Chocolate Bundt Cake
Baked in a mini bundt pan for perfect little individual cakes! 2 easy recipes & about an hour is all you need! Use a 6 cup capacity bundt pan for one larger cake instead!
Ingredients
- 1 Recipe Chocolate Cake
- 1 Recipe Vegan Ganache
- 1 Pint Fresh Raspberries
- 1 Recipe Vegan Sprinkles *optional
Instructions
- Be sure to grease your bundt pans extra well! They are notorious for sticking!
- Preheat the oven to 350°F & then mix the recipe for the chocolate cake according to the instructions on that recipe post.
- The mini bundt cakes baked for 20 minutes exactly. For a larger 6 cup bundt pan it will take closer to 1 hour
- Prepare the ganache according to the instructions on that blog post & once the mini bundt cakes are cooled turn them out onto a cooling rack & drizzle each one with warm ganache
- Top with fresh raspberries or vegan sprinkles
Video
Notes
Storage Chocolate bundt cakes will stay fresh at room temperature for up to 4 days wrapped loosely, or refrigerate for up to 1 week or freeze for up to 1 month
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