Indulgent Triple Chocolate Mini Bundt (Print-Friendly Version)
Moist mini bundts with three kinds of chocolate chips for a rich and indulgent dessert.
# Ingredients Required:
→ Dry ingredients
01 -
190 grams all-purpose flour
02 -
50 grams unsweetened cocoa powder
03 -
5 grams baking powder
04 -
2.5 grams baking soda
05 -
1.25 grams salt
→ Wet ingredients
06 -
115 grams unsalted butter, melted
07 -
150 grams granulated sugar
08 -
55 grams brown sugar
09 -
2 large eggs
10 -
5 milliliters vanilla extract
11 -
180 milliliters whole milk
→ Chocolate mix-ins
12 -
90 grams semi-sweet chocolate chips
13 -
90 grams dark chocolate chips
14 -
90 grams white chocolate chips
# Detailed Directions:
01 -
Preheat the oven to 175°C and grease the mini bundt cake pan thoroughly.
02 -
In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
03 -
In a separate bowl, blend the melted butter with granulated and brown sugar until the mixture is smooth and homogenous.
04 -
Add the eggs one at a time along with the vanilla extract to the butter and sugar mixture, mixing well after each addition.
05 -
Gradually add the dry ingredient mixture alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
06 -
Gently fold the semi-sweet, dark, and white chocolate chips into the batter.
07 -
Evenly distribute the batter into the prepared mini bundt pan and bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
08 -
Allow the cakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
# Helpful Advice:
01 -
Ensure not to overmix the batter to retain a light and tender crumb.