Dark Chocolate Bundt Cake

Serves 12 mini bundt cakes


  • 226g butter
  • 240g brewed espresso
  • 80g cocoa powder
  • 1 tsp salt
  • 260g all-purpose flour
  • 350g sugar
  • 10g baking soda
  • 2 eggs
  • 113g sour cream
  • 1 tsp vanilla paste
  • 300g dark chocolate, chopped


Grease mini bundt pans well with PAM spray and set aside. In a small pot, bring butter and espresso to a boil. Pour over cocoa powder and whisk until smooth. Set aside to cool. Sift together salt, flour, sugar and baking soda. Pour over cocoa mixture and whisk until smooth. Add eggs, one at a time, making sure to full incorporate before adding the next. Add sour cream and vanilla paste and whisk until smooth. Fold in chopped chocolate. Transfer to prepared cake pans, approximately 130g each. Bake at 350°F for about 25 minutes, rotating halfway, or until skewer comes out clean.

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