These mini chocolate bundt cakes with candied orange slices are packed full of chocolatey goodness and topped off with a festive touch.
These mini bundt cakes are pretty dense and fudgy. They're small but mighty chocolatey.
They also have a bit of dark rum in them. It's Christmas. Why not.
The candied orange slices will totally impress people, but I will say that you don't need to make them if you're rolling your eyes here.
I like making recipes complicated and time-consuming. I get it. Sometimes you just want plain chocolate cake, and there's nothing wrong with that.
The cool thing about making the candied oranges is that you're left with a lovely orange syrup that you can use it other recipes (a cocktail maybe?). It's actually really easy to make the candied oranges. You just gently boil the orange slices in sugar water until they're translucent. Perfect for Christmas, but nice year-round.
The glaze is super easy, and you don't even need to bother with melting chocolate.
I simply used a spoon to drizzle it over the cooled mini bundt cakes.
I used a mini bundt (bundtlette) pan that has room for six little bundt cakes. I haven't tested this myself, but I am fairly certain that this recipe would work for a mini bundt pan that has spots for a dozen smaller cakes, as long as its total capacity is 4 cups. Keep in mind that the batter does expand, so you don't want to fill each cavity right to the top.
I'm totally squealing over the word "bundtlette" by the way. It just adds an extra level of cuteness to this situation. Ok, I'm done now.
Mini Chocolate Bundt Cakes + Chocolate Glaze
Mini bundt cakes:
- 1/2 cup butter melted + extra to grease pan
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1 cup flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 egg
- 1/2 teaspoon pure vanilla extract
- 1/4 cup sour cream
- 1/4 cup dark rum
- 1/3 cup milk chocolate chips
- 1 cup powdered sugar
- 3 tablespoons cocoa powder
- 1 teaspoon pure vanilla extract
- 1/4 cup milk
- Preheat oven to 375F. Position rack in the middle of the oven.
- Melt the butter. Let it cool while you prepare the other ingredients and grease the bundt pan.
- Add the dry ingredients (except the chocolate chips) to a mixing bowl. Stir to combine.
- Add the wet ingredients to the bowl. Mix until combined using a hand mixer. Stir in the chocolate chips. Add the batter to your mini bundt pan.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Meanwhile, make the glaze by whisking the glaze ingredients together.
- Let the mini bundt cakes cool in the pan for at least 20 minutes, then transfer them to a cooling rack.
- Once the mini bundt cakes are cool, drizzle the glaze on, and add the candied orange (optional). Store the cakes in an airtight container.
I decided to write the recipe for the mini bundt cakes + glaze separately from the candied orange slices to give you a better idea of how long everything will take to cook. I made them at the same time to cut down on total cooking time, but you could always make the candied orange slices a day ahead.
And here's the recipe for the candied orange slices:
Candied Orange Slices
- 1 navel orange
- 1.5 cups water
- 1 cup granulated sugar
- Wash the orange well to remove any wax. Slice the orange into 1/4" slices. Discard the ends.
- Add sugar and water to a wide pan. Bring to a boil then reduce the heat to medium-low so it's gently boiling. Add the orange slices in a single layer. Gently boil for 20 minutes then flip the orange slices. Continue to cook for an additional 20 minutes. At this point, the oranges may not be candied yet, so keep cooking them until they're translucent and the syrup thickens up, flipping every 5-10 minutes. It took me close to an hour for the orange slices to become translucent.
- Remove orange slices to a cooling rack (it's a good idea to put a piece of wax paper underneath to catch any sugary drips). Leave until they've cooled and set. Slice them as needed to garnish your mini bundt cakes.
- You can reserve the remaining orange flavored syrup to use in other recipes.
- Recipe adapted from Tastemade.