Mini Espresso Bundt Cakes with Dark Chocolate Ganache (+Giveaways)

  • Author: Erin Alderson
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 12-14 1x
  • Category: Dessert



  • Bundt Cake:
  • 2 cups 2% milk
  • 1/4 cup espresso powder
  • 8 tablespoons unsalted butter
  • 3/4 cup cocoa powder
  • 2 cup whole wheat pastry flour
  • 1 cup dark brown sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups whole milk greek yogurt
  • 3/4 cup pure maple syrup
  • 3 large eggs
  • Ganache:
  • 8 ounces dark chocolate
  • 1 1/2 cups heavy cream
  • Extra dark chocolate, shredded


  1. Preheat oven to 350˚ and grease 6 (preferably 12) mini bundt pan .
  2. Whisk together espresso powder and milk in a pot. Heat mixture until it is hot, remove from heat and whisk in butter. Let cool slightly.
  3. In a large bowl combine cocoa powder, pastry flour, sugar, baking soda, and salt. Whisk together milk, greek yogurt, maple syrup, and eggs. Pour into dry ingredients and stir until just combined.
  4. Scoop out chocolate mixture and fill each bundt until 3/4 full. Bake for 15-18 minutes or until a knife comes out clean. Let cool in the pan for 15-20 minutes. Carefully loosen bundts and remove from pan. Continue to let you while you make ganache.
  5. While bundts cool, cut chocolate into small chunks and place in a bowl. Bring heavy cream to a near boil and pour over chocolate. Let sit for 4-5 minutes and then whisk until chocolate is smooth.
  6. Drizzle chocolate ganache over bundts and sprinkle with chocolate.