There’s nothing low calorie about these darling bundles of chocolaty goodness, so I made them using my mini bundt pan to create a semblance of self control. It’s proven that single serve size portions help control calories consumed. But who am I kidding? Any attempt to stop at consuming just one is thwarted by the magical pull of the rich moist chocolate cake, speckled with chocolate chips topped with a luscious chocolate butter cream frosting. Oh such chocolate magnificence!
Everyone needs a chocolate fix and I’ve got the perfect occasion to indulge. These luscious morsels will make an appearance at my son’s wedding open house which we’re hosting in July this summer. I’ll raise the ante by serving them along with the Mini Lemon Bundt Cakes with Citrus Cream Cheese Frosting. What a duo! Much like Tanner and Alexa! We adore Alexa and her family. What an awesome addition she is to the Mangum Mob, plus she elevates our family volleyball to a whole new level. (She’s 6’2″ and a professional volleyball player.)
I adapted this recipe from a Martha Stewart recipe by switching to whole wheat pastry flour, unrefined coconut oil in the cake and reduced-fat cream cheese in the frosting. These are little things that improve nutritional value, but I’m certainly not out to take away all the deliciousness of this simple dessert.
If you’re planning ahead, the unfrosted cakes store nicely in the freezer in an airtight container for up to 2 to 3 months. Pull out and bring to room temperature, then make a fresh batch of the frosting and you’re ready to serve.
Chocolate cake served in any form is such an all-American delight. Everyone loves a rich, moist cake smothered in creamy frosting. It’s got to be one of my favorite desserts. I guess that makes me an all-American gal. Enjoy!
- Double Chocolate Mini Bundt Cakes with Chocolate Butter Cream Frosting
- Cooking Spray
- 2 ounces bittersweet chocolate
- 3/4 cup unrefined coconut oil, melted
- 1 cup sugar
- 1 egg
- 1 cup water
- 1 cup buttermilk
- 2 cups whole wheat pastry flour
- 1 Tbsp baking soda
- 1/2 cup cocoa powder (I use Hershey's Special Dark Cocoa)
- 3/4 tsp salt
- 3/4 cup mini semisweet chocolate chips
- 2 ounces bittersweet chocolate
- 4 ounces reduced-fat cream cheese
- 4 Tbsp butter
- 2 cups powdered sugar
- 2 Tbsp unsweetened cocoa powder
- 1 tsp vanilla
- Preheat oven to 350 degrees F. Coat mini bundt pans with cooking spray.
- Melt chocolate in microwave (see frosting instructions below) and put in a bowl. Whisk in the oil, egg and sugar until smooth. Whisk in the water and buttermilk to chocolate mixture.
- Mix flour, cocoa powder, baking soda and salt in a medium bowl. Add half the dry ingredients to the wet ingredients. Add remaining dry ingredients and stir until smooth. Stir in mini chocolate chips. Pour the batter into pans and bake for 20-25 minutes, or until a toothpick inserted in center of cakes comes out clean. Remove from oven and let cool in pan 5 minutes then remove to wire rack and let cool completely. Pipe frosting into center of each mini cake. Store in an airtight container for up to a week (or if freezing see note below.)
- For the Frosting: Melt bittersweet chocolate in microwave on HIGH for 30 seconds, then stir. Heat another 30 seconds, then stir. If needed heat for 10 seconds, then stir. Set aside.
- Combine cream cheese and butter in a large bowl. Using an electric hand mixer or stand mixer beat on medium speed for 3 minutes. Slowly add sugar, cocoa powder and vanilla, mixing until well combined. Add melted chocolate and mix until well combined on medium-high speed for one more minute. Store frosting in refrigerator until ready to use.
May freeze unfrosted cakes in an airtight container for up to 2 to 3 months. When ready to serve, remove cakes from freezer and bring to room temperature. Prepare frosting and pipe into center of each cake.
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