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
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.
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
Champagne Chocolate Mini Bundt Cakes combine two favorite flavors in one mini bundt cake. They're easy to make and perfect for parties.
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
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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.
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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.
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Combine the wet and the dry ingredients and stir until just combined, scraping down the sides of the bowl as needed.
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Fill mini bundt cake cavities about 2/3 full with batter.
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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.
Like mini bundt cakes? Try these.
- White Russian Mini Bundt Cakes.
- Chocolate Dipped Vanilla Mini Bundt Cakes
- Citrus Cocktail Mini Bundt Cakes
Like full-sized bundt cakes? Try these.
- Toffee Chip Hot Chocolate Pound Cake
- Spiced Fruitcake
- Cinnamon Chocolate Chip Bundt Cake
- Lemon Balm Bundt Cake
Kathy M. says
What a neat combo. Sounds good!
Michele says
Would this recipe work in a regular bundt cake pan too?
Katie Moseman says
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
Pat says
Flavor is wonderful but mine didn’t rise very much. Any suggestions?
Katie Moseman says
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.