Chocolate Chambord Mini Bundt Cakes #BundtBakers
We have #BundtBakers for you today and it is a great theme, Boozy Bundts, and hosted by the lovely Lauren From Gate to Plate and Stacy from Food Lust People Love. A big huge thank you ladies as I know how much work this is!! I couldn’t miss this one!!
Ken came up with the delicious idea of using Chambord, which is a raspberry-flavored liqueur. I then wanted to pair it with a whole bunch of chocolate!! So the Chocolate Chambord Mini Bundt Cakes was born!!
These little bundts would get rave reviews from friends or family for the holidays. They don’t need to know that they are quite easy to make. The cakes can be made ahead of time, the day before. Then an easy sauce is created and decorated with some fresh raspberries and it looks like something you have been slaving over them!!
The cakes have Chambord in them and so does the luscious chocolate sauce which you serve freshly made and warm.

Chocolate Chambord Mini Bundt Cakes #BundtBakers
A scrumptious chocoatey mini bundt infused with the flavor of Chambord.
Ingredients
- 1 cup of 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
Glaze
- 1/2 cup semi-sweet chocolate
- 2 Tbsp. butter
- 1 Tbsp. light corn syrup
- 1 Tbsp. Chambord
- Raspberries for garnish
Instructions
- Generously spray a six-hole mini bundt pan with cooking spray. Preheat oven to 350F.
- Whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a standup mixer with a paddle attachment, cream butter and sugar together. Add eggs one at a time and mix well after each. Alternatively, add in the flour and Chambord and cream. Beat well.
- Divide the batter evenly between the mini bundt molds. Bake for 22-25 min. or until a toothpick comes out clean and cakes are bouncing back when touched. Let the cakes cool in the pan and then turn out. They can be made a day ahead and stored in a tight container.
- When ready to serve to make the glaze, this is enough glaze to lightly glaze each cake, if you would like extra glaze as shown in the pictures. Double the recipe.
- Melt the butter in a small saucepan. Remove from heat and add in chocolate chips and stir to melt. Add the corn syrup and Chambord. Immediately pour over cakes. Decorate with fresh raspberries and serve.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 485Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 101mgSodium: 457mgCarbohydrates: 68gFiber: 3gSugar: 47gProtein: 6g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
And as usual, you lucky people get not only my recipe but all these other fantastic ones. Come on and take a peek!! Enjoy!!
- Baba au Rhum by Terri at Love and Confections
- Champagne Soaked Cranberry Bundt Cake by Teri at The Freshman Cook
- Chestnut and Rum Kugelhopf by Jelena at A Kingdom for A Cake
- Chocolate Baileys Bundt Cake by Bea and Mara at I Love Bundt Cakes
- Chocolate Chambord Mini Bundt Cakes by Tara at Noshing With The Nolands
- Chocolate Guinness Bundt by Veronica at My Catholic Kitchen
- Chocolate Kahlua Bundt Cake by Lauren at Sew You Think You Can Cook
- Chocolate Kahlua Bundt Cake with Kahlua Glaze by Tanya at DessertStalking Blog
- Coffee Baileys Bundt Cake by Kathya at Basic N Delicious
- Frangelico and Fig Bundt Cake by Victoria at Just One Bite Baking
- Gin and Tonic Bundt by Jane at Jane’s Adventures in Dinner
- Grand Marnier and Tangerine Bundt Cake by Caro at En la Cocina de Caro
- Guinness Chocolate Bundt Cake by Patricia at Patty’s Cake
- Irish Coffee Bundt Cake by Laura at The Spiced Life
- Kentucky Bourbon Cake by Cassie at Cassie’s Kitchen
- Lemon Rum Bundt by Catherine at Living the Gourmet
- Limoncello Bundt Cake by Natalia at Principiando en la Cocina
- London Porter Bundt with Lemon Glaze by Stacy at Food Lust People Love
- Peach Brandy Pound Cake by Renee at Magnolia Days
- Pomegranate and Chocolate with Rum Glaze by Rocio at Kidsandchic
- Pumpkin Spice Bundt Cake by Wendy at A Day in the Life on the Farm
- Rum Pudding Cake by Rebekah at Making Miracles
- Southern Sweet Potato, Bourbon, and Pecan Bundt by Margaret at Tea and Scones
- Spiced Apple Cider Bundt Cake with Bourbon Glaze by Tux at Brooklyn Homemaker
- Tangerine Screwdriver Mini Bundts by Kelly at Passion Kneaded
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].
