Milk Chocolate Mini Bundt Cakes Recipes

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MILK CHOCOLATE BUNDT CAKE



Milk Chocolate Bundt Cake image

Try this recipe for a moist mild chocolate cake that cuts cleanly and doesn't need frosting. This scrumptious snack cake travels very well, so it's a snap to share anywhere.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12-14 servings.

Number Of Ingredients 12

1 milk chocolate candy bar (7 ounces), broken into pieces
1/2 cup chocolate syrup
1 cup butter, softened
1-1/2 cups sugar
4 eggs
1 teaspoon vanilla extract
2-3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Confectioners' sugar, optional

Steps:

  • In a microwave, melt candy bar with chocolate syrup; stir until smooth. Set aside to cool. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate mixture and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 423 calories, Fat 20g fat (12g saturated fat), Cholesterol 100mg cholesterol, Sodium 338mg sodium, Carbohydrate 57g carbohydrate (36g sugars, Fiber 1g fiber), Protein 6g protein.

MINI BUNDT CAKES



Mini Bundt Cakes image

Celebrate spring with these easy mini bundt cakes. Tips and tricks for making individual bundt cakes with frosting.

Provided by Julie Clark

Categories     Dessert

Time 31m

Number Of Ingredients 6

1 box yellow cake mix (plus ingredients on the back of the box)
1 cup powdered sugar
1/2 teaspoon vanilla extract
1-3 tablespoons milk
2 drops red food coloring
flower sprinkles

Steps:

  • Preheat oven to 350 degrees.
  • Prepare cake mix according to package directions, or use your favorite yellow cake recipe.
  • Pour batter into 6 cavity mini bundt cake pan, filling just over half way. You may have a little batter left.
  • Bake for 21 minutes.
  • Remove from oven and cool 10 minutes in the pans. Then turn them out onto a wire rack to cool completely.
  • Stir ingredients together in small bowl. Add the milk one tablespoon at a time until the glaze is drizzle consistency.
  • Drizzle icing over cakes.
  • Sprinkle with flower sprinkles while the glaze is still wet..

Nutrition Facts : Calories 397 kcal, Carbohydrate 91 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Sodium 628 mg, Fiber 1 g, Sugar 57 g, ServingSize 1 serving

GHIRARDELLI CHOCOLATE CHIP MINI BUNDT CAKES



Ghirardelli Chocolate Chip Mini Bundt Cakes image

These Mini Bundt Cakes make the perfect centerpiece for your brunch table! For best results use Ghirardelli Semi-Sweet Chocolate Chips and top with Ghirardelli Chocolate Bunnies filled with luscious caramel.

Provided by Ghirardelli

Categories     Trusted Brands: Recipes and Tips     Ghirardelli®

Time 1h

Yield 6

Number Of Ingredients 14

Nonstick cooking spray for baking
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
¾ cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
⅔ cup sour cream
1 (12 ounce) bag Ghirardelli® Semi-Sweet Chocolate Baking Chips, divided
3 tablespoons unsalted butter
2 tablespoons Ghirardelli® Semi-Sweet Chocolate Mini Baking Chips
Ghirardelli Milk Chocolate Bunnies

Steps:

  • Preheat oven to 350 degrees F. Coat six 1-cup mini fluted tube cake molds with nonstick cooking spray for baking.
  • In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
  • In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until fluffy. Beat in eggs, one at a time. Beat in vanilla. Beat in flour mixture alternately with sour cream, beating on low after each addition just until moistened. Fold in 1 cup chocolate chips. Divide into prepared molds.
  • Bake for 20 minutes or until a wooden pick inserted near the centers comes out clean. Remove and cool in a pan on a wire rack for 5 minutes. Remove from molds. Cool completely.
  • In a small saucepan over low heat, melt the remaining baking chips with 3 tablespoons butter until smooth and glossy. Cool slightly and spoon over cooled cakes. Sprinkle with mini baking chips.
  • Top cakes with your favorite Ghirardelli Bunnies or Eggs.

Nutrition Facts : Calories 828.7 calories, Carbohydrate 100.4 g, Cholesterol 131.3 mg, Fat 49.9 g, Fiber 4.2 g, Protein 11.1 g, SaturatedFat 29.3 g, Sodium 443.3 mg, Sugar 58.2 g

MILK CHOCOLATE MINI BUNDT CAKES



Milk Chocolate Mini Bundt Cakes image

Make and share this Milk Chocolate Mini Bundt Cakes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h7m

Yield 6 serving(s)

Number Of Ingredients 15

3/4 cup chopped walnuts or 3/4 cup chopped pecans
2 teaspoons unsweetened cocoa powder
2 teaspoons sugar
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, at room temperature
1/3 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup whole milk
7 ounces premium-quality milk chocolate, melted and cooled
2 ounces bittersweet chocolate, finely chopped
2 teaspoons light corn syrup
1 tablespoon chopped toasted pecans (optional)

