If you’re craving a decadent showstopper that’s secretly a breeze to whip up, Mini Chocolate Lava Bundt Cakes are about to become your new dessert crush. Each petite cake hides a molten chocolate center framed by a delicate, lightly crisp exterior — perfect for date nights, dinner parties, or just treating yourself. With just a handful of everyday ingredients and a sprinkling of creativity, you’ll discover why these molten masterpieces steal the spotlight every time.

Mini Chocolate Lava Bundt Cakes Recipe - Recipe Image

Ingredients You’ll Need

The magic behind Mini Chocolate Lava Bundt Cakes is how just a handful of simple ingredients come together to create a rich, lava-filled treat. Each one plays its role to give you that fudgy cake with a gooey chocolatey core.

1 cup semi-sweet chocolate chips: High-quality chocolate chips melt into a velvety mixture, ensuring each bite is luxuriously rich and full of flavor.
½ cup unsalted butter (1 stick): Butter brings the needed richness, and its unsalted form lets you control the seasoning perfectly.
2 large eggs: Eggs provide the structure so your mini cakes rise and hold their shape, but also keep them tender.
2 large egg yolks: Extra yolks make the center even more molten and indulgent—don’t skip them!
¼ cup granulated sugar: Just enough to balance the chocolate’s intensity and give you that bakery-style sweetness.
¼ teaspoon salt: A pinch of salt is a must for making the chocolate flavor pop and keeping things from tasting flat.
2 tablespoons all-purpose flour: Just a touch of flour holds things together, while keeping the center deliciously gooey.
1 teaspoon vanilla extract: Vanilla adds extra warmth and aroma, rounding out the dessert’s flavor profile.
Butter and cocoa powder for greasing molds: This double layer ensures the cakes slip effortlessly from the pans and stay intact every time.
Optional powdered sugar or whipped cream for serving: For that picture-perfect finishing touch and a sweet, creamy flourish.

How to Make Mini Chocolate Lava Bundt Cakes

Step 1: Prep the Bundt Pans

Before you do anything else, preheat your oven to 425°F (220°C). Give your mini bundt pans some TLC by thoroughly buttering them, then dusting with cocoa powder. This prevents sticking and adds a subtle chocolatey layer to the crust—plus, it helps those gorgeous cakes pop out perfectly every time.

Step 2: Melt Chocolate and Butter

In a microwave-safe bowl, combine your chocolate chips and butter. Microwave in 30-second bursts, stirring between each, until everything is smooth and luscious. Take your time—burnt chocolate is never fun, so melt gently to preserve that glossy shine.

Step 3: Whisk Eggs, Yolks, Sugar, Vanilla, and Salt

In a separate bowl, whisk together the eggs, egg yolks, sugar, salt, and vanilla extract. Keep at it until the mixture becomes thick and pale—this step builds the cake’s structure and ensures that melt-in-your-mouth texture.

Step 4: Fold in the Chocolate

Gently fold the cooled chocolate-butter mixture into the egg mixture. Don’t overmix—just enough to bring everything together smoothly. This keeps the batter light and the centers molten.

Step 5: Add Flour

Sift the flour right over your batter, then stir just until there are no dry streaks. Minimal mixing is key here; you want the cakes tender, not tough.

Step 6: Fill and Bake

Divide the luscious batter evenly between your prepared mini bundt molds, filling each about three-quarters full. Slide the pans into your preheated oven and bake for 10–12 minutes. You’re aiming for set edges with centers that still jiggle lightly—this is the secret to that iconic lava flow!

Step 7: Unmold and Serve

Let your cakes cool in the pans for just 2–3 minutes (any longer, and they may stick). Carefully invert them onto serving plates. Serve the Mini Chocolate Lava Bundt Cakes warm, finished with a dusting of powdered sugar or a dollop of whipped cream for pure dessert bliss.

How to Serve Mini Chocolate Lava Bundt Cakes

Garnishes

A simple flurry of powdered sugar makes these cakes look effortlessly elegant, while a generous cloud of whipped cream lends cool, creamy contrast to the warm, molten center. For something extra, sprinkle with berries, chocolate shavings, or a drizzle of caramel—it’s like dressing up your cakes for a party!

Side Dishes

Pair your Mini Chocolate Lava Bundt Cakes with a scoop of vanilla or raspberry sorbet to add a refreshing touch, or fresh berries for a burst of tartness. Even a small bowl of sliced strawberries or blackberries on the side helps cut through the richness in a lovely way.

Creative Ways to Present

Try serving each cake atop a swirl of raspberry coulis for a vibrant presentation. For a dramatic dinner-party moment, run a hot knife around the edge just before unmolding so the lava truly flows. Or set up a DIY toppings bar with whipped cream, sprinkles, and sauce so guests can build their dream desserts.

Make Ahead and Storage

Storing Leftovers

If you happen to have any Mini Chocolate Lava Bundt Cakes left (they do tend to disappear quickly!), let them cool completely. Then wrap each cake snugly in plastic wrap and store in the refrigerator for up to three days. The centers may set a bit more over time, but the flavor remains utterly crave-worthy.

Freezing

These cakes freeze surprisingly well! Once cooled, wrap each cake individually with both plastic wrap and a layer of foil. Freeze for up to two months. To serve, thaw in the fridge overnight or at room temperature for an hour or so before warming up.

Reheating

For best results, reheat a single cake in the microwave for 15–20 seconds—just to take the chill off and restore that molten middle. If you’re warming several at once, pop them in a 350°F (175°C) oven for about 5–7 minutes. Either method brings the cakes right back to gooey, chocolatey life.

FAQs

Can I make Mini Chocolate Lava Bundt Cakes without mini bundt pans?

Absolutely! Ramekins work beautifully—just butter and dust with cocoa powder as you would with the bundt molds. The presentation will be slightly different, but the lava magic remains.

Why did my cakes stick to the pans?

Greasing generously with butter and dusting with cocoa powder is key. Make sure to get into every nook and cranny of the molds, and don’t leave the cakes cooling for too long after baking—unmold them while they’re still warm for best results.

Can I prep the batter ahead of time?

Yes, you can! You can refrigerate unbaked batter in the prepared molds for a few hours. When ready to bake, let them come to room temperature so they cook evenly and your centers stay molten.

How do I know when they’re perfectly baked?

The edges should look firm and slightly puffed, while the very center should still look soft and a little wobbly. Pull them from the oven at this stage so you get that signature lava flow when you cut in.

Is there a way to make these gluten-free?

Absolutely. Just swap the all-purpose flour for your favorite gluten-free blend—since there’s so little flour, it won’t affect the texture or flavor much at all.

Final Thoughts

Once you try making Mini Chocolate Lava Bundt Cakes, you’ll wonder how you ever entertained without them! They look impressive, taste irresistibly rich, and come together faster than you’d believe. I can’t wait for you to experience that glorious moment when chocolate lava spills onto your plate—happy baking!