Mini Chocolate Bundt Cake with Silky Cocoa Glaze
A wonderfully moist mini chocolate bundt cake crowned with a glossy cocoa glaze — perfectly sized for two and ready in under an hour. Pantry staples, effortless technique, and seriously satisfying results.
🛒 Ingredients
2 servings
- 1/3 cup (65 g) granulated sugar
- 1/3 cup (40 g) all-purpose flour
- 1 egg
- 1/4 cup (55 g) melted butter
- 1 tsp baking powder
- 1 tbsp unsweetened cocoa powder
- 1/2 cup (100 g) sugar (glaze)
- 3 tbsp unsweetened cocoa powder (glaze)
- 2 tbsp milk
- 1 tbsp butter (glaze)
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a 14 cm (5.5 in) bundt pan.
- 2
In a bowl, whisk together the sugar, flour, baking powder, and cocoa. Add the egg and melted butter, then mix until a smooth batter forms.
- 3
Pour into the prepared pan and bake 30 minutes, or until a toothpick inserted comes out clean. Cool completely before unmoulding.
- 4
In a small saucepan, combine the sugar, cocoa, and milk. Bring to a boil over medium heat without stirring.
- 5
Boil for exactly 1 minute.
- 6
Remove from heat, add the butter, and stir energetically until the glaze thickens and turns glossy.
- 7
Pour the warm glaze over the cooled cake immediately and allow to set for a few minutes before serving.
💡 Chef's Tip
Glaze the cake while the sauce is still warm and pourable for the smoothest finish. A pinch of flaky sea salt on top amplifies the chocolate flavour beautifully.
Similar Recipes
Same category — Desserts
🍽️ Complete your meal
More ideas to accompany this dish
