Description

Indulge in the exquisite flavors of Chocolate Chambord Mini Bundt Cakes, where rich chocolate meets the fruity essence of raspberry liqueur. Perfect for dessert parties, family gatherings, or a cozy night in, these mini bundt cakes are sure to impress with their decadent taste and elegant presentation. Each bite delivers a delightful balance of indulgence and charm, making them a standout choice for chocolate lovers everywhere. Whether served warm with a drizzle of glaze and fresh raspberries or enjoyed chilled, these delightful treats promise to elevate any occasion.

Ingredients

Scale

1 cup sugar
1/3 cup butter (softened)
2 eggs
1 cup flour
1/2 cup cocoa powder
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1/4 cup + 2 Tbsp half-and-half cream
2 Tbsp Chambord
1/2 cup semi-sweet chocolate (for the glaze)
2 Tbsp butter (for the glaze)
1 Tbsp light corn syrup (for the glaze)
1 Tbsp Chambord (for the glaze)
Raspberries for garnish

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Instructions

Preheat oven to 350°F and generously grease a six-hole mini bundt pan with cooking spray.
In a mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt; set aside.
Cream softened butter and sugar in a stand mixer until fluffy. Add eggs one at a time, mixing well after each addition.
Gradually mix in dry ingredients and Chambord until just combined.
Divide batter among mini bundt molds and bake for 22-25 minutes or until a toothpick comes out clean. Cool before transferring to wire racks.
For the glaze, melt butter in a saucepan over low heat; stir in chocolate until melted. Add corn syrup and Chambord; mix well.
Drizzle glaze over cooled cakes and garnish with fresh raspberries.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cake (45g)
Calories: 180
Sugar: 12g
Sodium: 135mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg