These Chocolate and Whipped Caramel Mini Bundt Cakes are perfect for finishing a meal with sweetness, they are quick to prepare and truly delicious.
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With the whipped caramel, they will be a real treat that will win everyone over at the first bite. These mini bundt cakes can also be prepared the day before, making them even more delicious.
The chocolate and caramel mini bundt cakes are not the classic cakes to eat for breakfast or a snack, but rather a delicious dessert covered with a chocolate cream and whipped caramel that will make them truly unique.
If you like after-meal desserts, below I leave you other delicious ideas, and then right after the photo, we’ll discover how to make these mini bundt cakes with chocolate and caramel!!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Chocolate and Caramel Mini Bundt Cakes
- 3 eggs (medium)
- 1 1/4 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup sunflower seed oil (or 1/2 cup cold butter)
- 1 packet baking powder
- 1 tsp vanilla extract
- 2/3 cup caramel (salted and whipped)
- 5.3 oz dark chocolate
- 2/3 cup fresh cream
- to taste hazelnuts (chopped or other nuts as desired)
Tools
- Bundt Cake Pans single-serving
- 3 Bowls
- 1 Electric Mixer
- 1 Saucepan
Preparation of Chocolate and Caramel Mini Bundt Cakes
To prepare the chocolate and whipped caramel mini bundt cakes, first make the caramel and let it cool.
Then prepare the batter for the mini bundt cakes. In a large bowl, use the electric mixer to beat the eggs with the sugar for at least 8 minutes until you have a pale and frothy mixture.
Sift the flour with the baking powder.
With the mixer running, gradually add the sunflower seed oil.
If you are using butter instead of oil, add it at room temperature, cut into pieces.
Finally, incorporate the flour all at once along with the teaspoon of vanilla extract (you can use a packet of vanillin if you prefer).
Gently fold everything together using a rubber spatula with delicate movements from bottom to top.
Preheat the oven to 340°F in static mode and butter and flour the single-serving bundt cake molds.
Pour the batter into each mold until reaching 3/4 of their capacity, place them in the middle rack of the oven.
Bake the mini bundt cakes for 25 minutes; do the toothpick test before removing from the oven (it should come out dry).
If not, extend the baking by another 5 minutes.
Alternatively, you can bake the chocolate and caramel mini bundt cakes in the microwave using the Combi (microwave + convection) function at 90w power for 12/14 minutes.
In the meantime, use the electric mixer to whip the caramel you prepared earlier and let cool.
In a saucepan, heat the cream until it almost boils.
Chop the dark chocolate into pieces.
When the cream shows the first bubbles, remove from heat, add the dark chocolate, and stir with a spatula to melt it.
Cover with cling film in contact and let it cool.
Once baked and cooled, remove the mini bundt cakes from the molds and place them on a large serving plate.
With a spoon, drizzle the chocolate to partially cover each mini bundt cake.
Place the whipped caramel in a pastry bag and decorate over the chocolate by making caramel stripes.
Chop the nuts and sprinkle them on top.
Keep the mini bundt cakes in the refrigerator until serving.
How to store Chocolate and Caramel Mini Bundt Cakes
You can keep them in the refrigerator for 3 days well sealed in an airtight container.
If you want to store them without chocolate and caramel, you can keep them for 2 days inside a metal tin or a cake container outside the fridge.
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