwave-safe bowl, melt the butter and chocolate chips together until smooth.
  3. Stir in the powdered sugar until well combined.
  4. Add the eggs and egg yolks, one at a time, beating well after each addition.
  5. Mix in the vanilla, flour, and salt until just combined.
  6. Pour the batter into the mini bundt pan, filling each mold about 2/3 full.
  7. Bake for 12-14 minutes or until the edges are set but the center is soft.
  8. Let cool for 1 minute, then invert onto a plate.
Serving
  1. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
  2. Add a sprinkle of powdered sugar or a drizzle of chocolate sauce for extra sweetness.

Notes

Make sure not to overbake the cakes; the centers should remain soft and gooey. For variations, add a pinch of espresso powder or a fruit in the center.