Chocolate Espresso Mini Bundt Cake with Salted Caramel
Chocolate Espresso Mini Bundt Cake with Salted Caramel is a decadent dessert that marries rich chocolate with the boldness of espresso, finished off with a drizzle of heavenly salted caramel. These charming mini cakes are perfect for gatherings or cozy afternoons, delivering a delightful flavor experience in every bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 8 mini bundt cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp espresso powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- For the Salted Caramel: 1 cup granulated sugar
- 6 oz heavy cream
- 1 tsp flaky sea salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini bundt pan.
- In a bowl, whisk together flour, cocoa powder, espresso powder, and sugar.
- In another bowl, beat softened butter and eggs until fluffy. Gradually mix in milk.
- Combine wet and dry ingredients until just mixed; do not overmix.
- Pour batter into mini bundt cavities two-thirds full.
- Bake for 20-25 minutes or until a toothpick comes out clean. Cool slightly before removing from pans.
- Drizzle warm salted caramel sauce over cooled bundts and serve.
Nutrition
- Serving Size: 1 cake (65g)
- Calories: 260
- Sugar: 24g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg