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Champagne Chocolate Mini Bundt Cakes

Champagne Chocolate Mini Bundt Cakes combine two favorite flavors in one mini bundt cake.  They’re easy to make and perfect for parties.

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Champagne Chocolate Mini Bundt Cakes with Coupe

Champagne Chocolate Mini Bundt Cakes

What do you call the Goodwill store?  My mom calls it “The Goodwill,” and I seem to have adopted this usage.  I’ve learned that you can spot a certain type of thrift-store-loving Southerner by how they nickname their favorite pre-owned merchandise retailers, also known as “junk stores.”

I was at The Goodwill browsing my favorite section (the plates and glassware) when I spotted the cutest little champagne coupes rimmed with gold.  Truthfully, coupes aren’t the best vessel for champagne, especially when compared to flutes, but they have their own cachet.

The coupe appears in all sorts of interesting places.  You can spot it in the opening credits of the 60’s TV show “The Avengers.”  It’s also the vessel for James Bond’s cocktail of choice in Casino Royale, the Vesper.

It’s one sophisticated little piece of glassware.

Since today’s recipe breaks out the bubbly, I decided to break out the coupe.  Only one remains, unfortunately; its twin was accidentally shattered a while back.

Champagne Chocolate Mini Bundt Cakes

These Champagne Chocolate Mini Bundt Cakes are a perfectly elegant little treat, suitable for parties.  They’re not complicated to make.  You place your dry ingredients in one bowl, your wet ingredients in another; then whisk each individually before combining them to make the batter.

I’ll let you in on a little secret.  These champagne chocolate mini bundt cakes can actually be made with any good sparkling wine, like a cava, or a bubbly rose.  If you find the coupe to be as romantic as I do, you can shop for your own set here.

This recipe requires a 12 cavity mini bundt.  You can pick up the one I used right here.

 

Champagne Chocolate Mini Bundt Cakes with Coupe
4.2 from 5 votes
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Champagne Chocolate Mini Bundt Cakes

Champagne Chocolate Mini Bundt Cakes combine two favorite flavors in one mini bundt cake. They're easy to make and perfect for parties.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 12 cakes
Calories 175 kcal
Author Katie Moseman

Ingredients

  • 1 TB unsalted butter for the pan
  • 1/2 cup flour
  • 1/2 cup Dutch process cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup champagne or any sparkling wine
  • 8 TB unsalted butter melted and cooled
  • 2 eggs
  • 1 cup sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350 F. Place flour, cocoa, baking powder, and salt in a mixing bowl and whisk together until well combined. Thoroughly butter all the cavities of a 12 cavity mini bundt pan.
  2. In another mixing bowl, combine champagne, melted butter, eggs, sugar, and vanilla and whisk until it looks smooth and creamy.  This liquid mixture may look slightly curdled; that's normal.

  3. Combine the wet and the dry ingredients and stir until just combined, scraping down the sides of the bowl as needed.
  4. Fill mini bundt cake cavities about 2/3 full with batter.

  5. Bake for about 13 minutes. Remove pan from oven and cool for 15 minutes on a rack. Gently loosen the cakes from the pan, cover the pan with a platter, and invert to turn out the cakes. Serve slightly warm, or cool completely to garnish with powdered sugar.

Recipe Notes

You need a 12 cavity mini bundt pan for this recipe.

Nutrition Facts
Champagne Chocolate Mini Bundt Cakes
Amount Per Serving
Calories 175 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 47mg16%
Sodium 61mg3%
Potassium 100mg3%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 16g18%
Protein 2g4%
Vitamin A 275IU6%
Calcium 21mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Like mini bundt cakes?  Try these.

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Champagne Chocolate Mini Bundt Cakes

Recipe Rating




Pat

Saturday 26th of January 2019

Flavor is wonderful but mine didn't rise very much. Any suggestions?

Katie Moseman

Tuesday 5th of February 2019

When that happens to me, it's usually the baking powder. Sometimes it's just a little bit too old and loses its "oomph." I buy new baking powder (and baking soda, while I'm at it) constantly, in small quantities, so it's always really fresh. On rare occasions, the problem might be that the batter was overmixed, or sat out too long before going in the oven.

Michele

Wednesday 6th of June 2018

Would this recipe work in a regular bundt cake pan too?

Katie Moseman

Wednesday 6th of June 2018

Hi Michele,

That's a little tricky. The amount of batter is scaled down for this recipe, so if I had to make a guess, I'd say it's about half the batter needed to fill up a regular bundt pan. If you really want to use a regualr bundt pan (12 cup volume), I would double this recipe, and then pour in the finished batter about 2/3 the way up the side of the pan (so it's full size but not in danger of overflowing). You may end up with leftover batter though.

Best,

Katie

Kathy M.

Wednesday 31st of May 2017

What a neat combo. Sounds good!