Chocolate Chambord Mini Bundt Cakes #BundtBakers
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
A scrumptious chocoatey mini bundt infused with the flavor of Chambord.
  • 1 cup sugar
  • ⅓ cup butter, softened
  • 2 eggs
  • 1 cup flour
  • ½ cup cocoa powder
  • ¾ tsp. baking soda
  • ¾ tsp. baking powder
  • ¼ tsp. salt
  • ¼ cup + 2 Tbsp. half and half cream
  • 2 Tbsp. Chambord
  • ½ cup semi sweet chocolate
  • 2 Tbsp. butter
  • 1 Tbsp. light corn syrup
  • 1 Tbsp. Chambord
  • Raspberries for garnish
  1. Generously spray a six hole mini bundt pan with cooking spray. Preheat oven to 350F.
  2. Whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
  3. 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.
  4. Divide the batter evenly between the mini bundt molds. Bake for 22-25 min. or until 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.
  5. When ready to serve 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.
  6. 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.
Recipe by Noshing With the Nolands at