Steps:

  • Center a rack in the oven; preheat oven to 350°; generously butter a 6-mold mini Bundt pan.
  • Make the swirl: toss the nuts, cocoa, and sugar together in a bowl; set aside.
  • Make the cake: in a bowl, whisk the flour, baking powder, and salt together; set aside.
  • Working with a stand mixer fitted with paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until smooth, about 3 minutes (always scrape down sides of bowl as needed when mixing).
  • Add in the egg; beat 1 minute; then beat in the vanilla (don't be concerned if the mixture looks curdled-it will smooth out soon).
  • Decrease mixer speed to low; add in half the flour mixture, mixing only until incorporated.
  • Add in the milk, and when it is blended into the batter, add the remaining flour mixture, again mixing just to incorporate.
  • Add in the melted chocolate; mix to blend.
  • Fill each of the mini Bundt molds with a little batter, then divide the swirl mixture evenly among the molds; top off the Bundts with the remaining batter.
  • Bake 20-22 minutes or until test done (pick comes out clean).
  • Transfer the pan to a rack; let rest for 5 minutes; then invert them onto the rack and let them cool to room temperature.
  • Make the glaze: melt the chocolate in a heatproof bowl over a saucepan of simmering water OR in a microwave oven (my preferred method).
  • Stir in the corn syrup; using a small offset metal spatula or a table knife, spread the shiny glaze over the tops of the cooled Bundts, then scatter the nuts, if using, over the glaze.
  • Let the glaze set at room temperature; it will take about 15 minutes.

CHOCOLATE MILK BUNDT CAKE



Chocolate Milk Bundt Cake image

CHOCOLATE MILK BUNDT CAKE: A SWEET, MOIST HOMEMADE CHOCOLATE CAKE THAT IS LOADED WITH CHOCOLATE MILK AND CHOCOLATE CHIPS TO CREATE THE BEST BUNDT CAKE EVER!

Provided by Jessica - The Novice Chef

Time 1h5m

Number Of Ingredients 11

1 3/4 cups all purpose flour
1/4 cup cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1/2 cup (1 stick) butter, melted
2 teaspoons vanilla extract
4 large eggs
2 cups granulated sugar
1 cup a2 Milk® Chocolate 2% Reduced Fat Milk
1 cup semi sweet chocolate chips
powdered sugar, for dusting

Steps:

  • Preheat the oven to 325°F. Adjust an oven rack to the middle position. Grease and flour a 12-cup Bundt cake pan.
  • In a small bowl, whisk together flour, cocoa powder, baking powder and salt until smooth.
  • In an electric mixer fitted with the whisk attachment, combine eggs and sugar on medium-high speed for 3 minutes, until the mixture triples in size. Add the melted butter and vanilla extract, whisking until well combined.
  • Add the dry ingredients and start mixing. Slowly add the a2 Milk® Chocolate 2% Reduced Fat Milk, whisking until smooth. Fold in chocolate chips.
  • Pour the batter into the prepared pan and bake for 50 to 60 minutes. Cake is done when a toothpick inserted in the center should come out clean, with a few crumbs attached.
  • Cool in the pan for 10 minutes before inverting onto a cooling rack or serving plate to cool completely. Dust cake with powdered sugar and serve!

Nutrition Facts : Calories 618 calories, Carbohydrate 114 grams carbohydrates, Cholesterol 98 milligrams cholesterol, Fat 16 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 442 grams sodium, Sugar 88 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

SUPER MOIST CHOCOLATE BUNDT® CAKE



Super Moist Chocolate Bundt® Cake image

I wanted to make a chocolate cake without using instant cake mixes and voila! An extremely scrumptious and moist chocolate Bundt® cake! Top with a dusting of powdered sugar or vanilla ice cream if desired.

Provided by MONICASJ

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h15m

Yield 14

Number Of Ingredients 13

2 cups all-purpose flour
1 cup white sugar
½ cup sweetened cocoa powder
1 (3.9 ounce) package instant chocolate pudding mix
1 ½ teaspoons baking soda
¼ teaspoon salt
1 cup milk
1 cup vegetable oil
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
½ cup warm water
1 ½ cups semisweet chocolate chips, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®), or use a nonstick pan.
  • Combine flour, sugar, cocoa powder, pudding mix, baking soda, and salt in a bowl. Add milk, oil, and vanilla extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add eggs and beat for 2 minutes more. Add warm water and sour cream; beat until combined. Scrape down sides of the bowl. Stir in chocolate chips and pour batter into the prepared pan.
  • Bake in the preheated oven until top is springy to the touch and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove and let cake cool thoroughly.

Nutrition Facts : Calories 455 calories, Carbohydrate 52.8 g, Cholesterol 48.5 mg, Fat 26.5 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 8.2 g, Sodium 329.9 mg, Sugar 30.4 g

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