Comments & Reviews
Wendy, A Day in the Life on the Farm says
Gorgeous…I love Chambord.
Noshing with the Nolands says
Thank you Wendy!
Tux of Brooklyn Homemaker says
Those little bundts look so fun and festive! I used to love chambord when I first “discovered” alcohol! Haha! Pairing it with chocolate and topping with fresh raspberries is such a perfect use for it. MMMM!
Noshing with the Nolands says
Thank you so much Tux!
Carola says
So good your recipe 🙂
Noshing with the Nolands says
Thank you Carola!
Catherine says
Dear Tara, this is a truly decadent dessert. I can only imagine how delicious it must be warm! Perfect pairing of flavors. Have a wonderful day, Catherine xo
Noshing with the Nolands says
Thank you so much Catherine, I had to fight my daughter for just a taste!! Good sign!
Cindy @ Hun What's for Dinner? says
Goodness these look spectacular! LOVE Chanbord 🙂
Noshing with the Nolands says
Thank you Cindy, I just had half of one for breakfast, is that bad?
Cassie's Kitchen says
This looks absolutely delicious. I love Chambord, but I’ve never thought to bake with it before. What a great recipe!
Noshing with the Nolands says
Thank you so much Cassie!
peter @feedyoursoultoo says
These look great. I love chocolate but really like the raspberries on top. both for contrast and color.
Noshing with the Nolands says
Thank you so much Peter, I was really happy how they turned out, delish!
Linda (Meal Planning Maven) says
What a beautiful dessert for the holidays!
Noshing with the Nolands says
Thank you so much Linda!
CakeSpy says
I have nothing bundt love for these adorable cakes!
Noshing with the Nolands says
Thank you so very much!!
Rebekah @ Making Miracles says
Oh that glaze looks simply divine – what a perfect pick!
Noshing with the Nolands says
Thank you so much Rebekah!
Linda | Brunch with Joy says
What a brilliant idea of using chambord to bundt cakes. It totally make these bundtinis extra special. Love it, Tara.
Noshing with the Nolands says
Thank Linda, we had them last night again, YUM!!
Lauren @ Sew You Think You Can Cook says
I love that you garnished with my favorite fruit – raspberries. That chocolate sauce looks heavenly. Beautiful bundt.
Noshing with the Nolands says
Thank you so much Lauren!
Rocio says
Tara that look good these mini bundt cakes , but I don’t know what is Chambord
Kiss
Noshing with the Nolands says
Chambord is a raspberry liqueur, delicious, thanks Rocio!
Kathia Rodriguez says
I love your photos a lot, makes me want to eat all the cakes by myself.
Noshing with the Nolands says
Thanks Kathia!
Maureen | Orgasmic Chef says
I’d follow you anywhere if you had one of these in your hands. 🙂
Noshing with the Nolands says
LOL, thanks Maureen!!
Anna says
They look fantastic! I have to try your recipe for Xmas! Thak you!
Noshing with the Nolands says
Thanks Anna, enjoy!!
mira says
I love these mini bundt cakes ! Pictures are beautiful! Will check the other linked recipes out!
Noshing with the Nolands says
Thank you so much Mira, enjoy Boozy Bundts!!
Stacy says
Oh, man! You had me sold at the raspberry liqueur in the batter but more in the chocolate sauce is ever better! Beautiful!
Noshing with the Nolands says
Thank you so much Stacy, they were really good!
Jelena says
I really have only one word to say – adorable !
Noshing with the Nolands says
Thank you Jelena!
Victoria says
These look super cute and delicious!
Noshing with the Nolands says
Thank you Victoria!
Margaret says
Those are beautiful little bundts. Chocolate and Raspberries. YUM!
Noshing with the Nolands says
Thank you so much Margaret!
Laura@Baking in Pyjamas says
Oh how gorgeous, they look brilliant! Love that thick, silky sauce drizzling of these mini bundts.
Noshing with the Nolands says
Thank you, the glaze is so very easy too and delicious served warm! Thanks Laura!
Un Mordisco Un Pecado says
Lovely mini bundts!!! I like too much the raspberries you put to decorate!!!
Noshing with the Nolands says
Thank you so much!
Rocio says
Thanks Tara !!
Bea and Mara says
Very nice those litlle bundt and with the chambord so delish!
Noshing with the Nolands says
Thank you so very much!!
Teri@The Freshman Cook says
I love your combination of the chocolate and chambord. It sounds so yummy, and it looks so gorgeous!